Chocolate Marquise - Diabolique!
At long last, it’s finally time to spring our big dessert surprise on our Daring (and Darling) Bakers! May is just about time for fresh fruits and ice creams, but before we embrace summertime completely, we wanted to bring you an absolutely over-the-top chocolate dessert – just in time for summer (and any other chocoholic celebrations).
Emma of CookCraftGrow and I, Jenny of Purple House Dirt, met while in pastry school nearly a decade ago, and ever since we’ve been baking together whenever we have a chance. Many years ago we worked side-by-side at a local restaurant where we learned this dessert, a chocolate marquise, and because it was unlike anything we’d learned in school, we kept it in our repertoires for truly special occasions. When we learned we’d be hosting a Daring Bakers challenge, we knew this was the dessert to share with all the other bakers willing to take it on.
Why is this dessert so special? Well, for starters, it’s rare for us to meet anyone who’s even heard of a marquise, much less tasted one. Nobody makes this dessert anymore. I found a recipe for it in a professional pastry curriculum, but I’ve almost never seen it in mainstream cookbooks, and rarely is it written about online (although there seem to be plenty of photographs). We’d better share it if we want to keep it alive.
It’s also a fairly involved dessert, if you make all of the components. Imagine a cube of spicy and creamy chocolate resting on a tuft of something that tastes like burnt marshmallow cream, drizzled with tequila caramel, spicy nuts, and some cacao nibs. Yum. But take away all of those accoutrements, and you have a lot of technique in these recipes, things you may not get to do every day. When was the last time you worked with a frozen mousse? Boiled meringue? A blowtorch?
The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.
This dessert has many, many components. The complete recipe is posted on the Daring Bakers site, and is available in halved and quartered amounts, as well as in a vegan version.