Purdys Chocolatier Around the Chocolatier's Table

Around the CHOCOLATIER’S Table A chocolate recipe collection by Head Chocolatier Gary Mitchell

Apricot & Goat Cheese Appetizer Ingredients

Method

Base

Bring raisins and chardonnay to a gentle boil on stove, set aside to marinate for 60 minutes.

∙∙ 150 g Purdys’ Classic White Chocolate, chopped ∙∙ 15 g butter ∙∙ 55 g goat cheese ∙∙ 3 g fresh rosemary, finely chopped ∙∙ 48 soft dried apricots

Toppers

∙∙ 1/4 cup golden raisins ∙∙ 3/4 cup chardonnay ∙∙ 1.5 g fresh rosemary, finely chopped

Melt white chocolate in heatproof bowl in microwave for 45 second. Remove and stir until completely melted. Set aside to cool slightly. Fold room temperature butter into melted white chocolate. Lightly blend in goat cheese and rosemary.

Arrange dried apricots on serving platter and pipe or spoon cheese mixture into small mounds on the centre of each apricot.

Drain any excess wine from raisins and pat dry with paper towel. Place 3 or 4 raisins on the top of each appetizer, followed by a sprinkling of finely chopped rosemary.

Refrigerate until ready to serve.

Pairs well with dry Chardonnay.

Brie &

Chocolate Tartlets Ingredients ∙∙ ∙∙ ∙∙ ∙∙

24 mini tart shells 200 g brie cheese Fresh or dried rosemary to taste 100 g Purdys’ Classic Dark Chocolate bars ∙∙ 3 tbsp fig preserves

Method Preheat oven to 375oF. Place tart shells on baking sheet and allow to thaw for 10 minutes.

Bake in oven for 8 minutes. Remove from oven promptly. Beat brie and rosemary together until smooth.

Chop chocolate in to small pieces, and line the bottom of each tart shell. Top with 1 tsp of brie mixture and bake for another 3 to 4 minutes or until cheese begins to bubble.

Remove from oven and top with 1/2 tsp of fig preserves and serve warm.

Makes 24 tartlets.

Pairs well with Rosé or Pinot Noir.

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Spicy

Chocolate Chicken Thighs

Ingredients

Method

∙∙ 2 tbsp vegetable oil ∙∙ 8 chickens thighs, bone in, skin removed ∙∙ 2 cloves garlic, minced ∙∙ 1 tbsp chili powder ∙∙ 1/2 tsp allspice ∙∙ 1 cup tomato sauce ∙∙ 1 tsp hot sauce ∙∙ 1/2 cup water ∙∙ Salt and pepper to taste ∙∙ 150 g Purdys’ Classic Dark Chocolate, chopped ∙∙ 2 tbsp cilantro, finely chopped

Heat oil over medium high heat in large skillet. Add chicken thighs, turning occasionally until brown – about 5 minutes. Transfer to plate and set aside.

Using remaining oil in skillet, sauté garlic, chili powder and allspice (add more oil if necessary). Cook for 1 minute and stir in tomato sauce, hot sauce, water and salt and pepper to taste. Return thighs to skillet and simmer for 15 minutes. Add chopped chocolate and cilantro and simmer another 5 minutes or until chicken has a nice glaze. Remove from pan and serve immediately.

Pairs well with Sauvignon Blanc.

Salsa &

Cheese Rice Ingredients ∙∙ ∙∙ ∙∙ ∙∙ ∙∙ ∙∙ ∙∙

1 tbsp olive oil 1 onion, finely chopped 1 clove garlic, minced 3 cups chicken broth 1 1/2 cups long grain rice 1 1/2 cups salsa 3/4 cup Colby cheese, shredded ∙∙ 3/4 cup Monterey Jack cheese, shredded ∙∙ Salt and pepper to taste

Method In a large skillet, heat oil and sauté onion and garlic on medium until tender. Add chicken broth, rice and salsa and simmer covered for 15 minutes. Remove lid and sprinkle Colby and Monterey Jack cheese over rice.

