Savory Chocolate Napolean
Author: Jacques Torres
1 pound bittersweet chocolate,at least 72%, tempered
1 pound cream cheese, softened
3 tablespoons chopped fresh chives
½ teaspoon hot paprika
½ teaspoon ancho chile powder
Pinch of salt
Pinch of freshly ground black pepper
- Place a sheet of acetate on a clean, flat work surface.
- Pour the chocolate onto the acetate and, using an offset spatula, spread the chocolate evenly about ¹⁄8 inch thick. Let stand for a few minutes, or just until the chocolate begins to set but is not yet hard.
- Using a small, sharp knife or a rolling cutter (such as a pizza cutter), cut the chocolate into 1-inch squares. You should have about 120 squares.
- Let the chocolate stand for about 30 minutes, or until completely hardened. Peel the acetate off the chocolate, and carefully break the chocolate into squares. Set aside.
- In the bowl of a stand mixer fitted with the paddle, combine the cream cheese, chives, paprika, chile powder, salt, and pepper and beat on medium speed for about 2 minutes, or just until combined.
- Spoon the cream cheese mixture into a pastry bag fitted with a star tip.
- Pipe a ¾-inch dollop of cream cheese on a chocolate square. Top with a second chocolate square and pipe a dollop of cheese onto it. Top with a final chocolate square.
- Repeat with the remaining squares and cream cheese mixture. As the napoleons are made, arrange them on a large, flat platter.
- Serve immediately, or lightly cover the platter with plastic film and refrigerate until ready to serve, or for no more than 4 hours.
Source: “A Year in Chocolate: 80 Recipes for Holidays and Special Occasions”
by Jacques Torres
Publisher: Stewart, Tabori & Chang
Year: November 1, 2008