3 lbs chocolate semi-sweet

1 lb light corn syrup

Preparation

Melt the chocolate and corn syrup together over a double boiler and stir till combined.

Once the mixture is together, remove it from the heat, pour into a plastic tub, or airtight container, cover, and let rest 24 hours.

When you are ready to work with the dough, remove it from the container and using a chef knife slice off smaller portions that are more workable than large pieces.

With very clean hands, or using plastic gloves, knead the dough on a clean surface just like you would knead bread.  As the heat from your hands warms the chocolate it will become pliable.

Mold into desired shapes as needed and have fun.

Remaining modeling chocolate can be stored airtight up to six months, and used as needed, repeating the above process of kneading.

14 oz. Slivered almonds

1 ea Egg white

1 cup Powdered sugar

28 oz Tempered chocolate

4 oz. Tempered white chocolate

Preparation

Toss the almond in the egg white and then toss in the powdered sugar.

Put the mix onto a parchment lined sheet pan and bake till golden brown in a 350* oven.

When the almonds are cooled rough chop them in a food processor.

Temper the chocolate, and spread onto a parchment lined sheet pan and then sprinkle the almond mix on top of the chocolate.

Drizzle with white chocolate for garnish…

When the chocolate has set break off pieces and plate for eating.

Enjoy!!

Pairing

Merlot or Cabernet

7 oz. Almond Paste

¼ cup Granulated sugar

2 ea. Egg Whites

Preparation

In a standing mixer, mix the almond paste and the sugar together till combined.

Slowly add the egg whites till smooth and the consistency of ketchup.

Scoop, or pipe, the cookies on to a Silpat / parchment lined baking sheet. Place a whole almond in the center of each cookie, and generously sprinkle with granulated sugar.

Bake the cookies in a 380*F oven for 8-12 minutes or until golden brown.

Delicious!

Pairing

Tea or Coffee

1 ½  CUP GRAHAM CRACKER CRUMBS

1  ½ CUP CHOPPED PECANS

¼ cup GRANULATED SUGAR.

1 stick . MELTED BUTTER

1/8 tsp. Salt

1/8 tsp Cinnamon

IN A FOOD PROCESSOR COMBINE ALL THE INGREDIENTS TOGETHER TILL WELL COMBINED.

THEN PROCEED TO LINE a  9” fluted tart pan with  a removable bottom with the crust filling. Press the filling into the pan and then fill with the cheese cake filling below.

INGREDIENTS

3 – 8 oz. Packages Cream Cheese (24 oz.)

1 cup granulated sugar

4 tbs.   Unsalted butter

1 tsp. Vanilla extract

3 each Eggs

1/4cup   Heavy whipping cream

1 small can   packed pumpkin filling

1Tbs.. Ground cinnamon

2 tsp. Pumpkin pie spice

METHOD

Cream   the   cheese and the sugar   together.

Add the butter   and continue creaming till well blended.  (THE BUTTER ADDS A CREAMY NESS TO THE CHEESE CAKE AND LIGHTENS UP THE FLAVOR, AND who DOES NOT LOVE BUTTER)

SLOWLY ADD THE EGGS A LITTLE AT A TIME, STOPPING TO STOP, DROP, AND SCRAPE…( THIS ENSURES YOU HAVE A SMOOTH AND LUMP FREE BATTER)

Add the Pumpkin filling and the spices,

Finally, add the heavy whipping cream, and mix until incorporated

(LASTLY YOU WANT TO ADD THE WHIPPING CREAM, SOME RECIPES HAVE YOU ADD THIS INGREDIENT IN EARLY, BUT I PREFER TO ADD IT LAST REASON BEING IT HOLDS AIR AND THE LONGER YOU MIX THE BATTER OR WHIP IT, IT WILL HOLD AIR AND CAUSE YOUR CHEESECAKE TO CRACK DURING BAKING AND THEN COOLING.)

You may adjust the spices at this point to your liking

Bake the cheesecake in 325* oven, for approximately 20-25 minutes, or until a  tooth pick inserted comes out clean .

Chill the cake and un-mold from the pan place on to a cardboard circle and then onto your favorite serving dish.