Replace lid and continue to simmer for another 8 minutes. Using a spatula, divide rice into serving portions and enjoy with Purdys’ Spicy Chocolate Chicken Thighs.

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Macadamia Crusted Mahi-Mahi & Lemon Peppercorn Sauce Ingredients

Method

Fillets

Fillets

∙∙ 10 Purdys’ chocolate covered macadamias ∙∙ 1/2 cup Panko bread crumbs ∙∙ 1/8 cup vegetable oil ∙∙ 4 mahi-mahi fillets ∙∙ Salt and pepper to taste ∙∙ 1 tbps coconut milk

Sauce ∙∙ ∙∙ ∙∙ ∙∙

1 1/2 tbsp butter 1 1/2 tbsp flour 1/2 cup fish stock 30 g Purdys’ Classic White Chocolate, chopped ∙∙ 3 tbsp lemon juice ∙∙ 1 1/2 tsp white peppercorns ∙∙ Salt to taste

Preheat oven to 400oF. Place chocolate macadamias and bread crumbs in food processor and pulse until well blended. Line a baking sheet with aluminum foil and coat liberally with vegetable oil.

Arrange mahi-mahi fillets on foil and season with salt and pepper on both sides. Bake for 5 minutes.

Remove fillets from oven and brush with coconut milk.

Sprinkle bread crumb and macadamia mixture evenly on fillets and gently pat down to insure topping adheres well.

Return to oven and bake for another 5 to 10 minutes or until crust is golden brown. Remove from oven and let stand for 10 minutes before serving.

Sauce

Melt butter in sauce pan on medium heat. When butter is completely melted, quickly whisk in flour to create a smooth roux base. Add fish stock gradually, whisking mixture in sauce pan to remove lumps and cook flour. Once all stock is incorporated, leave sauce on very low heat for 10 minutes. Remove from heat and stir in chocolate, lemon juice and peppercorns. Season with salt to taste just before serving.

Pairs well with Zinfandel.

Ginger & Garlic Jasmine Rice Ingredients

Method

∙∙ ∙∙ ∙∙ ∙∙

On medium heat, sauté ginger and garlic in vegetable oil until softened.

In the same pan, add broth and rice.

Simmer for 20 minutes, until rice is fully cooked.

2 tbsp vegetable oil 3 tbsp fresh ginger, grated 1 clove fresh garlic, minced 3 cups chicken or fish broth (Fish or chicken) ∙∙ 1 1/2 cups jasmine rice, rinsed

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Purdys Dark Chocolate and Port Beef Wellingtons Ingredients

Method

Beef Wellingtons

Beef Wellingtons

∙∙ 500 g beef tenderloin fillets, cut into 1/2” cubes ∙∙ 3 tbsp olive oil ∙∙ 1 cup fresh mushrooms, chopped ∙∙ 1 tbsp shallots, finely minced ∙∙ 1 clove garlic, finely minced ∙∙ 1/2 cup port ∙∙ 1 tbsp balsamic vinegar ∙∙ 1 cup beef stock ∙∙ 1 tsp fresh rosemary, finely chopped ∙∙ 1/2 tsp thyme ∙∙ 14 g Purdys’ 70% Dark Chocolate, finely chopped ∙∙ 1 pkg frozen puff pastry, thawed ∙∙ 2 eggs, beaten

Sauce ∙∙ ∙∙ ∙∙ ∙∙

2 cups beef broth 1/4 cup port 1 tbsp tomato paste 1 tsp fresh rosemary, finely chopped ∙∙ 1 – 2 tbsp cornstarch

In a large skillet, brown tenderloin in 2 tablespoons of olive oil on high heat and set aside. In the same pan, reduce heat slightly and use remaining 1 tbsp of oil and sauté mushrooms, shallots and garlic until tender. Add port and balsamic vinegar and stir. Season with salt and pepper to taste. Gently simmer mixture and reduce until liquid has reached a syrup-like consistency. Add beef stock, rosemary and thyme and continue to simmer until the mixture starts to thicken. Remove from heat and stir in dark chocolate until completely melted. Add browned tenderloin and set aside to marinate.

