Chocolate+Caramel
Ever since starting my current job, I’ve been thinking a lot about classic desserts. Obviously there are reasons why they never go out of fashion and why they are so often repeated ad nauseum on many menus around town. Having spent quite a few years working in establishments that strive to provide an experience beyond what is typically expected or what is considered familiar (and that really only feed 5% of the restaurant-going population), it seems I’ve forgotten that most of the people who eat out, seek what they know and what is comforting. Apple pie and lemon tarts are familiar; sticky date pudding is comforting, chocolate fondant is indulgent and creme brulee is just one of those things people always order because they don’t make it at home. So while my first menu change was considered a success by some, it turns out that management didn’t completely share that opinion. Some of the dishes were apparently a little bit strange and too unusual, which came as a complete surprise to me.
Alice Waters said recently that we’ve gotten into the habit of viewing food as entertainment, and instead of needing it to function as an amusement, we should be focusing on making it gratifying, satisfying and delicious.
From the point of view of someone who cooks for a living and bakes at home for pure enjoyment, I think it is possible to achieve both. Dishes can be elevated yet sound and taste familiar. With that in mind, I’m working towards a new menu change and it’ll be interesting to see what people make of it this time. The custard will still hug your spoon, a rubble of soft caramelised apples is offset by crunchy crumble, and the chocolate cake doesn’t look like one but if you were at home, you’d be eating it in your pyjamas.
And since what I do at work always influences the things I bake at home (and vice versa), I’ve been spending a lot of time baking with the classic combination of chocolate and caramel. The Millionaire’s Shortbread (a very fancy and incredibly tasty version of the Twix chocolate bar) comes from William Curley’s Couture Chocolate.
The Pastel Imposible, also known as Chocoflan or Impossible Flan comes from Fany Gerson’s My Sweet Mexico. A custard mixture is layered on top of chocolate cake mix and during the baking process, the dessert does the seemingly impossible by switching sides so the cake rises to the top and the custard sets below. To make this (how could you possibly not want to!) I recommend using David Lebovitz’s adaptation of Fany Gerson’s recipe.
(Also in other news, I am going on a one week holiday to Hong Kong very soon. It’ll be my first trip there and at the moment there hasn’t been much time to organise anything, so I would LOVE some recommendations!)
Barbara said,
April 16, 2012 @ 4:29 pm
I always try to choose something I don’t make at home. Enjoy Hong Kong.
Reemski said,
April 16, 2012 @ 6:12 pm
That Millionaire’s shortbread looks insane! I LOVE Twix bars…
Rosa said,
April 16, 2012 @ 7:13 pm
I’ve read so much about this speciality (pastel impossible), but have never made or tasted it… I bet is is delicious!
Cheers,
Rosa
Caitlin said,
April 16, 2012 @ 9:33 pm
When I started bringing in baked goods to work, I had to be okay with the fact that they would never be as excited by the really interesting, complicated things. Their favorite would always be chocolate cake, chocolate chip cookies, or something like that. Oh well…
Arwen from Hoglet K said,
April 17, 2012 @ 8:36 am
Familiar but a little different sounds like a great dessert. And it is true that you want to order things that are too fiddly to bother with at home.
Spencer said,
April 17, 2012 @ 11:10 am
Looks delicious! Although I would personally have put a bigger piece on my plate! (lol!).
kerri said,
April 17, 2012 @ 7:56 pm
Hello! I moved to HK a year ago and can definitely give you some recommendations! Email me with what you’re looking for so I can give you a list 🙂
Love your blog – it inspires and challenges me to ramp up my baking skills 🙂
Amanda said,
April 17, 2012 @ 10:44 pm
Ooooooooh, the husband would be so ecstatic at the sight of that millionaire’s shortbread! I might try to have to make a pale comparison.
Helene said,
April 18, 2012 @ 10:32 am
I am always drooling when I look at your pictures.
Edwina said,
April 18, 2012 @ 2:35 pm
Love the simplicity of your photographs…my style. We visited Hong Kong last year. It’s a great place for people who love food. I did a post on it which might give you some ideas of what to expect and what you could do. have fun…
http://mymezzaluna.com/2011/09/27/exploring-hong-kong-with-kids/
InTolerantChef said,
April 20, 2012 @ 8:53 am
I think the familiar with a twist shoud be a hit, it stops things becoming boring. Maybe not everyone wants to eat Heston style every night, but not everyone wants plain Sara Lee either! Your desserts look fabulous 🙂