Garnish with some pumpkins made from marzipan, MARZIPAN IS A CANDY FILLING. IT IS MADE OF ALMOND PASTE, SUGAR, CORN SYRUP AND POWDERED SUGAR, and YOU CAN MAKE IT OR BUY IT AT YOUR LOCAL GROCERY.

Color the marzipan green and a deep orange for a pumpkin color. Roll the marzipan into a ball and shape with a knife to resemble a pumpkin.

Stick a whole clove in the center of the top of the pumpkin and then make a leaf to garnish and finish it off.

You are amazing! Did you ever think that you could make this dessert!!!

Whip up some heavy whipping cream with a little vanilla, and Amaretto liquor and serve with the cheesecake.

Delicious!

Always remember,

“Keep It Sweet”

Steven

Part 1 – Making the Basket

Part 2 – Creating the Chocolate Roses

Part 3 – Creating the Tuxedo Strawberries

Crust

2-1/2 sticks Butter un-salted

1-1/4 cups sugar

3-3/4 cups all-purpose flour

3 ea. Eggs

1/2 tsp. Vanilla bean paste

Cream the butter and the sugar together, add the egg and mix… Add the flour and vanilla bean paste and mix till the dough is well-mixed and sticky. Refrigerate until needed. (The dough works best if it has a chance to rest and set 4 hours or more).

Spray your mini-tart shells with pan release and roll the dough to 1/8-inch thickness.

Lay the dough over top of the tart shells and press with a another piece of dough ball to form the tart in the shell, clear away the excess dough and place the tart shell on to the parchment lined sheet pan and bake the tart shells in a 375*F oven till the edges are just GBD (Golden Brown and Delicious)

When the cups are cooled make the lemon filling.

Lemon Filling

1 1/2 oz. Lemon juice

7 ea. Egg yolks

6 tbs. Butter un-salted

Zest of 1/2 lemon

1 cups sugar granulated

Bring the sugar, lemon juice, zest, and egg yolk to 93* C in a heavy stockpot.

Remove from  heat and whisk in the butter.

Pour the hot filling into the baked tart shells and chill 4 hours, garnish with fresh cream or a stripe of chocolate.

Enjoy with a nice refreshing glass of Dolce!

Tingling well!

From the recipe files of: Steven A. Rujak ~ “National Pastry Chef of the Year 2006”

SERVINGS: 2 10” tarts

CRUST

1 ½ cups Graham cracker crumbs

1 ½ cups Sliced almonds

1 stick Butter melted

¼ cup Sugar granulated

Place everything in the food processor except the melted butter, and chop the ingredients

Now add the melted butter and mix until well combined.

Press the mixture into 2 each 10” fluted tart pan with a removable bottom, and bake 4 minutes at 350* F.

FILLING

4 ea. (14oz can) Sweetened condensed milk

16 ea. Egg yolks

2 ¼ cups Key limejuice

Pour the mix into your prepared and crust lined tart pans.

Bake the tarts in a 325*F oven for 22-25 minutes, or until the top is set.

Freeze the tarts overnight (or for about 4 hours in the freezer)

Remove the tarts and set onto your favorite serving dish.

Now you are ready to prepare your meringue.

MERINGUE

16 ea. Egg whites

1-¾ cups Sugar granulated

Whip the egg whites until frothy and foamy.  Slowly add the sugar until it is all combined and whip the white mixture till stiff peaks form.

Frost the top of the key limes using a spatula, and then with a torch, burn the top of the meringue.

**If you do not have a torch you can set your oven to broil and place the tarts in the oven to brown the meringue.

Garnish with a few lime slices and enjoy.

Recorded live on March 6, 2010 at the Festival of Chocolate in Orlando, FL

Chocolate modeling recipe can be found below the video.

Total time: 53 minutes

Sweet and Savory Modeling Chocolate

3 lbs. chocolate semi-sweet

1 lb. light corn syrup

Melt the chocolate and corn syrup together over a double boiler and stir till combined.

Once the mixture is together, remove it from the heat, pour into a plastic tub, or airtight container, cover, and let rest 24 hours.

