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Bitters Gel
American Metric Ingredients
17.7oz 500g Milk

3.5oz 100g Sugar
.2oz 7g Texturas Agar (622009)
.5oz 14g Angostura Bitters
Shear the agar into the milk using a hand blender. Combine the milk and sugar in a saucepan and scald. Pour into a
shallow pan and allow to set in the refrigerator until cold all the way through. Blend in a chilled Vita-prep until smooth.
Add bitters and blend again.
2
Candied Pecans
As Needed As Needed 1:1 Simple Syrup

As Needed As Needed N.U.T Pecan Halves (374016)
As Needed As Needed Neutral Oil
Bring enough simple syrup to a boil to cover the pecans by one inch. Add pecans, reduce to a simmer and candy for
approximately 45 minutes until the pecans take on a slightly translucent appearance. Drain the pecans and fry in neutral
oil at 350°F/177°C until golden brown. Drain on a cooling rack. Once the pecans have cooled to a point where they are
no longer sticky, blot with paper towels to absorb excess oil. Let cool and store in an airtight container.
Chocolate Flocage
3
3.5oz 100g Des Alpes Topaz Milk Couverture Coins (500008)

3.5oz 100g Des Alpes Pure Cocoa Butter (500028)
Melt the milk chocolate coins to 108°F/42°C. Melt the cocoa butter and incorporate with the melted milk chocolate coins.
Coat ‘Old Fashioned’ with the glaze as thinly as possible
Old Fashioned Custard
4
31.6oz 895g Cream

1.1oz 30g Sugar
1 ea 1 ea Frutta Prima Original Tahitian Vanilla Beans (596102)
0.07oz 2g Salt
5.3oz 150g Sugar
3.5oz 100g Egg Yolk
1 ea 1 ea Pastry Ideale Gold Gelatin (018040)
1.1oz 30g Bourbon
0.14oz 4g Orange Bitters
Bring the cream, 30g sugar, vanilla, and salt to a scald. Simultaneously bring 150g sugar to a medium caramel. Add hot
cream to the caramel; continue on medium heat while stirring until caramel is fully dissolved. Add to egg yolks while
hand blending directly off the scald. Add bloomed gelatin and continue blending. Add bourbon and orange bitters. Chill.
Orange Bitters Foam

5
1L 1L Water
8.8oz 250g Sugar
0.04oz 1g Pastry Ideale Citric Acid Powder (204220)
0.4oz 12g Lecithin
TT TT Orange Bitters
Utilizing a hand blender, combine all ingredients. Create the foam using a hand blender or a fish tank bubbler.
Salted Orange Toffee

6
8.8oz 250g Water
24.7oz 700g Sugar
1.8oz 50g Corn Syrup
8.8oz 250g Cream, hot
0.3oz 8g Salt
½ ea ½ ea Orange zest
5.3oz 150g Water
In a heavy bottomed pot start a caramel with the first amount of water, sugar and corn syrup and bring caramel to a
medium. Add the already heated cream and stir gently to dissolve caramel. Add the salt and the orange zest. Stir well to
incorporate and pass through a chinois. Add remaining water.
Whiskey Cordial
Whiskey Cordial
13oz 375g Sugar
7
4.4oz 125g Water
2.8oz 80g 90 proof or higher Bourbon
.4oz 10g Angostura Bitters
.2oz 5g Orange Bitters
Cornstarch Mold
As needed As needed Cornstarch
Cornstarch mold
Spread cornstarch out on parchment lined sheet pan and dry in 190ºF/87ºC oven overnight. The next day, sift
cornstarch into a foil lined frame on a flat sheet pan. Flatten the cornstarch so it is level with the frame and pack the
cornstarch down with wooden block. Form impressions by pressing mold firmly and steadily into cornstarch.
Whiskey Cordial
Combine bourbon and both bitters and combine.
Place sugar and water into pot and cook to 244ºF/118ºC over high heat. Once temperature has been reached remove
from heat and add in warmed whiskey & bitters. Gently mix in, do not over agitate. Use depositer to pour sugar mixture
into cornstarch molds. Sift more dried cornstarch on top to cover molds. Lay a sheet of aluminum foil on top of
cornstarch. Place another sheet pan on top of the frame and wrap in plastic. Allow to rest undisturbed for a minimum of
8 hours, then quickly and gently flip the frame and allow to rest for an additional 6-8 hours. Remove cordials carefully,
brush off excess cornstarch and store in air tight container.
Chocolate Custard
8
9
Cocoa Nib Ice Cream
8.8oz 250g Des Alpes Cocoa Nibs (204203)
53oz 1500g Milk
5.3oz 150g Heavy Cream
10.6oz 300g Sugar
3.5oz 100g Pastry Ideale Glucose Powder (504053)
2.6oz 75g Milk Powder
4.4oz 125g Egg Yolks
.1oz 2g Salt
.2oz 7g Cremodan 30
Toast cocoa nibs in a 325ºF/160ºC oven for 3 minutes, or until aroma becomes apparent. Meanwhile, bring cream and
milk to a scald. While it is still warm, add in the toasted cocoa nibs. Blend with hand blender for 15 seconds, cover with
plastic wrap and infuse for one hour. Strain out the nibs and whisk in the milk powder. In a bowl, mix together the
glucose powder, salt, cremodan and half of the sugar. Whisk into the warm liquid mixture. Add the remaining half of the
sugar and stir just to prevent caking on the bottom of the pot. Bring the mixture to a scard and immediately blend into the
egg yolks using a hand blender, pulsing just enough to combine. The carry over heat will bring the base to nape. Pass
through a chinois and chill until cool. Age overnight in the refrigerator.
10
Chocolate Custard (alternative to Chocolate Pudding for Red Velvet Cake)
34.4oz 975g Milk

