Chocolate Parfait


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Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

What can anyone say about chocolate! I could talk for hours about this divine byproduct of cocoa bean. Who wouldn’t?

Chocolate in Greece was firstly introduced in 1852 by Spyros Pavlidis, who opened his first pastry shop in 1841 in downtown Athens. The first production of chocolate was realized with the use of a coffee mill. Those years, cocoa imports were completely unknown to the Greek market.

Pavlidis increased his sales and built a chocolate industry. He participated in many international and European competitions and his chocolates won many awards. Nowadays, Pavlidis company has been acquired by Jacobs Suchard.

Leonidas the famous Belgian chocolate company that produces chocolate and other related products was started in 1913 by Greek-Cypriot American confectioner Leonidas Kestekides in Ghent. Leonidas has 350 shops in Belgium and nearly 1,250 stores in around 50 countries including 340 in France. Leonidas has become one of the highest producing, widespread chocolate companies in the world according to wikipedia.

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Chocolate contains almost as many proteins as the meat and has less and veg fats.

As far as its carbohydrates are concerned, are slightly less than those in legumes.

Chocolate and cocoa contain theobromine, which along with the magnesium and phosphorus, are elements that decrease fatigue, drowsiness and elevate our mood.

Summer is on its way and here and the temperatures have climbed to mid 20’s C / 80’s F. So, what could be more appropriate than a Chocolate Parfait straight from the freezer with Warm Chocolate Ganache? I can tell you, nothing! It was a pure and absolute pleasure of the senses and now that I found a very simple way to make Crème anglaise, I am going to try more recipes like this. This one comes from Stelios Parliaros and it was the preparation of the crème anglaise that stimulated me to make it. A sure winner!

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Chocolate Parfait

Ingredients

For the Parfait

250 gr. / 9 oz. milk

6 egg yolks

500 gr. / 18 oz. heavy cream 35% fat

200 gr. / 7 oz. sugar

400 gr. / 14 oz. semi-sweet chocolate in pieces

200 gr. / 7 oz. chocolate drops

½ cup chopped roasted almonds

Chocolate Parfait.jpeg  

For the Ganache

150 gr. / 5 oz. semi-sweet chocolate in pieces

150 gr. / 5 oz. milk

10 gr. / 2 tsp  to 30 gr. / 2 tbsp glucose or light corn syrup (depending on how sweet you like it. I prefer bittersweet so I used 10gr. / 2 tsp you can increase it up to 30 gr. / 2 tbsp).

  Chocolate Parfait.jpeg

Instructions

 

For the Chocolate Parfait

Put the chocolate pieces in a glass bowl and melt in microwave by heating in high temperature for 30 seconds.

After the first 30 seconds remove and whisk.

Place it again in microwave for another 30 seconds.

Remove and whisk again.

You will repeat this procedure until the chocolate is melted.

We do this so as not for the chocolate to get burnt.

Put aside.

In your stand mixer whisk the heavy cream until it becomes thick as the Greek yogurt (not as stiff as the whipped cream).

Set aside.

In another bowl mix the egg yolks and the sugar.

Place a pot on fire in medium heat and add the milk.

Add the sugar/yolks batter and start to whisk.

You will need a thermometer.

You whisk until the temperature climbs to 83° C / 181° F.

Remove immediately or else the crème anglaise will curdle.

Mix with the chocolate and let the batter reduce its temperature to 38° C / 100° F to 40° C / 104° F.

Add the heavy cream and mix.

Throw the almonds and chocolate chips and mix until everything is incorporated.

Place in the fridge for ½ hour to stabilize.

You can use either individual molds or one big to pour the batter and put it to the freezer.

You have to let it there for at least 3 hours to freeze.

  Chocolate Parfait.jpeg

Just before you serve it you can make the ganache.

 

For the Ganache

In a pot put the milk and the glucose or syrup and heat up until it arrives to 90° C / 194° F.

Remove from fire and pour it in a bowl with the chocolate pieces and mix until chocolate melts.

Serve the Chocolate Parfait cold with the warm ganache on top.

