gary danko: recipe... vanilla shortbread with bittersweet chocolate ganache, coconut ice cream and warm caramel sauce

belinda leong, gary danko's pastry chef, is the mastermind behind this dessert and she is absolutely fabulous for sending us this recipe (basically, a power chick's version of the girl scout's samoa cookies) .


here is the recipe divided into six parts:
vanilla shortbread
chocolate coconut disk
caramel sauce
bittersweet chocolate ganache
coconut ice cream
assembly

if you would like the full pdf version of this recipe, please click here...

as you will see by the pictures accompanying the recipes, i made this at home. this was not difficult to make since i cheated just a tad by buying coconut ice cream and using bernard callebaut caramel.

aside: here are some photos of the gary danko kitchen...


(the cinnamon toast crunch is a staff snack)

gary danko: vanilla shortbread

320 g. (1 and 1/2 cups) granulated sugar
320 g. (1 cup and 6 tablespoons) butter, room temp
110 g. (7) egg yolks
450 g. (3 cups) all-purpose flour
30 g. (7 teaspons) baking powder


cream the butter and sugar together.

add the egg yolks one at a time.

sift the flour and baking powder and add to the mixture.

paddle just until incorporated.

chill for at least 4 hours.

spray and sugar 12 ringmolds. roll the dough i/8" thick in ring molds that are the same size. *if they are not baked in ringmolds, they will spread. bake in a preheated oven at 350 until golden (you will have to watch them)

**since i did not have that many ring molds, i baked them in muffin tins... use 1/8 cup measure... the one pictured uses 1/4 cups and they were a bit too big.

this is part one of six for the vanilla shortbread with bittersweet chocolate ganache recipe

gary danko: chocolate coconut disk

• 52% chocolate couverture [you can use 4 left over bars of chocolate]


• toasted desicated coconut [you can toast coconut by placing it in a pot and stirring until golden brown over moderately high heat]

temper chocolate and spread onto an acetate sheet [melt the chocolate by creating a double boiler (one pot of chocolate into a pot of boiling water) then pour a thin layer of melted chocolate onto wax paper].

sprinkle the toasted coconut over the chocolate.

use a round cutter to cut the disks. remove from the acetate when set.

this is part two of six for the vanilla shortbread with bittersweet chocolate ganache recipe

gary danko: caramel sauce

4 c. granulated sugar
3 tb. light corn syrup
2 ¼ c. heavy cream
1 vanilla bean

caramelize the sugar and corn syrup to 320 degrees. step back from the pot and add the cream and vanilla to the sugar. whisk together until smooth.

[there was minor cheating using the bernard callebaut caramel sauce]

this is part three of six for the vanilla shortbread with bittersweet chocolate ganache recipe

gary danko: bittersweet chocolate ganache

2 ¼ c. heavy cream
1/3 c. granulated sugar
1 lb. 4 oz. 52% chocolate
4 oz. 70% chocolate
4 ½ oz. butter, room temp. [stick of butter]


[i used callebaut and askinosie - not sure about my final measurements - the askinosie chips (70% san jose del tambo sipping chocolate) kept disappearing since they were a bit on the addictive side].


scald the cream and sugar.

place both chocolates into a stainless steel bowl. pour the hot cream and sugar mixture over the chocolates.

let it sit for about a minute,

then whisk gently to emulsify. *try not to whisk vigorously because you want to avoid air bubbles.

when the mixture is emulsified, add the butter and incorporate gently with a rubber spatula.

when the mixture is emulsified, shiny and smooth,

then pour onto a flat ¼ sheet pan. chill in the refrigerator until set.

this is part four of six for the vanilla shortbread with bittersweet chocolate ganache recipe

gary danko: coconut ice cream

4 ½ c. heavy cream
2 ¼ c. milk
1 ½ c. toasted desicated coconut
1 vanilla bean
1 ½ c. granulated sugar
15 egg yolks
1 tsp. kosher salt

bring the cream, milk and coconut to a boil. cover the pot with plastic wrap and infuse for 30 minutes. combine the egg yolks and sugar in a mixing bowl. when the milk/cream/coconut mixture is ready, temper it into the egg yolks and sugar. pour the mixture back into the pot and cook until 165 degrees. strain the mixture and cool in a water bath. chill overnight and the next day, freeze in the ice cream machine.

