Dark Chocolate Raspberry Sorbet with Homemade Magic Shell

tcho sorbet

Mmmmmm. A new chocolatey recipe created with my favorite chocolate – TCHO Chocolate!


Yields: 3½ cups



¼ cup (70 grams) raspberry preserves

2¼ cups boiling water, divided

½ cup (42 grams) TCHO natural cocoa powder

1/8 teaspoon kosher salt

½ teaspoon pure vanilla extract

1 cup (200 grams) granulated sugar

8 1/8-ounces (230 grams) TCHO 81% chocolate, finely chopped


Mix the raspberry preserves and ¼ cup of the boiling water in a small bowl. Whisk thoroughly to combine.

Put the cocoa powder and salt in a medium bowl.

Strain the raspberry preserves/water mixture through a fine mesh strainer into the medium bowl with the cocoa powder. Whisk until smooth.

Add the vanilla extract, sugar and chopped chocolate the remaining 2 cups of boiling water. Cover with plastic wrap and let sit for 5 minutes. Whisk until smooth in texture and sugar and chocolate have dissolved, approximately 2 minutes.

Transfer mixture to a blender and blend on low for 1 minute.

Transfer to a metal bowl and refrigerate until chilled, approximately 2 hours, or overnight.

Transfer the chilled mixture into an ice cream machine and process. Then, transfer sorbet to a medium bowl and cover with plastic wrap (pressing the film directly against the surface of the sorbet) and freeze until firm.

To serve, scoop sorbet into bowl and top with magic shell. Add your favorite toppings, such as sea salt, chopped hazelnuts and/or fresh raspberries.


Magic Shell

8-ounces (230 grams) TCHO 81% chocolate

2 tablespoons coconut oil


Place chocolate in a double boiler. Add coconut oil. Stir until melted.

Store at room temperature and reheat for service.


Chocolate Pudding Cake

Lyon Pudding Cake1

This chocolate pudding cake is magic! Follow the instructions and feast on this multi-layered delight: fudgey/ganache on the bottom, pudding in the middle and souffle-like airiness on top. W.O.W.

Yield: 6 to 8 servings

8-ounces TCHO Mokaccino (This is a coffee + chocolate bar (from my favorite chocolate makers) that is out of this world! If you can’t find it, use your favorite milk chocolate, somewhere around 40% cacao.)
½ cup heavy whipping cream
2 tablespoons unsalted butter, plus more for prepping the pan
½ cup granulated sugar, divided
¼ cup all-purpose flour
1/8 teaspoon kosher salt
4 egg yolks
¾ cup whole milk
½ teaspoon pure vanilla extract
1 tablespoon Frangelico Liquor
4 large egg whites

Adjust oven rack to middle position and preheat the oven to 325 degrees Fahrenheit.

Lightly butter an 8 x 2-inch round cake pan. Place a folded dish towel in bottom (middle) of a roasting pan (large enough to accommodate the cake pan).  Place buttered cake pan inside roasting pan on top of the folded towel. Bring several quarts of water to boil for a water bath.

Melt the chocolate with the whipping cream and butter in a bain marie, stirring occasionally as it melts.  Once melted, remove chocolate bowl from heat and set aside. (Be careful not to stir excessively as chocolate melts; the fat could separate.)

Place ¼ cup sugar, flour and salt in a large bowl. Whisk to combine.

Place egg yolks and milk in a small bowl. Whisk to combine.

Add the yolk/milk mixture to the large bowl with the sugar/flour mixture and whisk to combine.

Slowly stream the melted chocolate mixture into the large bowl, whisking continuously, until fully combined. Add vanilla and Frangelico and whisk to combine again. Set bowl aside.

Whip the egg whites until just foamy. Add the remaining ¼ cup sugar to the whites and whip until stiff, glossy peaks form.

Add a third of the egg whites to the chocolate mixture and gently whisk until uniform in color. Repeat this process in two more batches.

Pour batter into prepared cake pan. Carefully add the boiling water (making sure none splashes into the cake pan) to the roasting pan until it reaches (at least) halfway up the sides of the cake pan.

Carefully transfer roasting pan to the oven and bake for 45 minutes.

Remove roasting pan from the oven and let cake cool for 10 minutes in the water bath. Remove cake pan from roasting pan water bath and let cool completely before serving.

To serve, using a large spoon, spoon out the pudding cake onto plates, making sure you get all the layers – the bottom mouse-like layer, the middle pudding layer, and the top sponge –  in each serving. Serve at room temperature or chilled with whipped cream and chopped hazelnuts.

Cooking For Solutions 2013 in Only 10 Days! #CFS

There will be food. There will be drink. There will be ocean views. There will be turtles. There will be sharks!

Yes, the Monterey Bay Aquarium’s annual Cooking for Solutions Event is only 10 days away.

I’ll be cooking, speaking and signing my cookbook Saturday (2pm) and Sunday (1:15) on the deck of the aquarium and teaming up with Master Chocolatier, Brad Kintzer, of TCHO Chocolate out of San Francisco, for a special salon on chocolate on Saturday (1oam).  (There will be chocolate and coffee, of course.)

Come on, come all to this most delicious event – tickets are still available for select salons, tastings, demos, etc.

See you very soon!

Screen shot 2013-05-06 at 8.12.32 PM



Super Sous’ TCHO Chocolate Banana Bread Cookie Recipe

Yesterday, Super Sous was on a cookie baking spree and came upon this cookie which, I must say, pairs perfectly with your morning (or evening) Latte.

Super Sous’ TCHO Chocolate Banana Bread Cookies

Some of you asked for the recipe, so, without further ado:

Super Sous’ TCHO Chocolate Banana Bread Cookies

In this cookie recipe, I use a little bit of almond flour which gives a little texture to the cookie and give the word “bread” before cookie some legitimacy. I also use *avocado in this recipe. I had heard it was a healthy substitute for butter in cookies, so I split the butter in half and replaced it with avocado to give it a try. When mixing butter, avocado and sugars together things may get a little green, but the end product won’t look green, wont’ taste like avocado and will be half the fat of a normal cookie while still remaining delicious. I figured, since we all indulge a bit during the holidays, why not make the indulging a little more guiltless?

Yields: approximately 30 cookies


½ cup (1 stick/8 tablespoons) organic unsalted butter, diced small

½ cup (1 avocado) mashed ripe avocado*

¾ cup granulated sugar

¾ cup packed dark brown sugar

1 teaspoon pure vanilla extract

1 ¼ cups unbleached all-purpose flour

1 cup almond flour

1 teaspoon baking soda

1 teaspoon kosher salt

2 large organic eggs

2 cups rough chopped TCHO 60.5% chocolate

2 – 3 (the more the merrier) bananas, peeled and diced small


  1. Place oven rack in the middle position.
  2. Preheat oven to 375° Farenheit.
  3. Beat butter, avocado, granulated sugar, brown sugar and vanilla extract in large mixer bowl of a stand mixer on medium speed for 5 minutes, until creamy and well combined. (Make sure to stop once to scrape down sides with rubber spatula.)
  4. While the butter and sugar is mixing, whisk together flour, baking soda and salt in a small bowl.
  5. After the butter sugar mixture has mixed for 5 minutes, add eggs, one at a time, beating well after each addition.
  6. Gradually pour in flour mixture and mix until just combined.
  7. Gently fold in (by hand) chocolate and diced banana with a rubber spatula.
  8. Scoop mixture into a spoon and spoon out onto ungreased baking sheet.
  9. Bake for 15-18 minutes or until golden brown.
  10. Remove from oven and transfer cookies to wire racks to cool completely.
  11. Repeat steps 8-10 until batter runs out.