CHOCOLATE CHOCOLATE CHOCOLATE

NOW THAT I HAVE YOUR ATTENTION.

HERE IS A PRODUCT LIKE NO OTHER

IT HAS SO MANY APPLICATIONS WE HAVE JUST BEGUN TO REALIZE

THE MAGNITUDE OF ITS VERSATILITY.





Marshmallow Slider

Ingredients

½ cup Monarch® corn starch
3 cups Chef’s Line™ chocolate melting cake batter
2 tablespoons Monarch chopped almonds
2 large marshmallows
1 ½ sliced banana
¹/₃ cup Monarch sugar
Optimax® pan spray
1 cup strawberries, pureed
2 mangos
2 tablespoons agave honey
4 Cross Valley Farms® mint leaves,
2 sheets Monogram® parchment paper

Preparation

Preheat oven to 350º. In a mixer, blend corn starch and melting chocolate batter. Transfer cake batter into piping bag, pipe out chocolate disks onto a sheet pan lined with parchment paper. Sprinkle half of the disk with chopped almonds. Bake for 7 to 10 minutes. Slice each marshmallow into 3 disks. On a sheet pan lined with parchment paper, bake in oven until golden brown. Toss banana slices with half of the sugar. Coat a medium sauté pan with pan spray, lightly caramelize banana slices. Puree strawberries. Cut mangos into batonnet, toss with remaining sugar and caramelize in sauté pan. Remove from pan and toss mango with agave honey.
To assemble a slider, top cake batter “buns” with 3 baked marshmallow disks, 3 banana slices and 2 mint leaves, then top with an almond bun. Stack mango batonnet like French fries and drizzle with strawberry puree.