Tag Archives: chocolate

Chef Jessica’s Mexican Chocolate Churro Éclair Recipe

Life is just better with chocolate. Our April 2021 Chef of the Month, Pastry Chef Jessica Scott has shared her delicious Mexican Chocolate Churro Éclair recipe! Complete with coffee, dark chocolate, Mexican chocolate and delectable toppings, the standards for desserts have been raised!


  • 80 grams Mexican Chocolate, chopped
  • 335 grams Dark Chocolate (between 51-58%)
  • 110 grams Coffee, freshly brewed
  • 250 grams Whole Milk
  • 165 grams Heavy Cream
  • 5 each Egg Yolks
  • 1/8 tsp Nutmeg
  • 1/8 tsp Cayenne
  • ½ tsp Vanilla Extract
  • 560 grams Heavy Cream
  • 200 grams Granulated Sugar


  1. Combine the chocolates in a large bowl and set aside.
  2. Heat the coffee, milk, 1st heavy cream, and all spices to scalding.
  3. Temper in the egg yolks to the hot milk mixture and cook on low heat until nappe is achieved.
  4. Pour the hot anglaise over the chocolate and let sit for 2-3 minutes.
  5. Use an immersion blender to combine. Strain, using a chinois, into a clean container. Set aside to cool to room temperature.
  6. In a standing mixer, with a whip attachment, whip the 2nd heavy cream and sugar to stiff peaks.
  7. Fold the whipped cream into the cooled ganache.
  8. Refrigerate for at least 4 hours before using.

Connect with our April 2021 Chef of the Month

Instagram: @jessicamfscott

Chef Eddie G.’s Grilled Bananas & Tequila Chocolate Recipe

Grilled Bananas with Tequila Chocolate Reduction
Photographer: Chef Eddie G.

As seen on Season 1, Episode 1: Chef Eddie G. Locavore on Amazon Prime: “Dining with the Dead – Guadalajara”, we’re excited to share our October Chef of the Month‘s Grilled Bananas with Tequila Chocolate Reduction and Reposado Marinated Blackberries recipe. This banana dessert is guaranteed to satisfy your sweet tooth. Find the recipe below!


  • 1 banana, peeled and cut in half lengthwise
  • 4 oz Reposado Tequila
  • 4 oz dark chocolate
  • 1 cup blackberries
  • 2 Tbs butter


  1. Carefully grill the banana and place on the plate.
  2. In a double boiler, add chocolate and 3 oz of tequila and butter, stir to create chocolate sauce.
  3. In a bowl, pour remaining tequila over blackberries for a minute until berries have soaked up the tequila.
  4. Pour the chocolate sauce over grilled banana. Use berries as garnish. ¡Buen provecho!

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Chef Karen’s Coconut (CocoLoco) Mousse Recipe


If you’re looking for a light and creamy dessert, look no further than Chef Karen‘s Coconut Mousse recipe. This fluffy sweet treat is easy to make and guaranteed to satisfy. Get the recipe below!


  • 250 grams (8.8 ounces) Mascarpone cheese

  • 100 ml. (1/2 cup) coconut milk 

  • 250 ml. (1 cup) heavy whipping cream

  • 2 egg whites

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon coconut extract

  • 6 tablespoons icing sugar

  • 150 grams (6 ounces) whole wheat graham cracker crumbs

  • 50 grams (2 ounces) melted butter

  • 50 grams (2 ounces) fresh coconut flakes


First of all, you need to prepare your coconut flakes.