26.1oz 740g Cream
10.1oz 285g Sugar
0.4oz 10g Salt
16oz 455g Des Alpes Topaz Swiss Milk Couverture Coins (500008)
4.6oz 130g Des Alpes Garnet 63% Dark Couverture Coins (500009)
13.95oz 395g Pasteurized Yolks
Bring milk, cream, sugar and salt to a scald. Add in a steady stream to the chocolates while simultaneously blending
with a hand blender. Chill in an ice bath until cool. Blend in the yolks, pass through chinois. Pour into desired containers
and age for one day.
11
Chocolate Pudding
30oz 850g Cream

8.9oz 255g Sugar
0.2oz 5.6g Texturas Iota (622021)
0.04oz 1.22g Texturas Kappa (622022)
36oz 1020g Milk
Bring the cream and sugar to a scald. Emulsify mixture into the chocolate. Shear the carrageenan into the milk using a
vita-prep, place into a pot and bring up to a boil. Blend into the chocolate base using an immersion blender. Pour into
desired containers.
12
Chocolate Mousseaux
5.3oz 150g Cream

2.6oz 75g Milk
7.1oz 200g Egg Whites
2.5oz 70g Sugar
2.1oz 60g Egg Yolks
10.6oz 300g Des Alpes Garnet 63% Dark Couverture Coins (500009), melted
Bring the cream and milk to a scald. Simultaneously start whipping the egg whites on medium speed, adding the sugar
after several minutes. Immediately pour the cream and milk mixture over the egg yolks while stirring to incorporate
making an anglaise; a quart sized container works well for this.
Return the anglaise to the still hot pot and stir briefly until the anglaise slightly thickens. Pour the anglaise through a
chinois over the melted chocolate and stir vigorously with a rubber spatula to create an emulsion.
When the meringue has reached soft peaks, fold in one quarter of the meringue as the first addition to the chocolate
mixture; make sure that the chocolate is 104-113°F/40-45°C before folding in the meringue. Subsequently fold in the
remaining meringue very gently as the second addition. Carefully spoon over each chocolate pudding while puddings
are at room temperature.
13
Pistachio Streusel
15.8oz 450g N.U.T Premium Pistachios (532001)

8.8oz 250g Sugar
5.3oz 150g All Purpose Flour
0.5oz 15g Salt
7.1oz 200g Butter, liquid but cool
In a 20qt. mixer combine all dry ingredients. Mix in butter on low speed with paddle. Sift through wire cooling screen
onto parchment lined sheet pans. Bake at 250°F/131°C (to maintain the bright green color), while moving the streusel
around several times during baking.
14
Red Velvet Cake
16.9oz 480g Red Beets

