Makes 120 pieces

24 ounces White Chocolate, chopped into small pieces
12 ounces Heavy Cream
2 pieces Lemongrass, crushed and minced
2 Tablespoons Ginger, peeled and minced
60 pieces Kaffir Lime Leaf, minced
120 pieces Milk Chocolate Shells
Milk Chocolate, tempered and melted

1. Place the white chocolate in a medium metal bowl. Bring the cream to a boil in a small pot with the lemongrass, ginger, and kaffir lime leaf. Remove the cream from the heat and allow it to steep, covered, for 20 minutes.
2. Place the cream back on the burner and bring to a boil once more. Strain the cream through a fine mesh sieve over the white chocolate pieces. Allow the cream to sit for a minute before stirring. Mix the ganache well until all of the chocolate pieces have melted.
3. Spoon the ganache into each shell and allow to set. Finish the chocolates by topping off with the remaining milk chocolate and scraping the molds to form an even bottom. Allow the chocolates to set and release from the mold.

Milk Chocolate and Szechuan Peppercorn Ganache

Makes 120 pieces

24 ounces Milk Chocolate
12 ounces Heavy Cream
6 Tablespoons Szechuan Peppercorns
120 pieces Dark Chocolate Shells
Dark Chocolate, tempered and melted

1. Place the milk chocolate in a medium metal bowl. Toast the Szechuan peppercorns in a small dry pan over medium heat until fragrant, being careful not to burn them. Bring the cream to a boil in a small pot with the peppercorns. Remove the cream from the heat and allow it to steep, covered, for 20 minutes.
2. Place the cream back on the burner and bring to a boil once more. Strain the cream through a fine mesh sieve over the milk chocolate pieces. Allow the cream to sit for a minute before stirring. Mix the ganache well until all of the chocolate pieces have melted.
3. Spoon the ganache into each shell and allow to set. Finish the chocolates by topping off with the remaining dark chocolate and scraping the molds to form an even bottom. Allow the chocolates to set and release from the mold.

Dark Chocolate and Gorgonzola Ganache

Makes 120 pieces

24 ounces Dark Chocolate
16 ounces Heavy Cream
12 ounces Blue Cheese (Gorgonzola)
4 ounces Ruby Port Wine
120 pieces White Chocolate Shells
White Chocolate, tempered and melted

4. Place the dark chocolate in a medium metal bowl. Bring the cream to a boil in a small pot with the peppercorns. Remove the cream from the heat and Stir in the blue cheese and the port wine. Allow the cream to steep for 10 minutes.
5. Place the cream back on the burner and bring to a boil once more. Strain the cream through a fine mesh sieve over the dark chocolate pieces. Allow the cream to sit for a minute before stirring. Mix the ganache well until all of the chocolate pieces have melted.
6. Spoon the ganache into each shell and allow to set. Finish the chocolates by topping off with the remaining white chocolate and scraping the molds to form an even bottom. Allow the chocolates to set and release from the mold.

Chocolate Consomme
6 liters Water
1 kg Dark Chocolate
60 g Cocoa
650 g Egg Whites
65 g Cacao Nibs
1. In a large pot (allow for at least 2″ of head space, or the mixture will boil over), whisk the water, chocolate and cocoa over low heat.
2. In a separate bowl, whisk the egg whites and cacao nibs till frothy. Temper the whites by pouring a little of the hot chocolate mixture over the egg whites and whisk vigorously. Add the egg white mixture into the pot and heat it so it’s just hot enough to hold your finger in there, and it barely bubbles around the edges.
3. The egg whites will set and bring impurities to the surface. Continue cooking for 2 hours. Strain through a cheese cloth or coffee filter. Then ladle off any remaining fat.

“The Mole”

Makes 8 cups

3 pieces Ancho Chili Peppers
3 pieces Oaxacan Pasilla
6 pieces Plum Tomatoes
3 pieces Jalapeno Peppers
1 cup Raisins
1 piece Large Yellow Onion, thinly sliced
6 cloves Garlic, minced
1 inch piece Ginger, peeled and minced
½ cup Shelled Pumpkin Seeds, toasted
½ cup Whole Almonds, toasted
½ cup Peanuts, toasted
½ cup Dark Chocolate
1 teaspoon Coriander Seeds, toasted
1 teaspoon Cumin Seeds, toasted
1 teaspoon Ground Cinnamon
1 Tablespoon Honey
4 cups Chicken Stock
Juice of 2 Limes
Salt and Black Pepper
Olive Oil

1. Preheat the broiler on high. In a large dry pan, toast the ancho peppers and pasilla chilies over medium heat until fragrant. Remove from the heat and place the toasted chilies in a small bowl. Bring one cup of the chicken stock to a boil. Pour the hot stock over the chilies and allow to reconstitute for 20 minutes.
2. Place the tomatoes and jalapeno peppers on a sheet tray covered in aluminum foil. Place under the broiler a cook until the skin begins to blacken and blister. Turn the tomatoes and peppers once to blister the other side. Remove the tomatoes and peppers from the oven and set aside.
3. Place the raisins in a small nonstick frying pan and cover in a thin layer of olive oil and place over high heat. Gently fry the raisins until they begin to expand. Remove them from the pan and transfer the oil to a large pot.
4. Heat the large pot over high heat and saute the onions, garlic, and ginger for 7 minutes until soft and caramelized. Add the fried raisins, chilies and chili stock, roasted tomatoes and peppers, pumpkin seeds, almonds, peanuts,
chocolate, coriander, cumin, cinnamon, honey, and remaining chicken stock. Bring to a boil and reduce to a simmer. Cook the ingredients uncovered for 1 hour.
5. Blend the mole on high in a blender or food processor until smooth. Season well with salt, pepper, and lime juice to taste. Serve over cooked chicken immediately.