[or get mcconnell's island coconut ice cream]


this is part five of six for the vanilla shortbread with bittersweet chocolate ganache recipe

gary danko: assemblage

place a vanilla shortbread disk on a plate.

use a ring cutter and torch to cut the ganache into a round. use the torch to flame the sides of the ring cutter to remove ganache [you may avoid this altogether by just cutting the ganache with the circular cutter then romoving it with a large flat spatula].

place the ganache on top of the shortbread.

sprinkle some toasted coconut onto the ganache. this will prevent the ice cream from sliding sround.

scoop the ice cream and

place a chocolate coconut disk on top.



[in front of your guests,] pour the warm caramel sauce slowly onto disk, waiting for the suace to melt the disk.


this is part six of six for the vanilla shortbread with bittersweet chocolate ganache recipe

barque: natural peppermint crunch 60%

'tis the season to get a little spanking from santa in may. nice dark chocolate with a candy cane topper. the palate is left with a heavy peppermint aftertaste that i actually enjoy. if you are a grinch and cringe from the red and white cane, this bar is not for you.

richart: ma tablette pure origine 70% madagascar

this is so much better than a suave frenchman whispering lurid desires in your ear! eating this bar may just fulfill what you want to feel (sans the special nibbles from frenchie) and smell.

richart has given us a gentle and smooth chocolate with his tablette pure origine of madagascar. the berry notes are enjoyably elusive and naughty when caught... the nice snap of the chocolate followed by its salving melt, makes this rendezvous complete rapture.

here is the back of the package.... fabuleux, n'est pas? the package is held together with a bamboo skewer!

saratoga chocolates: le jardin de chocolat

this is from our contributing snob, nick leventini...

"this thick dark chocolate is appropriately named "le jardin chocolat". this garden is pleasing to the eyes and to the taste buds! the bar is a piece of art with its beautiful array of colors (bits of dried apricots, candied orange peels, almonds, pistachio nuts, and crystallized ginger). the back of the bar is stamped with saratoga's stamp of approval... no visual detail was left undone! flavors of ginger and orange keep me coming back for more! scrumptious!"

jade chocolates: dragon's breath 65% cacao

beijing, the year is 1916 and you are a guest of the imperial family in the forbidden city... you pass through the gate of supreme harmony and look below to see puyi, the last emporer, riding his bicycle. the eunuchs in their beautifully embroidered robes are desperately trying to catch up to him. you discreetly pass the troupe and reach the gate of earthly tranquility. to the left are residences where concubines turn to fantasy worlds in their opium dens. you continue your quest until you reach the jagged paths of the imperial palace gardens. there, you enter the hall of imperial peace and find a red package that is left for you on the altar table - - - it is jade chocolate dragon's breath bar.

you gently open the lotka paper wrapper and you immediately become surrounded by heady aromas. a single bite is earthy and then it turns meaty... lapsang souchang flavors are well noted. the texture is punched with roasted sesame seeds and once the chocolate melts, gentle fireworks ignite from the spice of the chili peppers.


jadepromo

jade chocolates: mango orchid 55% cacao

applause goes to jade chocolates with their mango orchid. this is an elegant and delicate piece of work. the tips of dried mango slices are dipped in chocolate and the base of the "petals" are fused with chocolate around a bamboo skewer. the orchids are presented in an corsage box - - - such brilliant packaging.

jadepromo

starbucks: chocolate tasting squares

okay starbucks! the jig is up!

starbucks mocha dark chocolate
the mocha dark chocolate tastes exactly like the scharffen berger mocha dark chocolate.... it has the same density, texture, snap, and crunch. the coffee beans are even crushed the same. hmmm, the chocolate wrapping shows that the mocha dark is created with starbucks® guatemala casi cielo®... but is it really that different from what scharffen berger is using? why don't they just come out and state that this is scharffen berger's chocolate? but again, i could be totally wr-wr-wr-wrong...

starbucks dark chocolate
the dark chocolate is smooth and not that complex. there is a sweet berry finish.

starbucks milk chocolate
the milk chocolate reminds me of staking out waffle shops in brussels and stopping at chocolate shops along the way. it is very much of a smooth belgian-y chocolate.