20.1oz 570g Sugar
0.1oz 3g Salt
8.9oz 255g Eggs
7.9oz 225g Cake Flour, sifted
1.2oz 35g Des Alpes Cocoa Powder, Dutch Pressed (504046)
Place red beets in hotel pan, cover with plastic wrap and roasted in 375ºF/190ºC oven until soft when poked with a knife,
about 45 minutes. While the beets are still warm, use a towel to peel off the skin. Allow to cool. Place in vita-prep and
purée until smooth.
In a 5 qt. mixer using the whisk attachment bring sugar, salt and eggs to full volume . With a balloon whisk gently fold in
beet purée, sifted flour, and cocoa powder. It is very important to minimize the amount batter is manipulated so as not to
lose volume. Bake in a lined and sprayed half sheet pan at 315°F/157°C low fan until firm to the touch in the middle.
Wrap while still slightly warm.
15
Chocolate and Peanut Abstract
16
Brownie
6.3oz 180g Light Brown Sugar

6.3oz 180g Sugar
0.07oz 2g Fine Sea Salt
10.6oz 300g Melted Butter
2.8oz 80g Flour
Whisk the sugars and sea salt into the egg yolks. Melt the butter with the chocolate coins and combine with the yolks.
Fold in the flour. Whip the egg whites to soft peaks and fold into the mixture. Line half sheet pans with well sprayed
parchment paper. Scale at 39oz/1100g per sheet. Bake at 320°F/160°C for 5 to 6 minutes until completely set.
17
Caramel Chocolate Mousse
4.6oz 130g Sugar

9oz 255g Heavy Cream, Scalded
15.2oz 430g Des Alpes Onyx 73% Couverture Coins (500001)
33.5ea 950g Heavy Cream, Whipped to Soft Peak
Heat sugar to a dark caramel (400˚F/204°C). While on medium low heat, deglaze the caramel with the scalded cream
stirring continuously until the caramel is dissolved. Temper with the yolks and return to gentle heat while stirring
constantly until a nape consistency is achieved (183°F/84°C). Pour the anglaise over the chocolate through a chinois,
emulsifying to make a stable ganache. Fold in the whipped cream in several stages.
18
Chocolate Cremeux
14.1oz 400g Milk

0.7oz 20g Pastry Ideale Glucose (505092)
4 ea 4 ea Pastry Ideale Gold Gelatin (018040)
28.2oz 800g Cream
Bring the milk and glucose syrup to a scald. Dissolve the gelatine sheets into the hot milk mixture. Melt the chocolate to
104-113°F/40-45°C. Using a rubber spatula emulsify the milk into the chocolate slowly, forming a stable core emulsion
and working gently outwards to continue stabilizing emulsion. Finish the texture with a hand blender and slowly blend in
the remaining cream. Allow to crystallize overnight before use.
19
Dehydrated Chocolate Mousse
0.17oz 5g Methocel F50

5.3oz 150g Water, cold
Using a vitaprep, shear the methocel into the cold water on high speed for 30 seconds. Allow to hydrate for several
hours and up to one day in the refrigerator.
5.5oz 155g Methocel Mix

2.6oz 75g Sugar
2.8oz 80g Milk, hot
Whip the methocel mix and 45g of sugar on high speed until full volume. Emulsify the milk into the melted chocolate and
set aside. Whip the egg whites on medium speed and add the 30g of sugar when they begin to froth. Whip to soft peaks.
Fold the meringue into the chocolate mixture and then fold the methocel into this. Spread onto a lightly greased acetate
and place in dehydrator on bottom; dehydrate overnight until crunchy.
20
Peanut Butter Ganache
44.1oz 1250g Peanut Butter

4.4oz 125g Des Alpes Pearl Pure Cocoa Butter (500028)
3.5oz 100g Arte Piatto Feuilletine (515001)
Mix peanut butter on low speed until smooth. Melt chocolate and cocoa butter together. Add chocolate to the peanut
butter and mix thoroughly. Chill mixture while whipping with whisk attachment. Fold in the feulletine. Pour mixture onto a
Silkmat (591030). Allow to crystallize in refrigerator.
21
Peanut Butter Powder
9.9oz 280g Peanut Butter

2.8oz 80g Texturas Malto (622024)
0.04oz 1g Salt
Combine all ingredients in a robot coupe and blend until powder forms. Be careful not to over blend to the point where
the powder becomes a solid mass.
22
Peanut Praline
14.1oz 400g Sugar