Preheat oven to 400oF. On a lightly floured surface, unfold puff pastry and roll out each sheet into 12” squares. Cut each square into 4 smaller squares. Spoon 1/4 of the beef mixture into the centre of each small square and top with another pastry square. Seal edges of pastry firmly with a fork and brush with egg. Use a sharp knife to make an ‘X’ on top of each wellington. Bake on baking sheet lined with parchment paper for 14 to 16 minutes or until pastry is golden brown.

Sauce

Using the tenderloin skillet, combine broth, port, tomato paste and rosemary. Heat until simmering and whisk in 1 to 2 tbsps of cornstarch. Reduce liquid until sauce thickens and serve on the side.

Pairs well with Merlot.

White Chocolate & Cheese Mashed Potatoes Ingredients

Method

∙∙ 680 g Yukon Gold potatoes ∙∙ 1/3 cup milk ∙∙ 1 vanilla bean, split open lengthwise ∙∙ 50 g Purdys’ Classic White Chocolate, chopped ∙∙ 56 g sharp white Cheddar, shredded ∙∙ Salt to taste

In large pot, boil peeled and quartered potatoes for 20 minutes or until tender.

Drain. On medium heat, gently heat milk and vanilla bean, stirring occasionally.

Bring mixture to a very light boil then remove from heat. Discard vanilla bean and fold in white chocolate until completely melted. Pour milk mixture over boiled potatoes, add shredded cheese, and mash until lump-free. Season with salt to taste.

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Crème Caramel Ingredients

Method

Caramel Sauce

Preheat oven to 425oF.

∙∙ 8 Purdys’ Himalayan Pink Salt Caramels ∙∙ 3/8 cup 18% cream

Custard ∙∙ ∙∙ ∙∙ ∙∙ ∙∙

1

Cut Himalayan Pink Salt Caramels into small pieces.

2

Mix caramel and cream in saucepan until completely melted.

1 cup milk 1 cup whipping cream 4 egg yolks 1/2 cup caster sugar 1 1/2 tsp vanilla

Cut Himalayan Pink Salt Caramels into small pieces and place in small saucepan with cream. Mix together, stirring occasionally until completely melted. Divide into 6 ramekins and set aside to cool.

In a medium sauce pan, bring milk and whipping cream to a boil over medium heat. Meanwhile, mix egg yolks, sugar and vanilla in large mixing bowl. Temper eggs by stirring 2 tbsp hot milk mixture into eggs, then gradually mix in remaining milk, one-third at a time. Try to avoid creating excess air bubbles. Divide evenly into ramekins.

Line a large baking dish with paper towel and arrange ramekins on top (this helps prevent the ramekins from shifting). Very carefully, fill baking dish with hot water, about two-thirds up the side of ramekins.

Cover baking dish with aluminum foil and place in preheated over for 35 minutes or until custard is almost set. Using tongs, carefully remove ramekins from baking dish and let stand at room temperature for 5 minutes before transferring to fridge to chill.

To serve, dip each ramekin in hot water for 15 to 20 seconds. Run knife around inside of each ramekin and invert custards onto serving dish so caramel pools around custard.

Pairs well with a late harvest Reisling.

3

Pour caramel mixture into ramekins and set aside to cool.

4

Temper egg mixture by gradually stirring in hot milk mixture.

5

Pour custard mixture into ramekins.

6

Place ramekins on paper towel lined baking dish and add water.

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Himalayan Pink Salt Caramel & English Toffee Cheesecake

Black Forest

Ingredients

Method

Cake

Crust

Preheat oven to 325oF.