  1. Using a sharp tool, carefully poke a hole in each of the three spots on the top of the coconut. Flip the coconut over onto a cup or bowl and allow draining.
  2. Preheat your oven to 180 C (356 F) and place your coconut on a baking pan. Bake for 10 minutes or until you see a crack developing. Separate the white meat from the shell using a knife.
  3. After you have the white meat cleaned and cut into pieces, you could either shred it using a hand shredder or a food processor.
  4. Mix the graham crumbs with the butter and the coconut flakes. Place the crumbs in every serving cup and press until a crust layer forms.
  5. Mix the Mascarpone cheese, coconut milk and coconut extract in a large bowl, using either a rubber spatula or your food processor.
  6. Mix the heavy whipping cream with 3 tablespoons of sugar and vanilla extract, using a hand mixer or a stationary mixer. Place the whipped cream in the refrigerator until you need it.
  7. In another bowl, combine egg whites and the rest of the sugar and mix on highest speed of your electric mixer until stiff, dry peaks form.
  8. Add the whipping cream to the Mascarpone mixture and carefully mix, using a rubber spatula. Then add the egg whites.
  9. Be careful not to over mix & pour the mixture in the serving cups. Serve cold.

Connect with our May 2020 Chef of the Month

Instagram: @sweetville_cake_shoppe

FacebookSweetville Cake Shoppe

Chef Karen’s Marble Cupcakes Recipe


Here’s a recipe you can “marble” at. Our May Chef of the Month has shared her Marble Cupcakes recipe- you’ll never have to choose between chocolate or vanilla.

Now you can have your cupcake…and eat it, too!


  • 1 3/4 cup cake flour, sifted
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup milk, room temp
  • 1/3 cup heavy cream, room temp
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar, sifted
  • 3 large eggs, room temp
  • 1/2 tsp pure Dominican vanilla extract
  • 1/2 pure Mexican vanilla extract
  • 1/3 cup unsweetened dutch-process cocoa powder
  • 1/4 cup boiling water
  • Cream cheese frosting or confectioners sugar to put on tops of cupcakes


  1. Preheat oven to 350. Line muffin tins with paper liners. sift cake flour, baking powder, and salt in bowl.
  2. Combine milk and cream in separate bowl. With an electric mixer on medium speed, cream butter and sugar until pale and fluffy.
  3. Add eggs one at a time, beating until each is incorporated. Beat in vanillas.
  4. Add flour mixture in 3 batches, alternating with 2 additions of the milk mixture. Beat until combined.
  5. To make chocolate batter: measure out one cup of batter, transfer to other bowl. Combine cocoa and boiling water in a bowl. Stir into reserved 1 cup batter.

  6. Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each 3/4 full.
  7. Run toothpick through batter in figure-eight pattern to make swirls. bake, rotating half-way through, until tops are golden and cake tester comes out clean, about 20 minutes.
  8. Transfer to wire racks to cool completely. Decorate with Buttercream or powdered sugar.

Connect with our May 2020 Chef of the Month

Instagram: @sweetville_cake_shoppe

FacebookSweetville Cake Shoppe

Chef Adriana’s Avocado Chocolate Mousse Recipe

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A sweet, simple & healthy dessert goes a long way. Chef Adriana has shared with us her easy to make avocado chocolate mousse recipe! Not only is it healthy, but preparation is simple! Get the recipe below.

Serves: 4


  • 2/3 Avocados
  • 1/3 Cup raw cacao powder
  • 1/3 Cup honey or maple syrup
  • 1/3 Cup of coconut milk
  • 1 Teaspoon of vanilla extract
  • A pinch of salt


  1. Add all the ingredients into the blender until you get a smooth consistency.
  2. Taste & add more honey if bitter, and more cacao if you desire more chocolate.
  3. Serve with berries or nuts of your choice

Tip: You can even use blackened avocados for your mousse as long as they do not taste bad; is a great way to let them go to waste.

Connect with our October Chef of the Month

Instagram: @cookingwithadriana

Youtube: Cooking with Adriana

Chef Morghan’s Banana Bread Recipe

Whether it’s for breakfast, brunch or dessert, Chef Morghan‘s Banana Bread is sure to satisfy your sweet tooth! Find her recipe below, and savor the flavor!