8.1oz 230g Water
17.6oz 500g Peanuts
Combine sugar and water and cook to 236°F/113°C. Add peanuts and cook while stirring to crystallization. Lower heat,
melt the crystallized sugar, and caramelize until light golden in color.
23
Pretzel Crunch
10.6oz 300g Pretzels, crushed

0.2oz 7g Salt
0.4oz 10g Sugar
1.8oz 50g Butter
1.1oz 30g Egg White
In the bowl of a mixer fitted with the paddle, combine all dry ingredients with the butter and egg whites on low speed.
Bake this mixture on low fan at 300°F/149°C for approximately ten minutes until crispy. Remove from pan and combine
with melted chocolate. Spread out in a lined sheet pan and chill.
24
Tiramisu
25
Coffee Sponge Cake
1.8oz 50g Coffee, Freshly Ground

9.5oz 270g Water, Hot (195˚F)
6ea 6ea Eggs
12.3oz 350g Sugar
0.03oz 1g Salt
6.2oz 175g Cake Flour, Sifted
7.1ea 200g All Purpose Flour, Sifted
0.4oz 12g Baking Powder
4.4oz 125g Butter, Melted
7.9oz 225g Pastry Ideale Glucose (505092), warmed
Brew a batch of coffee with the ground coffee and hot water. Allow to steep for five minutes and pour through a chinois.
Reserve 200g for the following recipe.
Whip eggs, sugar and salt to full volume. While mixing on slow speed, slowly pour in 200g of coffee followed by the
butter and glucose. Fold in cake flour, AP flour and baking powder using a wire whisk. Bake at 330˚F/166°C, low fan, in
2 Silikomart Silkmat (591030)-lined or greased parchment-lined half sheet pans.
26
Espresso Syrup
8.8oz 250g Sugar

8.8oz 250g Water
6.2oz 175g Corn Syrup
8.8oz 250g Coffee, French Press
8.8oz 250g Espresso
4.4oz 125g Benedictine
1.8oz 50g Goslings Rum
Bring sugar and water to a boil and remove from heat. Add corn syrup, followed by remaining ingredients.
Cool in refrigerator.
27
Espresso and Chicory Glass
7.9oz 225g Espresso

0.2oz 5.5g Texturas Agar (622009)
3.5oz 100g Sugar
2.3oz 65g Pastry Ideale Glucose (50592)
1.8oz 50g M100 Corn Maltodextrin
TT TT Chicory
In a medium pot, combine the espresso and agar and blend using a hand blender. Blend continuously, adding the sugar,
glucose and M100, followed by the chicory. Bring the mixture to a boil then strain through a chinois into a shallow
container. Refrigerate until fully chilled and set. Blend the gel in a previously chilled vitaprep until the mixture is a smooth
puree. Spread the gel in a thin sheet on lightly greased acetate and dehydrate for 24 hours. Store with Ingenios
Silicasec (622035) in a sealed container.
28
Mascarpone Mousse
16oz 455g Sugar

15.2oz 430g Egg yolks
52.9oz 1.5K Mascarpone, Room Temperature
32.3ea 915g Heavy Cream, Whipped to Soft Peak
6.25ea 6.25ea Pastry Ideale Sheet Gelatin Gold (018040), Bloomed
Wet sugar to the consistency of wet sand and begin to cook. Meanwhile, whip yolks on high speed. Once the sugar has
reached 237˚F/114°C, put the mixer on low and slowly add the sugar mixture, then immediately add the bloomed
gelatin. Continue whipping to full volume. While the mixture is still slightly warm (100˚F/38°C) and with the mixer on low
speed add the mascarpone in small additions. If the mascarpone is too warm or if the yolks are whipped too long, it is
possible for the mixture to break. When the mascarpone is fully incorporated, remove the mixture from the mixer and
gently fold in the whipped cream. Gently distribute the mousse immediately into small containers (2qt or smaller,
otherwise deflation of the mousse is likely to occur.) Allow the mousse to set in the refrigerator for at least four hours
prior to use.
29
Espresso Curd
7.1oz 200g Fresh Espresso, Hot