∙∙ 1 1/2 cups graham cracker crumbs ∙∙ 2 tbsp butter, softened ∙∙ 1/2 cup Purdys’ English Toffee, crushed evenly

Filling

∙∙ 3 pkgs cream cheese, softened (226 g package) ∙∙ 1 1/2 cups sugar ∙∙ 3 eggs ∙∙ 1 1/2 cups sour cream ∙∙ 1 tbsp almond liqueur

Topping

∙∙ 10 Himalayan Pink Salt Caramels ∙∙ 3/8 cup 18% cream ∙∙ 1/2 cup Purdys’ English Toffee, crushed evenly

In food processor, blend graham cracker crumbs, butter and English Toffee together. Press evenly into a 9” pan.

In a large bowl beat cream cheese with sugar until smooth.

Blend in 1 egg at a time, mixing just long enough to incorporate. Add sour cream and almond liqueur and blend until smooth. Poor filling over crust and bake for 60 to 70 minutes or until centre is set. Remove from oven and cool completely.

Ingredients ∙∙ 150 g Purdys’ Classic Dark Chocolate, chopped ∙∙ 150 g butter, softened ∙∙ 150 g caster sugar ∙∙ 6 eggs, separated ∙∙ 150 g self-raising flour, sifted ∙∙ 1 pinch of salt ∙∙ 1 tbsp caster sugar

Caramel Ganache

∙∙ 6 Purdys’ Cherry Caramels ∙∙ 1/4 cup cream

Cut Himalayan Pink Salt Caramels into small pieces and place in sauce pan. Add cream and warm over medium heat until completely melted. Set aside to cool.

Filling

Once cheesecake is completely cooled, apply thin layer of caramel over entire cake. Cover caramel layer with crushed English Toffee.

Topping

Pairs well with Shiraz or Port.

Cake

∙∙ 1/4 cup whipping cream ∙∙ 1 tbsp caster sugar

∙∙ 200 g maraschino cherries, cut in small pieces ∙∙ Kirsch to taste ∙∙ 50 g Purdys’ Classic Dark Chocolate, grated

Method Preheat oven to 350oF. Gently melt chocolate in heatproof bowl in microwave or over stove in a double boiler. Once melted, combine with softened butter and beat until creamy. Slowly and gradually, beat in sugar and egg yolks, adding each yolk and a little sugar at a time. Carefully fold in sifted flour. Beat egg whites with salt and sugar until stiff peaks form. Gently fold into batter mixture. Pour into a lined and greased 10” round spring form pan and bake for 40 to 50 minutes or until a skewer inserted into centre of cake comes out clean. Remove from oven and turn onto rack to cool completely.

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Cut Cherry Caramels into small pieces and place in saucepan on medium heat. Add cream, stirring occasionally until the mixture has melted smooth. Allow ganache to cool.

Whip cream with caster sugar until stiff but not too dry. Slice cake horizontally into 3 layers. Sprinkle bottom layer with a little Kirsch and spread thin layer of caramel ganache, followed by layer of whipped cream and pieces of maraschino cherries. Repeat with remaining layers, topping final layer with grated chocolate. Pairs well with Syrah.

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Thank you!

Thank you for taking the time to download my latest eBook! This recipe collection was inspired by the idea of hosting a dinner party, with every course incorporating the magical ingredient of chocolate! From appetizers, to main courses and desserts, every recipe in this eBook includes the perfect balance of savoury, sweet and Purdys’ own chocolates. In addition to these delicious recipes, we are incredibly proud that the cocoa we purchase comes only from farmer co-ops that adhere to our two pillars of sustainability: Sustainable Farms and Sustainable Living. Purdys believes it is our responsibility to do the right thing for our farmer partners, customers and suppliers, and to lead the way in the chocolate industry. For more information, please visit www.purdys.com/sustainablecocoa

Head Chocolatier

Š 2014 Purdys Chocolatier. All Rights Reserved.