Issue 8 Volume 1 December 4 1999
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Book Reviews
For the chocoholic who likes to read (or drool on the pictures), here are our recommendations for the holidays. Visit our bookstore here. Dessert Review & Recipe: Roy's Melting Chocolate Soufflé You know that restaurant scene in "When Harry Met Sally?" Well that's what Roy's Melting Chocolate Soufflé made me think of when I took my first bite. Its a nice size individual chocolate soufflé, and if you've never had chocolate soufflé before, you're in for a treat anyways. But inside this one is a warm and steamy center of liquid dark chocolate, that melts all over the souffle and down my throat. This goes well beyond dessert squarely into another realm: ecstasy. This and other pacific rim foods are available at Roy's Restaurants in several locations including where I tried it at Roys Waikoloan on the Big Island. The recipe for the Melting Chocolate Soufflé is reprinted here with permission from Roy's, also available through their book "Roy's Feasts from Hawaii" - recommended. Other restaurant locations include Honolulu, Maui, Kauai, Seattle, Pebble Beach, Newport Beach, Scottsdale, New York City, Bonita Springs FL, Japan and Guam. Visit their website at www.roysrestaurant.com Roy's Chocolate Soufflé This recipe is best when started the day before so the chocolate mixture can rest overnight in the refrigerator. If you prefer, you can bake the whole recipe in a small casserole dish and serve it at the table, or make the individual souffles in ramekins. We make our individual chocolate souffles in metal rings that are available from J.B. Prince Co. in New York (212-302-8611). 6 tablespoons unsalted butter 4 ounces semi-sweet chocolate 1/4 cup sugar 1 3/4 tablespoons cornstarch 2 eggs plus 2 egg yolks In a saucepan over low heat, melt the butter and chocolate together. Set aside. In a mixing bowl, combine the sugar and cornstarch. In a separate bowl, whisk the eggs and yolks together. Add the melted butter-chocolate mixture to the sugar mixture and combine thoroughly with a wire wisk. Stir in the eggs and whisk just until lsmooth. Place in the refrigerator overnight. Preheat the oven to 400 degrees. Line 4 metal rings (about 2 3/4 inches across and 2 inches high) with greased parchment paper. (Alternatively, use 6 smaller molds.) Line a baking sheet with parchment paper and set the molds on the sheet. Scoop the mixture into the molds so they are two-thirds full, and make sure the moldds are not leaking. Bake on the top oven rack for 20 minutes. Remove the baking sheet from the oven, and, while holding each mold with tongs, slide a metal spatula underneath, carefully lift, and transfer to a serving plate. Gently lift off the mold and remove the parchment paper. Serve immediately. 
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More Chocolatiers Offer Discounts Use our Chocolate Locator to find the chocolate you've been craving.
These chocolatiers have recently offered some great discounts on chocolate to our Chocoholic Club members. Get the details from our Chocolate Locator:
What's Your CIQ?
by Tish Boyle & Timothy Moriarty |
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| CIQ ANSWERS: 1:c, 2:c, 3:b, 4:b, 5:a, 6:b, 7:c, 8:e, 9:e, 10:d | |||
Incredible photos and luscious chocolate desserts from people who really know their chocolate. The authors bring together tremendous knowledge and obsession for chocolate in a collection of 54 mouthwatering recipes for stunning chocolate desserts. There's a chapter each for white chocolate, milk chocolate and dark chocolate desserts. We're dark chocolate snobs, but the chapter on white chocolate desserts is about to change all that -- just looking at the photos was all it took. "Death by Chocolate", a sundae with dark chocolate ice cream, white chocolate-coffee- hazelnut whipped cream and fudge sauce, is so extravagant you will be convinced you've sighed and gone to heaven.