11.5oz 325g Sugar
13.9oz 395g Eggs
3ea 3ea Pastry Ideale Sheet Gelatin Gold (018040), Bloomed
10.1oz 285g Butter, Room Temperature
Using a hand blender, combine the espresso, sugar and eggs. Place the mixture in a heavy bottomed pot over medium
heat and blend continuously. When the curd begins to thicken, add bloomed gelatin and blend. Pour the mixture through
a chinois, add the butter and blend till emulsified. Chill to cool.
30
White Chocolate Flocage
17.6oz 500g Des Alpes Opal White Couverture Coins (500006)

7.1oz 200g Des Alpes Pearl Pure Cocoa Butter (500046)
3.5oz 100g White Chocolate Colorant
Melt white chocolate gently, ad cocoa butter and continue to melt, add colorant. Pour chocolate mixture through a
chinois prior to spraying.
31
Panna Cotta with Huckleberries
and Micro Cake
32
Cream Panna Cotta
21.2oz 600g Cream

19.4oz 550g Milk
6.2oz 175g Sugar
4.5ea 4.5ea Pastry Ideale Gelatin Sheet Gold (018040), Bloomed
Whip cream to soft peak. At the same time, bring 200g of the milk and all of the sugar to a scald. Add the bloomed
gelatin to the milk and dissolve. Strain the mixture into the remaining cold milk. While still mixing the cream on low
speed, pour the milk mixture in a slow stead stream into the cream. Pour into bowls and let set.
Huckleberry Fluid Gel

33
0.2oz 5.5g Texturas Agar (622009)

17.6oz 500g Huckleberry Juice
6.2oz 175g Granulated Sugar
0.03oz 1g Salt
0.1oz 4g Pastry Ideale Citric Acid Powder (204220)
Using a hand blender or a whisk, dissolve the agar into the huckleberry juice. Combine the sugar and salt and blend into
the juice. In a heavy bottom saucepan bring the juice to a full boil while stirring constantly, then blend in the citric acid.
Pour into a container and allow the juice to set in the refrigerator. When fully cool, puree the set juice in a Vitaprep until a
smooth consistency is achieved.
Buttermilk Sponge Cake

34
12.7oz 360g Buttermilk
4ea 4ea Eggs
14.1oz 400g Sugar
3.5oz 100g Pastry Ideale Inverted Sugar (505093)
7.9ea 225g Butter, Melted and Hot
15oz 425g Cake Flour
1tsp 1tsp Salt
1ea 1ea Frutta Prima Original Tahitian Vanilla Beans (596102), Scraped
Place all of the ingredients in a blender and blend for about 20 seconds until all is homogenized. Strain the mixture
through a chinois.
Fill a siphon half-way with the mix and charge with five No.2 cartridges. Shake vigorously.
S’mores
35
Oat Graham Dough
36
16oz 454g Butter, Room Temperature

10oz 284g Dark Brown Sugar
2ea 2ea Eggs
12oz 340g Rolled Oats
10oz 284g AP Flour
0.2oz 5.5g Baking Soda
0.05oz 1.5g Baking powder
0.09oz 2.5g Salt
Lightly cream the butter and sugar. Add the eggs then oats, scraping down the bowl. Add the remainder of the dry
ingredients. Chill the dough before rolling. Roll the dough out on parchment paper, flipping as necessary in order to
prevent the dough from sticking. Bake at 325˚F/163°C with a low fan until golden brown.
S’mores Ganache
37
28.2oz 800g Des Alpes Garnet 63% Couverture Coins (500009)
7.9oz 225g Butter
19.4oz 550g Milk
3.5oz 100g Pastry Ideale Inverted Sugar (505093)
Bring milk and inverted sugar to a boil. Pour over coins and whisk together to create emulsion. Whisk in butter. Spread
over baked oat graham dough and place in freezer to set.
Flavored Marshmallow
Flavored Egg Whites

5.3oz 150g Desired Base Liquid
38
0.9oz 25g Egg White Powder
Shear the egg white powder with the 150g of desired liquid.
Marshmallow
17.6oz 500g Sugar
7.1oz 200g Water
3.5oz 100g Glucose Syrup
0.9oz 25g Gelatin Sheets
6.2oz 175g Flavored Egg Whites
In a 5qt mixer fit the whip and add the egg whites. Bring the sugar, glucose and water to 236°F/113°C and add to the
whipping egg whites. Melt the bloomed gelatin and add to the whipping egg whites. When full volume is reached and the
mixture is slightly warm, pour and spread over frozen ganache layer on s’more.
Passion Fruit Chicharones
39
40
Chicharones
3.5oz 100g Tapioca Starch