Chocolate Parfait.JPG

5.0 from 8 reviews
Chocolate Parfait
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: International
Ingredients/ Συστατικά
For the Parfait
  • 250 gr. / 9 oz. milk
  • 6 egg yolks
  • 500 gr. / 18 oz. heavy cream 35% fat
  • 200 gr. / 7 oz. sugar
  • 400 gr. / 14 oz. semi-sweet chocolate in pieces
  • 200 gr. / 7 oz. chocolate drops
  • ½ cup chopped roasted almonds
For the Ganache
  • 150 gr. / 5 oz. semi-sweet chocolate in pieces
  • 150 gr. / 5 oz. milk
  • 10 gr. / 2 tsp to 30 gr. / 2 tbsp glucose or light corn syrup (depending on how sweet you like it. I prefer bittersweet so I used 10gr. / 2 tsp you can increase it up to 30 gr. / 2 tbsp).
Instructions/ Εκτέλεση
For the Chocolate Parfait
  1. Put the chocolate pieces in a glass bowl and melt in microwave by heating in high temperature for 30 seconds.
  2. After the first 30 seconds remove and whisk.
  3. Place it again in microwave for another 30 seconds.
  4. Remove and whisk again.
  5. You will repeat this procedure until the chocolate is melted.
  6. We do this so as not for the chocolate to get burnt.
  7. Put aside.
  8. In your stand mixer whisk the heavy cream until it becomes thick as the Greek yogurt (not as stiff as the whipped cream).
  9. Set aside.
  10. In another bowl mix the egg yolks and the sugar.
  11. Place a pot on fire in medium heat and add the milk.
  12. Add the sugar/yolks batter and start to whisk.
  13. You will need a thermometer.
  14. You whisk until the temperature climbs to 83° C / 181° F.
  15. Remove immediately or else the crème anglaise will curdle.
  16. Mix with the chocolate and let the batter reduce its temperature to 38° C / 100° F to 40° C / 104° F.
  17. Add the heavy cream and mix.
  18. Throw the almonds and chocolate chips and mix until everything is incorporated.
  19. Place in the fridge for ½ hour to stabilize.
  20. You can use either individual molds or one big to pour the batter and put it to the freezer.
  21. You have to let it there for at least 3 hours to freeze.
  22. Just before you serve it you can make the ganache
For the Ganache
  1. In a pot put the milk and the glucose or syrup and heat up until it arrives to 90° C / 194° F.
  2. Remove from fire and pour it in a bowl with the chocolate pieces and mix until chocolate melts.
  3. Serve the Chocolate Parfait cold with the warm ganache on top.
Notes/ Σημειώσεις
Recipe adapted from Stelios Parliaros

5.0 from 8 reviews
Παρφέ Σοκολάτας
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Γλυκό
Cuisine/ Κουζίνα: Διεθνής
Ingredients/ Συστατικά
Για το Parfait
  • 250 γρ. γάλα
  • 6 κρόκοι αυγών
  • 500 γρ. κρέμα γάλακτος 35% λιπαρά
  • 200 γρ. ζάχαρη
  • 400 γρ. κουβερτούρα σε κομμάτια
  • 200 γρ. σοκολάτα σταγόνες
  • ½ φλ. ψιλοκομμένα καβουρντισμένα αμύγδαλα
Για το Ganache
  • 150 γρ. κουβερτούρα σε κομμάτια
  • 150 γρ. γάλα
  • 10 γρ. με 30 γρ. γλυκόζη ή ελαφρύ σιρόπι καλαμποκιού (ανάλογα με το πώς το γλυκό σας αρέσει. Εγώ προτιμώ τη γλυκόπικρη σοκολάτα έτσι χρησιμοποίησα 10 γρ. Εσείς μπορείτε να το αυξήσετε μέχρι 30 γρ.)
Instructions/ Εκτέλεση
Για το Parfait
  1. Βάλτε τα κομμάτια της σοκολάτας σε ένα γυάλινο μπολ και λιώστε τα στο φούρνο μικροκυμάτων στην υψηλή θερμοκρασία για 30 δευτερόλεπτα.
  2. Μετά τα πρώτα 30 δευτερόλεπτα βγάλτε και ανακατέψτε.
  3. Τοποθετήστε το ξανά στο φούρνο μικροκυμάτων για άλλα 30 δευτερόλεπτα.
  4. Βγάλτε και ανακατέψτε ξανά.
  5. Η διαδικασία αυτή επαναλαμβάνεται έως ότου η σοκολάτα λιώσει.
  6. Αυτό το κάνουμε έτσι ώστε να μην καεί η σοκολάτα.
  7. Βάλτε στην άκρη.
  8. Στο μίξερ χτυπήστε την κρέμα γάλακτος μέχρι να πήξει σαν γιαούρτι (όχι τόσο σφιχτή, όπως την κρέμα σαντιγί).
  9. Βάλτε στην άκρη.
  10. Σε ένα άλλο μπολ ανακατεύουμε τους κρόκους των αυγών και τη ζάχαρη.
  11. Βάζουμε μια κατσαρόλα στη φωτιά σε χαμηλή φωτιά και προσθέτουμε το γάλα.
  12. Προσθέστε το μίγμα ζάχαρης/κρόκων και ανακατέψτε.
  13. Θα χρειαστείτε ένα θερμόμετρο.
  14. Ανακατεύετε συνεχώς έως ότου η θερμοκρασία ανεβαίνει στους 83° C.
  15. Βγάλτε αμέσως γιατί αλλιώς η anglaise θα κόψει.
  16. Ρίξτε στη σοκολάτα και ανακατέψτε.
  17. Αφήστε το μίγμα να πέσει στους 38° C με 40° C.
  18. Προσθέστε την κρέμα γάλακτος και ανακατέψτε απαλά.
  19. Ρίξτε τα αμύγδαλα και τα κομματάκια σοκολάτας και ανακατέψτε μέχρι να ενσωματωθούν.
  20. Τοποθετήστε στο ψυγείο για ½ ώρα για να σταθεροποιηθεί.
  21. Μπορείτε να χρησιμοποιήσετε είτε μεμονωμένα καλούπια ή ένα μεγάλο για να ρίξετε το μίγμα και το βάζετε στην κατάψυξη.
  22. Θα πρέπει να το αφήσετε εκεί για τουλάχιστον 3 ώρες να παγώσει.
  23. Πριν τη σερβίρετε μπορείτε να κάνετε το ganache.
Για το Ganache
  1. Σε μια κατσαρόλα βάλτε το γάλα και το γλυκόζη ή το σιρόπι και ζεστάνετε έως ότου η θερμοκρασία φθάσει στους 90° C.
  2. Βγάλτε από τη φωτιά και ρίξτε το σε ένα μπολ με τα κομμάτια της σοκολάτας και ανακατέψτε μέχρι να λιώσει σοκολάτα.
  3. Το Parfait σερβίρεται κρύο με το ζεστό ganache στην κορυφή.
Notes/ Σημειώσεις
Συνταγή προσαρμογή απο το Στέλιο Παρλιάρο

