Chocolate
Marquise
13 oz. chopped bittersweet chocolate
1/2 cups butter
6 egg yolks
2/3 cups sugar
2 cups cream
Melt chocolate and butter in a sauce pan. Mix egg yolks with sugar until white & fluffy,
about 8-10 minutes on high speed, then mix chocolate (let cool a little as it will cook
the eggs). Whip the cream and then add to chocolate mixture. Reserve in a Terrain Molet and
let stand over night. Serve small slices with chopped pistachio's and vanilla sauce or ice
cream.
Bon Apetit
Chef Michel Bardavid is the owner/operator of The Secret Garden
Restaurant in Moorpark, CA. Born in Lyon, France, he attended the Dardilla Culinary School and has
worked for Hotel Bel-Air, Checkers, Fenix at the Argyle Hotel, Lake Sherwood Country Club, Ma Maison and famed The French Laundry.
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