2.8oz 80g Caramanfruit Passion Fruit Puree (583121)
As needed As needed Peanut Oil
Whisk together the starch and the puree in a pot and bring to a boil. Take a large cryovac bag and cut one
long side and the short side so that it opens like a book. Spray the bag with vegelene and wipe off the excess
oil. Pour some of the puree mixture down the middle and spread the mixture by picking up the bag (you can’t
spread with an offset, as the mixture thickens with pressure). Close up the bag and use a rolling pin to spread
out the mixture as best as possible, it should be about 1mm thick. Place on sheet pan and place in an oven
with full steam at 212°F/100°C for about 30 minutes, or until it becomes translucent. Once it has become
translucent, peel the top of the bag off and place in dehydrator for 3-4 hours. Heat oil up to 338°F/170°C.
Break off pieces of the dehydrated puree and fry in hot oil. Place on paper towel to drain.
41
Honey & Lavender Pâte de Fruit
42
Honey & Lavender Pâte de Fruit
31.7oz 900g Sugar

21.2oz 600g Water,
½ea ½ea Frutta Prima Original Tahitian Vanilla Bean (596102), Scraoed
14.1oz 400g Acacia Honey (or similar light honey)
.4oz 10g Dried Lavender
.8oz 22g Low Methoxyl Pectin
.1oz 4g Pastry Ideale Citric Acid Powder (204220)
Blend sugar, water and the scraped vanilla bean together in a pot. Bring to a boil. Melt the honey slightly in
the microwave and whisk in to the sugar mixture. Bring to a boil, remove from heat, and infuse with dried
lavender for 10-20 minutes. Strain out the lavender and bring mixture back up to a boil while continuously
mixing. Add in the pectin and return to a boil, continue to boil for 1 minute. Removed from heat and add citric
acid. Pour in to sheet pan, frame or mold and place in refrigerator to set.
43
Passion Fruit Caviar
44
Passion Fruit Caviar
As needed As needed Canola Oil

1.8oz 50g Sugar
3.5oz 100g Water
5.3oz 150g Caramanfruit Passion Fruit Puree (583121 (Or other puree)
.08g 2.5g Texturas Agar(622009)
Pour canola oil in a deep container and place in freezer, keep it there until ready to use. Bring sugar, water and puree to
a boil. Shear in agar and return to boil. Remove oil from freezer and, using a syringe, drop the agar mixture in to the cold
oil and allow to set for a few seconds. Use a slotted spoon to remove them from the oil and wash them off in water.
45

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Bitters Gel

American Metric Ingredients

17.7oz 500g Milk

As Needed As Needed 1:1 Simple Syrup

3.5oz 100g Des Alpes Topaz Milk Couverture Coins (500008)

Old Fashioned Custard

31.6oz 895g Cream

Orange Bitters Foam

Salted Orange Toffee

Combine bourbon and both bitters and combine.

34.4oz 975g Milk

30oz 850g Cream

5.3oz 150g Cream

15.8oz 450g N.U.T Premium Pistachios (532001)

16.9oz 480g Red Beets

6.3oz 180g Light Brown Sugar

4.6oz 130g Sugar

14.1oz 400g Milk

0.17oz 5g Methocel F50

5.5oz 155g Methocel Mix

44.1oz 1250g Peanut Butter

9.9oz 280g Peanut Butter

14.1oz 400g Sugar

10.6oz 300g Pretzels, crushed

1.8oz 50g Coffee, Freshly Ground

8.8oz 250g Sugar

7.9oz 225g Espresso

16oz 455g Sugar

7.1oz 200g Fresh Espresso, Hot

17.6oz 500g Des Alpes Opal White Couverture Coins (500006)

21.2oz 600g Cream

Huckleberry Fluid Gel

0.2oz 5.5g Texturas Agar (622009)

Buttermilk Sponge Cake

16oz 454g Butter, Room Temperature

Flavored Egg Whites

Passion Fruit Chicharones

American Metric Ingredients

3.5oz 100g Tapioca Starch

31.7oz 900g Sugar

As needed As needed Canola Oil

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