Banana Bread


1 1/4 cup AP flour

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

1 cup butter

1 cup sugar

1 TBS Vanilla

2 eggs

3 very ripe bananas


1. Heat oven to 350°F and grease a loaf pan.

2. Mash and beat together eggs and bananas.

3. Add the vanilla, the butter and sugar, and combine.

4. Sift together flour, salt, baking powder, and cinnamon.

5. Add dry ingredients to the wet mixture.

6. Do not over-mix!

7. Pour batter into prepared pan.

8. Cook in the oven for 50 minutes or until a fork comes out clean.

*Note: Let banana bread cool for about 15 minutes before removing from pan.

Tip: Add a sprinkle of brown sugar on top of the batter before putting in the oven for an extra sweet crunchy top.

You may also add any nuts or chocolate to this recipe if you’d like.

Connect with our October Chef of the Month:

Get Her Look!

Instagram: @chefmorghan

Facebook: Morghan Medlock


Ms.Cheezious Milkshakes!

Fire up the BBQ and get out the ice cream for this Fourth of July! There is nothing better than a creamy, cold milkshake on a hot summer day. We hope you celebrate your holiday in the sun with fun, friends, and food, of course! Chef Brian Mullins of Ms. Cheezious has come up with two unique shakes that you wont be able to resist!

First up is the Midnight Snack Shake.

Midnight Snack Coral Gables

Look no further for you sweet and savory needs than this outrageous shake! Your taste buds will be in heaven with a chocolate shake topped with chocolate covered potato chips, caramel corn, a peanut-dipped, chocolate covered pretzel and finally some whipped cream and chocolate sprinkles.

For all of you with a need for sweet, check out the new Pastelito Shake.

Pastelito Shake

This new Miami-inspired concoction is a vanilla and guava shake garnished with a fresh guava filled pastelito on top of a mountain on whipped cream!

Don’t miss out on these delicious milkshakes and more from Ms.Cheezious!

Happy Fourth of July and happy eating!

The Chocolatier’s Process with Chef Maura Metheny

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

A chocolatier is an artist. Chocolatiers are the Porches of Pastry and Dessert Chefs. Creativity, patience and attention to detail are 3 skills that is a must have in their business!

A chocolatier makes confections out of chocolates.

At Norman Love Confections, their passion is exemplified in these words, “the artistry of chocolate means everything to us.”

Their chocolates include gourmet dark, milk and white chocolates, gourmet truffles as well as their ultra premium collection – Norman Love Confections BLACK™, which is their fine dark single-origin chocolate confection. These consists of five chocolates, where the cocoa beans are sourced from the world’s five premium growing regions – Venezuela, Peru, Ghana, Tanzania and Dominican Republic.

Chef Maura and her manufacturing and design teams work on their chocolate creations from molds or by hand and with machines. They carve their own molds and design their own recipes.

On a normal day, their production facility makes over 35,000 pieces in a day and 20 – 25 varieties. Airbrushers starts at 6:30am and production is complete as well as their factory cleaned by 6pm.

Their busiest times of the year are the holiday times between October 1st and January 2nd. The runners up are the weeks of Valentine’s Day, Easter and Mother’s Day.

Outlined below by Maura shows each step of love that goes into what their Chocolatier process looks like.

1. Color the clean and cotton polished interiors of the Poly Carbonate plastic mold with colored cocoa butter from Chef Rubber.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

2. Apply the second layer of color to the mold cavity, this is a glitter gold colored cocoa butter.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

3 .Casting the mold is how we create the shell, tempered dark chocolate is poured into the mold.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

4. The chocolate is cleaned off the face of the mold and leveled with a steel scraper.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

5. After the air has been tapped out the chocolate is dumped out of the mold leaving a thin layer coating each cavity.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

6. The excess chocolate is scraped away and the mold is placed face down onto a piece of parchment paper atop a marble or granite polished slab to set.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

