My BBQ weekend and Chocolate Marquise Recipe

30 May 2011 2 Comments

by alunanaartjie in Daring baker Tags: chocolate Marquies recipe

What a busy weekend I had….

Feeding 1200 people at a BBQ!!!

Friday started with peeling 180kg of potatoes to make 1200 potato salads,

We made 1500 chocolate chip cookies.

And during the week we made 1200 burger patties chicken and beef.

The baker through the night made 1200 burger rolls. And the barman made homemade lemonade.

12 hours straight to wake up the next morning at 5; 30am to begin the marathon of a day.

Being the only female amongst my staff is not an easy task and add to that the only person who can organize a line of production it came to me early in the day that I was going to have to take force and be the only voice that they heard.

A comment the next day from my one member of staff “ Kerry you are not a female you bossed 10 men around yesterday and got things done”….. I didn’t know if I should laugh at that comment or feel sad that that’s what he thought…..

The sad part about the weekend we were so busy we had no time to take any photos so no evidence of what we were doing. 1200 lunch boxes packed with a serviette, a straw, a fork, a cookie and a potato salad. 1200 rolls mayonnaise, gherkin and tomato.

1200 lemonades ready to go, and 3 stations set up with grills, and grillers bringing the BBQ feel all around.

And then it began 12pm on the dot ……………………………………………………………………………… people everywhere, and they were hungry. 2 hours past and everyone had eaten and everyone was happy and satisfied. And I was dead…

What a successful function.

But through it all I forgot to post the chocolate Marquise recipe so here it is.

 

Chocolate Marquise

Servings: 9 2.5″x2.5″ (6⅓cm x 6⅓cm) cubes

Ingredients

6 large egg yolks at room temperature

2 large eggs

1/3 cup (75 grams/ 2⅔ oz) sugar

2 tablespoons + 2 teaspoons (1⅓ fluid oz/ 40 ml.) water

Chocolate Base, barely warm (recipe follows)

1 cup (8 fluid oz./ 250 ml.) heavy cream

1 cup Dutch process cocoa powder (for rolling) (Note: We used extra brut, like Hershey’s Special Dark. Make sure it’s a Dutch processed cocoa, not a natural cocoa powder.)

Torched meringue (recipe follows)

Spiced almonds (recipe follows)

Cacao nibs (optional)

Chocolate Base

Servings: n/a – this is an ingredient for the chocolate marquise, not meant to be used separately

Ingredients

6 oz (170 grams/ ¾ cups) bittersweet chocolate (about 70% cocoa)

¾ cups (180 ml/6 fluid oz.) heavy cream

1/4 teaspoon salt

1/8 teaspoon cayenne

1/8 cup (30 ml/ 1 fluid oz.) tequila

1/8 cup (30 ml/ 1 fluid oz.) light corn syrup

1/2 teaspoon vanilla

1/8 cup (2 tablespoons/less than 1/2 ounce) cocoa powder (we used extra brut, like Hershey’s Special Dark, but any Dutch-processed cocoa would be fine. Do not substitute natural cocoa powder.)

1/16 teaspoon freshly ground black pepper

1/2 oz unsalted butter (1 tablespoon/15 grams), softened

Torched Meringue

Servings: Makes about 2 – 2½ cups of meringue. If you aren’t planning on serving *all* of the marquise at once, you might want to scale this recipe back a bit.

Ingredients

6 large egg whites

¾ cup + 2 tablespoons (210 ml) (7 oz or 200 gms) sugar

Splash of apple cider vinegar

1/4 teaspoon vanilla

Tequila Caramel

Servings: Makes about 1/2 cup of caramel

Ingredients

1/2 cup (120 ml/4 fluid oz) (4 oz/115 gm) sugar

1/4 cup (2 fluid oz./60 ml) water

1/2 cup (4 fluid oz./120 ml) heavy cream

1/2 teaspoon salt

1 tablespoon tequila