side note: okay, i may be a bit hypocritical in judging their copywriter. sure i have stated that i have been kidnapped by samurai or that i have been left on island with pirate's booty... but really, who came up with these registered statements on a 3x4.5 inch box of chocolate?:

• bite-size excursions to new realms of chocolate and coffee
• the cacao pod and coffee bean come from distant lands and they have the power to take you away. care to join us in a little excursion?
• when coffee dreams, it dreams of chocolate.®

starbucks: chocolate tasting squares

okay starbucks! the jig is up!

starbucks mocha dark chocolate
the mocha dark chocolate tastes exactly like the scharffen berger mocha dark chocolate.... it has the same density, texture, snap, and crunch. the coffee beans are even crushed the same. hmmm, the chocolate wrapping shows that the mocha dark is created with starbucks® guatemala casi cielo®... but is it really that different from what scharffen berger is using? why don't they just come out and state that this is scharffen berger's chocolate? but again, i could be totally wr-wr-wr-wrong...

starbucks dark chocolate
the dark chocolate is smooth and not that complex. there is a sweet berry finish.

starbucks milk chocolate
the milk chocolate reminds me of staking out waffle shops in brussels and stopping at chocolate shops along the way. it is very much of a smooth belgian-y chocolate.

side note: okay, i may be a bit hypocritical in judging their copywriter. sure i have stated that i have been kidnapped by samurai or that i have been left on island with pirate's booty... but really, who came up with these registered statements on a 3x4.5 inch box of chocolate?:

• bite-size excursions to new realms of chocolate and coffee


• the cacao pod and coffee bean come from distant lands and they have the power to take you away. care to join us in a little excursion?


• when coffee dreams, it dreams of chocolate.®

villars: chocolat a l'ancienne 64%

this is just a decent dark chocolate... no disappointment but no thrill ride either... it is fine for the novice or for the movies... if you do decide to go to the theatre, check out my grandfather in superhero movie.

happy 90th birthday milt!

addendum:
over the weekend we went to see milt's film. it was absolutely horrible. i don't think intoxication could even fix the film. i retract my film outing suggestion!

recchiuti: fève 85% with cacao nibs

i want to hate this bar and it is not because i was overcharged at rechuitti. this bar is bitter, it has a sour tobacco smell, and it is dense with cocoa nibs. yet somehow, i find complete chocolate intoxication and i am filled with an unusual gustatory sensation. how can i hate complication? this is a very interesting bar... i want to try more.

notes: bitter, smoky, spicy, manky, tobacco, leather, chalk, dry, tree fruit, long finish, complex, wild berry, raisin

acetaia montale rangone: cioccolatini al balsamico e nocio

this is the chocolate you will want to eat before you die... including every single day before then...

starting from the 13th century, ancient artisanal methods were passed from generation to generation to create a heavenly syrup... this velvet elixir of modena is known as balsamic vinegar - - - instrumental in fending the masses from plagues and evil spirits...

from the land that lies between the valley of the river secchia and to the west of the river reno, trebbiano grapes are harvested. the grapes are pressed, simmered gently over an open flame to a seventy percent reduction, filtered and cooled, and then slowly, slowly transformed through a complex 25 year aging process. the liquid passes through a series of five wooden barrels: oak, juniper, cherry, chestnut, and mulberry.

this balsamic is used to create delectable and edible jewels.

cioccolatini al balsamico
cioccolatini al balsamico has rich overtones that grace this chocolate with an ideal balance of sweet and piquant. there is an initial subtlety then a surprising taste of vinegar.... the surprise flavor immediately turns to plum, then to strawberry. heaven.


cioccolatini al nocio
cioccolatini al nocio pictured at the very top and below is complete and utter satisfaction. the walnut liquor is strong and lustful. i blush with the lurid passionate thoughts it provokes.


here is what seems to be handcrafted boxes. all the chocolates are produced in limited batches.

meet giuseppe...


the man behind the most amazing artisinal chocolates. imagine the sensation of being enveloped by some heady elixir after biting into the gold dust of angels' wings...the taste he has created is way beyond chocolate...it is divine!

giuseppe's balsamic farm has been in the family for over a hundred years. it seems impossible that he just started making chocolate three years ago.

please have your local chocolatiers import his chocolate. also, let me know who carries it and when! here is his contact: stefania casadei.

ciao!