7. After the heat is drawn out of the chocolate from the granite/marble, the chocolate sets enough to be pulled clean from the parchment. Then it is scraped again with the steel scraper and placed in an area to cool between 40-60 degrees Farenheit.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

8. When the mold is set and each shell is released from the plastic mold, a consistent amount of the cooled cherry jam is piped into each cavity.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

9. A layer of the cooled Elvesia ganache is then piped on top of the jam. It is important to leave a space about as thick as the chocolate shell above the ganache and not to fill the cavity completely, the mold is chilled between 40-60 Farenheit until set to the touch.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

10. A final layer of chocolate is poured onto the set filling.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

11. It is leveled with a steel scraper to seal the ganache inside and the “foot” is allowed to set at room temperature.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

12. Once set completely, the mold is flipped and one side is tapped onto a parchment covered marble or granite surface to release the chocolates.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

13. If done correctly, all the chocolate should fall out.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

14. Perfect chocolates leave the mold cavities shiny, clean and ready to be reused once they return to room temperature.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

15. Each piece is unique when made by hand like all art.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

If our Home Chocolatiers would like to try this at home, this process can take 3 – 4 hours from start to finish creating 1 mould.


See below the recipes for the Cherry Vanilla Jam and the Cherry Elvesia Ganache.

Cherry Vanilla Jam

Yield: 64 pieces

Ingredients Amounts
Black Cherry puree 500g
Sugar #1 50g
Pectin 12g
Non sterilized apple juice 125g
Sugar #2 575g
Glucose 115g
Amarone Wine 20g
Dried cherries 200g


Recipe 1 – Method of Production:

  1. Boil puree and apple juice.
  2. Mix sugar #1 and pectin and add slowly.
  3. Stir to a boil.
  4. Add sugar #2, vanilla beans, dried chopped cherries and Glucose.
  5. Cook to 107c or 75 brix.
  6. Add Amarone off heat.
  7. Pour onto silpat to cool.
  8. Pipe into mold.


Cherry Elvesia Ganache

Ingredients Amounts
Cream 350g
Glucose 48
74% Hacienda Elvesia 420g
38% Hacienda Elvesia 148g
Butter 100g
Vanilla bean 4 each


Recipe 2 – Method of Production:

1.Boil Vanilla, cream, and glucose.

2. Pour through strainer over chocolates.

3. Stir until fully incorporated and allow to cool to 35 C.

4. Add room temperature butter and blend with emulsion blender.

5. Pipe into mold.


Method of Production for Whole Recipe:

1. Pipe 1/3 cavity cherry jam first.

2. Pipe Hacienda Ganache ½ of mold.

3. Close mold with 74% (same as cast).

Do you have any aspirations to be a Chocolatier?

Chef Chocolatier Maura Metheny’s Peanut and Caramel Crunch Recipe

Chef Maura Metheny's Peanut and Caramel Crunch - Top 10 Pastry Chef DessertDessert Professional hosts a grand celebration for their Top Ten Pastry Chefs in America to celebrate the honorees and their work. This year’s festivities was at the La Venue in New York City earlier on June 2nd where each of the 10 chefs created and served a dessert of his or her choice. Chef Chocolatier Maura Metheny chose to make her Peanut and Caramel Crunch dessert for her Top 10 Pastry Chef Dessert.

Check out Chef Metheny’s recipe below to recreate this delicious beauty!


