Plated Dessert Components

Chocolate

Mousses

Soufflé

Chef Michael Scott
Lead Chef Instructor AESCA
Boulder

Sauces
Mousse
Chocolate based

• Sabayon
• Eggs
• Butter

Others
• Fruit or nut purees
• Gelatin

The Foam
• Whipped egg whites
•...
Sacrificing: adding small amount of foam to base in order
to lighten it so the remainder of the foam, retains more air.
Fo...
Fruit puree (Coulis)
• Thickened by reduction, sugar or slurry
• Slurry can create a skin or lumpy sauces
Cream sauces
• C...
Base
• Chocolate
• Custard
• Béchamel
Whipped egg whites are folded into base
Baking vessel
• Must have straight sides
• B...
What is Chocolate

• Cacao seeds are separated from the pods and fermented in the sun
to mellow the bitter flavors
• Seeds...
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Working With Chocolate

• Chocolate will burn and become grainy if heated over 120 ̊F
• Small amounts of water will cause ...
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41 mousse souffle sauce

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41 mousse souffle sauce

  1. 1. Plated Dessert Components Chocolate Mousses Soufflé Chef Michael Scott Lead Chef Instructor AESCA Boulder Sauces
  2. 2. Mousse Chocolate based • Sabayon • Eggs • Butter Others • Fruit or nut purees • Gelatin The Foam • Whipped egg whites • Whipped cream • Whipped egg whites and cream Chef Michael Scott Lead Chef Instructor AESCA Boulder • Melted chocolate or ganache • Melted chocolate with additional ingredients for a richer base
  3. 3. Sacrificing: adding small amount of foam to base in order to lighten it so the remainder of the foam, retains more air. Folding: incorporating the foam using an up and down motion not stirring. The Set: once the mousse is complete it must be placed into a mold or serving vessel to set, once set do not mix. Never portion or pipe a mousse once it is set or it will deflate. Adding flavors: Flavors can be added in many ways from infusing into cream/milk, adding liquor to whipped cream, adding flavor to ganache base. Chef Michael Scott Lead Chef Instructor AESCA Boulder Important Mousse Tips
  4. 4. Fruit puree (Coulis) • Thickened by reduction, sugar or slurry • Slurry can create a skin or lumpy sauces Cream sauces • Crème Anglaise • Flavored Anglaise Chocolate • Thinned ganache • Sugar syrups with cocoa Caramel sauce • Caramelized sugar with heavy cream Chef Michael Scott Lead Chef Instructor AESCA Boulder Sauces
  5. 5. Base • Chocolate • Custard • Béchamel Whipped egg whites are folded into base Baking vessel • Must have straight sides • Buttered and dusted • Sweet = sugar, coconut, cookie/cake crumbs or nuts • Savory = grated cheese, nuts Frozen Soufflé: not a true soufflé but a mousse or cream set with gelatin in a mold so it resembles a risen soufflé Chef Michael Scott Lead Chef Instructor AESCA Boulder Soufflé
  6. 6. What is Chocolate • Cacao seeds are separated from the pods and fermented in the sun to mellow the bitter flavors • Seeds are dried, husked and the cocoa been or Nib is processed into chocolate or cocoa powder • Cocoa Solids refers to cocoa powder and cocoa butter together • Processed chocolate refers to cocoa solids with additives i.e. milk, sugar, lecithin, preservatives, flavorings, stabelizers Labeling: % cocoa solids • Dark, milk, unsweetened, bittersweet, semi sweet • White chocolate is not considered true chocolate as it contains no cocoa powder Chef Michael Scott Lead Chef Instructor AESCA Boulder The cacao tree is native to South America and was used to make a bitter hot beverage mixed with chili and spices by the Aztecs • Theobroma: food of the Gods
  7. 7. Chef Michael Scott Lead Chef Instructor AESCA Boulder
  8. 8. Working With Chocolate • Chocolate will burn and become grainy if heated over 120 ̊F • Small amounts of water will cause chocolate to seize up • Temperature abuse will cause chocolate to bloom • Bloom: sugars and fats separate from set chocolate • Compromises quality of finished product The Perfect Tempered Chocolate (3 S’s) • Snap • Shine • Silky mouth feel Chef Michael Scott Lead Chef Instructor AESCA Boulder Tempering: the process of melting chocolate and establishing the perfect crystal formation. • Helpful tips when working with chocolate
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