When you are ready to work with the dough, remove it from the container and using a chef knife slice off smaller portions that are more workable than large pieces.

With very clean hands, or using plastic gloves, knead the dough on a clean surface just like you would knead bread.  As the heat from your hands warms the chocolate it will become pliable.

Mold into desired shapes as needed and have fun.

Remaining modeling chocolate can be stored airtight up to six months, and used as needed, repeating the above process of kneading.

Have fun and,

Keep It Sweet

~ Steven

AKA: Toasted Coconut and Macaroon Peach Tart

This very light and refreshing summer dessert is excellent after a long day and a great barbeque. It starts by combining the flavors of almonds and coconut in a crunchy buttery crust, and topped off with a smooth velvety citrus and Grand Marnier enhanced cheese cream.  Afterward being then layered with fresh sliced ripe peaches (seasonally available) also fresh fruit is a great topper for this refreshing temptation.  Glazed to perfection with apricot jam and sprinkled with fresh blueberries to accent the color and flavor.

EXTRAORDINARY!!!

You begin by making the almond macaroons for the crust.  This should be done two days ahead in order for the macaroon to dry to the proper texture.

MACAROONS

7 oz. Almond paste (one small can)

¼ cup. Granulated sugar

2 ea. Egg whites

In a mixing bowl with the paddle attachment, mix together the almond paste and the sugar. This mixture will look dry.  Slowly add the egg whites until the batter starts to come together. (Do not add the egg whites to fast or the mixture will not be smooth and will lump with the almond paste).  Stop and scrape the bowl while adding the egg whites.

The mixture should be soft and wet.  With a small ice cream scoop, scoop the cookie dough onto prepared cookie sheets and generously dust with granulated sugar.

Bake the cookies in a 380* oven for 8-10 minutes or until lightly golden brown.

Remove from the cookie sheets when cool and let the cookie sit on the counter top for two days to dry.

CRUST

1-½ cups. Toasted coconut (coarsely chopped)

1-½ cups. Almond macaroon (coarsely chopped)

¼ cup. Granulated sugar

1 stick Unsalted butter (melted)

In a mixing bowl combine the chopped coconut, chopped almond macaroon cookies and the sugar and mix with your hands or a wooden spoon.  When the mix is well combined add the melted butter and stir till all the ingredients are well combined.

Press this mixture into a 9 inch removable tart pan, and bake at 335* for 10-12 minutes or until the shell is golden brown. Remove from the oven and let cool.

CITRUS FILLING

1 lb. Baker’s cheese (cream cheese)

½ cup. Granulated sugar

1 tbs. Orange zest

¾ tsp. Lemon zest

1/8 tsp. Lemon oil

2 Tbs. Grand Marnier liquor

1 cup. Heavy whipping cream (whipped stiff)

In a separate bowl whip the heavy cream till stiff and refrigerate till needed.

In another bowl cream the cheese and the sugar with the paddle attachment, and slowly add the lemon oil, orange zest and the lemon zest. Continue by adding the Grand Marnier liquor and mix.   Gently fold in the whipped cream into the cheese mixture and then spread into the prepared and cooled coconut crusted shell.  Wrap with saran wrap and refrigerate for two hours.

To prepare:

Remove the filled shell from the tart pan and place on you r special serving tray or cake stand. Note if peaches are not ripe or in season fresh fruit of your choice will work in this step.)

You will need approximately 3-4 medium size ripe peaches.  Cut peaches in half and discard the seed.  Precede very carefully with a sharp serrated knife slice the peaches.

Once the peaches are sliced lay them in a decorative fashion on top of the cheese filled tart shell.  Usually I circle the shell layering or shingling the peaches.

To glaze:

Heat ¼ cup of you r favorite apricot marmalade with 1 Tbs. of water and bring this mixture to a boil.  Once the mix has boiled remove from the stove and with a pastry brush, brush the top of the peaches with the hot apricot glaze.

Sprinkle a few fresh blueberries on top and refrigerate for service.

To serve:

Remove the tart from the refrigerator and unwrap.

Serve with a nice glass of Sangria wine and enjoy this temptingly tasty treat in the cool breeze of the summer nights.