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49 Responses to Chocolate Parfait

    1
  1. A chocolate lover’s dream dessert!! So pretty too!

  2. 2
  3. I never have a dessert unless it’s “calorie worthy”. This one looks like it is! Pinned. Again, thanks for being the hard working co-host that you are! theKitchenChopper.com #theWeekendSocial.

  4. 3
  5. μαγεία!!!!
    δεν έχω τι άλλο να πω… :)

  6. 4
  7. Nettie Moore says:

    Thank you for sharing at our Simple Supper Tuesday Linky Party! You have been featured at Moore or Less Cooking Food Blog!! Nettie xxoo

  8. 5
  9. Stephanie says:

    Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  10. 6
  11. This looks AMAZING! Your pictures are awesome and your step-by-step instructions are so helpful. I am stopping by to let you know that I am featuring this dessert on my #GetHimFed Friday post tomorrow. Thanks for the great recipe and I hope you will link up with us again!

  12. 7
  13. Kecia says:

    These look so amazing and so rich! Yum!

  14. 8
  15. Cris says:

    This looks so tasty! And what a great photo tutorial!

  16. 9
  17. Katerina, I’m sold!! This looks amazing, and the perfect indulgence to beat the summer heat. Thanks for sharing on Foodie Friday

  18. 10
  19. Miz Helen says:

    Your Chocolate Parfait looks fabulous! Thanks so much for sharing this awesome recipe with us at Full Plate Thursday. Hope you are having a great week and come back soon!
    Miz Helen

  20. 11
  21. Liz says:

    What a gorgeous dessert! Irresistible!!!

  22. 12
  23. Asmita says:

    OMG!
    This looks seriously decadent! Loving it!

  24. 13
  25. This looks amazing! Pinning to my cooking bucket list. Stopping by from What’d You Do this Weekend.

  26. 14
  27. You had me at chocolate, yum. Pinning this to try later, thanks for sharing on Treasure Box Tuesday. Rachel

  28. 15
  29. Sissi says:

    I have always been in love with chocolate but since I moved to Switzerland I cannot imagine practically any day without at least a piece of good quality chocolate.
    Your parfait looks sensational with the double chocolate presence thanks to the sauce.

  30. 16
  31. Kathy says:

    Such a fabulous looking dessert…and a beautiful presentation, too! Yum!

  32. 17
  33. KC Kahn says:

    Chocolate doubled. Love it. Thanks for bringing this lusciousness to our #theWeekendSocial! Please stop by again and link up next weekend! Thanks Katerina!

  34. 18
  35. Debra says:

    So behind on my reading. Glad I finally got over to read this! Looks delicious!

  36. 19
  37. Diane Balch says:

    Your parfait is so creamy and decadent looking. Thanks for sharing it with us on foodie friday. Pinned.

  38. 20
  39. This looks absolutely wonderful. I have pinned it and cannot wait to try it!

  40. 21
  41. Crystal Rose says:

    I love chocolate- and mousse/parfaits are one of my favorite ways to have it.

  42. 22
  43. