Salvador Dali's painting The Persistence of Memory (1931) ranks as one of the most famous paintings of the 20th century. A surrealist, Dali referred to his works as "hand-painted dream photographs," and claimed that his imagery often came directly from his own dreams. Dream of this piece of art in chocolate and you will see the "Chocolate Dali" ganache torte, a signature dessert for the Marquesa.
The Marquesa pastry department of Chef David Blom and his team of twenty-five professionals can create anything from chocolate western towns and sugar sculptures to edible photographs that will amaze and tantalize your tastebuds including the famous, "Chocolate Dali" ganache torte.
For reservations and information, contact 480.585.4848 or visit online at www.fairmont.com.
3-1/2 lbs. couverture chocolate chips
1 qt. heavy whipping cream
In a small saucepan, scald heavy cream. Pour cream over chocolate chips and slowly whisk until all chocolate is melted. Store at room temperature overnight.
1/2 c. Caramel sauce
4 oz. melted gianduja couverture (hazelnut chocolate)
1/2 c. slightly warm milk
Splash Vanilla extract
In small bowl, add warmed milk with gianduja and whisk until smooth. Add remaining ingredients and whisk. Chill until ready to use.
Chocolate Biscuit Cake
1/2 c. egg yolks 1-1/2 oz. cake flour
1/2 c. granulated sugar 1/2 oz. cornstarch
1/2 c. egg whites 1 T. cocoa powder
In a mixer, whip the egg yolks and sugar until light and ribbony (10-15 minutes). On second speed, add egg whites. In a separate bowl, mix all dry ingredients together. Add dry ingredients to egg mixture on slow to prevent the loss of volume. Spread batter onto a lightly greased and floured try and bake. Bake at 375 º F for 8 to 10 minutes. Freeze until ready to use.
Small mixer with whisk attachment Small spoon
Rubber spatula chef knife
Pastry bag cutting board
#3 Round tip tray
Flexipan mold of 24 individual pyramids glazing rack
Separate ganache into two bowls setting one aside. Lightly whip the remaining bowl for 30 seconds to incorporate air. This will begin to thicken and lighten in color. With rubber spatula, fill a pastry bag with a #3 round tip half full.
Place flexipan pyramid molds on a tray. Using ganache filled pastry bag, starting at the bottom of the mold, pipe in layers all the way up to outside edge of the mold leaving the center hollow. Fill in any visible holes. This will prevent nutella from leaking out of the sides. Place ganache in refrigerator for 10 minutes to solidify.
When ganache is set, with a small spoon, fill the centers of the pyramids full with nutella filling. Donot overfill. Freeze for 4 hours or until center is firm.
Unmold chocolate biscuit from tray. Cut biscuit to fit the top of the pyramid mold. Approximately 2" H x 2" W. Set aside.
When nutella filling is firm, take the ganache filled pastry bag or small spoon and completely cover nutella filling with ganache to seal the filling into the center of the pyramid. Place a chocolate biscuit square on top of the fresh ganache pressing lightly. Freeze pyramid while preparing glazing ganache.
Heat remaining ganache until smooth. Be careful not to overheat. Unmold pyramids from flexipan and place on wire rack cake side own. With a small cup, pour warmed ganache over pyramids until completely coated. Remove from rack and place on sprayed tray to prevent sticking. Refrigerate. Serves 8.