A International Chocolate Day got me here indulging dishes made from chocolate by two exciting chefs, the Vice President of Kendell College School of Culinary Arts Chef Chris Koetke and INTI’s Executive Chef
Chef Eliezer Campuzano. Chocolate is definitely the food of the gods and definitely for a fabulous reason and I heard Chef Chris echoing during the class. I definitely agree. Chef Chris cooked a smoked chicken drizzled with black pepper chocolate sauce. As for Chef Eliezer Campuzano he showed us how he infused chocolate into his mole and also a delicious dense chocolate tart. The chocolate showcase was truly intense at the INTI’s School of Hospitality’s Kitchen located at Subang Jaya.
Chef Chris Koetke cooked us his favourite Smoked Chicken with Black Pepper Chocolate Sauce
Recipe Smoked Chicken Sauce with Black Pepper Chocolate
250 ml well-reduced brown chicken jus*
Smoked, roasted chicken bones**
30-40 g. cold black pepper ganache (recipe below)
Salt to taste
⦁ Bring jus to a boil. Add smoked bones. Simmer for 10-15 minutes or until the jus takes on the smoky taste.
⦁ Strain out the bones and bring the smoked jus to a boil.
⦁ Whisk in black pepper chocolate ganache.
⦁ Taste for seasoning and serve.
Black Pepper Chocolate Ganache
250 ml. heavy cream
250 g. chopped dark, semi-sweet chocolate
2 teaspoons (10 ml) freshly ground black pepper
⦁ Bring cream to a boil.
⦁ Pour cream on top of chocolate. Whisk gently until smooth.
⦁ Add black pepper.
⦁ Refrigerate until needed.
*The chicken jus needs to be well reduced and flavorful. This can be done through successive cooking periods with additional browned bones, sautéed shallots, garlic, and white wine. This sauce could also be a flavorful brown chicken sauce that is lightly thickened with a cornstarch slurry.
**The bones are first roasted until well browned. They are then placed in a sealed container with hickory wood chips that have been lit on fire. The bones are smoked for 1 hour until they have a very smoky aroma.
Red Pepper Mashed Potatoes
2 lbs. (900 g) peeled Russet potatoes, cut into a large dice
1 ½ cups (375 g) hot milk
2 red peppers, diced
2 Tablespoons (30 ml) olive oil
2 Tablespoons (30 ml) minced green onions
3 Tablespoons (45 ml) butter
1 teaspoon (5 ml) salt
½ teaspoon (2.5 ml) chile powder
⦁ Place potatoes in a large saucepot and cover in cold water. Bring to a boil, reduce heat to a steady boil and cook until the potatoes are very tender.
⦁ While the potatoes are cooking, sauté red peppers in olive oil until very soft.
⦁ Drain potatoes in a colander. Allow to drain until completely dry. Return to the pot and mash while steaming hot. (If the potatoes are not mashed while totally hot, they risk becoming irreversibly gluey.)
⦁ Add hot milk into potatoes and stir to combine. Add sautéed red peppers, green onions, butter, salt and chile powder. Stir until incorporated and serve.
Cocoa Chile Rub
Enough for 4 chicken breasts
4 teaspoons (20 ml) paprika
2 teaspoons (10 ml) dark cocoa powder
1 teaspoon (5 ml) ground black pepper
½ teaspoon (2.5 ml) ground cinnamon
⦁ Combine ingredients. Apply to chicken breasts along with salt before sautéing (over moderate heat) or roasting.
Yield: 90 ml
3 Tablespoons (45 ml) balsamic vinegar
1 Tablespoon (15 ml) cocoa powder
1 teaspoon (5 ml) sugar
¼ teaspoon (1.5 ml) salt
Several large pinches freshly ground black pepper
3 Tablespoons (45 ml) vegetable oil
⦁ In a bowl, whisk together the vinegar, cocoa powder, sugar, salt, and black pepper.
⦁ When combined, drizzle in the oil slowly while whisking constantly. Serve with your favorite salad greens combined with orange segments and minced chives.
Chef Eliezer Campuzano crafting The Mole Poblano
Mole Poblano Recipe
500g Mulato Chillies
750g Pasilla Chillies
750g Ancho Chillies
(Remove viens and seeds from the chillies)
450ml Vegetable Oil
5 cloves Garlic
2 medium White Onions (sliced)
4 Dry Corn Tortillas (cut in 4)
1 French Bun (fried)
Chilli Seeds (optional)
150g Sesame Seed
½ teaspoon Anise Seed
1 teaspoon Powdered Clove
25g Cinnamon Sticks
1 teaspoon Black Pepper
250g Dark Chocolate
250g Tomato Peeled & Chopped
Salt & Sugar
2 Whole Chicken (cut into pieces & poached)
Heat up 300ml of oil, quickly fry the dry chilli peppers and soak them in hot water. Let them boil for a minute, retire the pot from heat.
Take some of the same oil and heat p a pot. Saute the garlic, cloves and onion, and when they start changing colour, add the dry tortilla, fried bread, raisins, almond, chilli pepper seeds, half the sesame seeds, anise seeds, clove, cinnamon, pepper and tomato, and stir until the ingredients take some color and a light roasted aroma is detected.
Add the drained chilli peppers and keep cooking for a while.
Blend this mix with some of the stock from the poached chicken, you should obtain a smooth but thick puree.
Heat up some oil and fry this sauce which is already strainied, and keep stirring during the cooking process. Add the chocolate and season with salt and some sugar (if necessary)
Cook for about 25 minutes, serve over the hot chicken and sprinkle on the rest of sesame seeds which are already roasted.
Recipe Luxor (Chocolate) Tart
Elements – Almond Couscous, Rasberry Truffle, & Cream Cuba
100g Brown Sugar
100g Ground Almond
100g All Purpose Flour
100g Butter, Unsalted
Mix all the ingredients to form a paste, wrap in plastic foil and freeze.
Place the dough into the baking pan.
Heat up the oven 180c and bake for about 20=25mins till golden brown
Once done set aside to cold down.
275g Whipping Cream, lightly whipped
275g Les Vergers Boiron Respberry Puree
330g Guayaquil Dark Chocolate Couverture
22g Papouasie Milk Chocolate Couverture
Mix together sugar and glucose, cook until a blonde caramel is formed.
Deglaze with cream, add the puree.
Pour the caramel-puree mix over the couvertures.
Stir until well mixed.
Pour the mixture into the cooked dough base.
Chilled in the fridge.
100g Egg Yolks
200g Cuba Dark Chocolate Couverture
Heat up cream, milk, vanilla and half of the sugar, and keep below boiling point.
Whisk egg yolks and the balance of the sugar, when creamy texture is rached temper with half of the cream mix.
Reheat the mix and cook “a l’anglaise”.
Pour the anglaise cream over the couverture, stir until well mixed and cool in the chiller for at least 12hours.
One ready scoop up and put on top of the tart.
I had a brilliant time and truly enjoyed the food cooked right in front of me!