Chocolate and Cheese

Ingredients

Red Wine Truffle Cups    

• 2 cups bittersweet, milk and white chocolate, chopped
• 1 cup heavy cream
• 2 tbsp. butter, room temp
• 1 tbsp. red wine

Crostini

• Italian or French bread
• Olive oil
• S&P TT
  

Tomato Salad

• • Tomatoes, diced
  • Shallot or scallion, diced
  • Garlic clove, smashed
  • Vinegar
  • Olive oil
  • S&P TT
  • Herbs. chopped or torn

• Sriracha, optional
  

Fresh Mozzarella Procedure

• Mozzarella Curd, broken into 4”cubes
• Sea salt
• Water, boiling
• Water, iced
• Ricotta
  

Method

Red Wine Truffle Cups    

1. Combine heavy cream, butter and chocolate in a bowl set over a double boiler.
2. Start stirring constantly, once the mixture starts to come together, then add red wine.
3. Keep mixing to form a ganache that is shiny and lump free, then stop stirring.
4. Wipe bottom of bowl so as not to drip water, and set aside to cool slightly.
5. Carefully spoon ganache into prepared chocolate cups, decorate as desired, and chill until firm.

.

Crostini

1. Slice bread into ¼ inch slices, drizzle with olive oil, sprinkle with S&P.
2. Toast in a warm pan, oil side down, press if necessary.
3. Remove from pan when toasty on one side, set aside on sheet tray.

Tomato Salad

1. Mix in all ingredients, adjust seasoning, set aside.

Fresh Mozzarella Procedure

1. Pour boiling water onto curd, add salt, stir with spoon until curd begins to melt.
2. Put on gloves. Using your hands, pull, stretch and fold curd until it is smooth and shiny, dip hands in ice water if temperature is uncomfortable.
3. Form into a ball, or as desired, do not overwork (it will dry out the Mozzarella), wrap tightly in plastic and place in ice water to stop the melting process briefly.

For Burrata, flatten to a ¼-inch disc instead of forming a ball, fill the center with ricotta, pull edges together and seal like a purse, then wrap with plastic and chill.