The Great Chocolate Challenge

Top chefs spill the cacao beans on four scrumptious desserts. Now you can make them, too.

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Taverna

Taverna
Pastry Chef Courtney Galarita and Executive Chef Roger Stettler of Taverna.
Taverna chocolate dessert
Flourless chocolate mousse cake. Get the RECIPE on page 5

A little goes a long way with Taverna’s torta di cioccolato, a flourless 65% dark chocolate cake. One slice is generous enough to share with your date, but what’s stopping you from being just a tiny bit greedy and keeping it all for yourself? Just do it! No guilt will come of biting into a chocolate-dense forkful of this luscious cake. Maui Ku’ia Estate Chocolate shines in this dessert. Pastry chef Courtney Galarita takes cake-making to European levels by incorporating an Italian meringue (melted hot sugar whipped into egg whites) in a batter chock-full of butter, eggs, sugar, and vanilla. A very short stint in the oven gives the cake its unique bite.

Paired with a glass of Daou Cabernet with its hint of chocolate, plum, and black fruit, a fortified 10-year-old tawny port, or a woodsy Banyuls from the south of France—your dining experience will be complete. 2000 Village Road, Kapalua, 667-2426.

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