Peanut and Caramel Crunch

Green Vanilla Ganache: yield 300g (one screen)
Cream – 60g
White chocolate – 188g
Glucose – 18g
Vanilla – 2g
Butter – 22g
Carnival Green cocoa butter – 15g

1. Boil cream and glucose.
2. Pour over chocolate and cocoa butter.
3. Add butter at the end.

Bitter Ganache: yield 400g (3 screens)
Cream – 144
Glucose – 30
Dark Chocolate 61% – 174
Butter – 60

1. Boil cream and glucose.
2. Pour over chocolate.
3. Add butter at the end.

Caramel Mousse: yield  1100g – one frame
Glucose 100g
Sugar 140g
Vanilla bean 1 scraped
Dry Caramel
– Butter 20g
– Cream 200g
– Salt 2g
– gelatin (bloomed cold) 14g
Yolks 90g
Sugar 80g

1. Whisk over heat and whip cool.
2. Fold into cooled caramel mixture.
3. Fold into whipped cream.
Whipped cream 450g

Poached Peanuts: 200g/frame
Raw blanched peanuts 600g
Honey 300g
Vanilla (paste or 1 bean) 2g
Sea salt 4g
Water 200g

1. Grind and sift raw blanched peanuts to desired size.
2. Lightly roast to thaw/dry.
3. Add to liquids and bring to a boil.
4. Simmer for 20 minutes.
5. Strain and bake at 190°f for 1 hour.
6. Bake at 220°f moving for even bake until desired color.
7. Allow to cool uncovered.

Peanut butter Mousse: yield 690g (1100g/frame)
Cream – 102g
Milk – 83g
Sugar – 83g
Yolks – 55g
Gelatin – 7g
Peanut butter – 120g
Whipped Cream 40% – 240g

1. Cook first 4 to 85°c/185°f and add bloomed gelatin and pour over PB to make Ganache.
2. Cool to 32°c.
3. Fold in cream and pour into frame as desired weight.

Peanut Butter Cream: yield 367g (1800g/frame)
Cream 205g
Yolks 38g
Sugar 54g
Peanut Butter 68g
Gelatin 2g
-Cook first 4 to 5°c/185°f and add bloomed gelatin and pour over PB to make Ganache.

Crispy Peanut Butter Ganache yield 250g (400/full frame )
Peanut Butter 100g
Melted Milk Chocolates 100g
Feuillitine 50g
-Mix together in a bowl and spread over biscuit before pressing into Peanut Butter Cream.

Chocolate Fondant Cake ½” slice thickness yield:1 frame
70% dark chocolate 450g
Butter melted 250g
Yolks 320g
Sugar#1 120g
Whites 480g
Sugar#2 110g

1. Melt chocolate and butter and cool.
2. Whip sugar #1 and yolks.
3. Whip sugar #2 and whites.
4. Fold ½ pate a bomb into melted chocolate and butter.
5. Fold ½ whites into same mixture.
6. Fold rest of yolks.
7. Fold rest of whites.
8. Bake at 155°c for 12 minutes.
9. Wrap while cooling.
10. Freeze to unmold.

PB Macaroon filling: yield 484g
Cream        175g
Trimoline    60g
64% Dark     184g
Butter        15g
Creamy PB    50g

1. Boil cream and glucose.
2. Pour over chocolate.
3 Add peanut butter and butter at the end.

Chocolate Lovers, Unite!

It’s a great day for chocolate lovers everywhere, because today is National Chocolate Covered Anything Day! If there’s any day to indulge in those chocolate cravings you’ve been having since the holiday season began, today is the day. Whether it’s your style to pour, drizzle or dip your chocolate, we won’t judge! So just how do you celebrate this fantastic holiday? Here’s what you have to do:

1)      Find an object or edible item.

2)      Drizzle, pour or dip it in your favorite chocolate.

3)      Take a picture of the chocolate covered item.

4)      Enjoy the chocolate covered item.

5)      Either email the picture to ChefUniforms.com at contests@chefuniforms.com or post it to your own Facebook profile.

Need some ideas of things to dip in chocolate? See our collection below!


Chocolate Covered Chocolate                      Chocolate Covered Fruit


Chocolate Covered Grasshopper                             Chocolate Covered Peppers


Chocolate Covered Porsche                                    Chocolate Covered Raisins


Chocolate Covered Rose                                          Chocolate Covered Strawberries

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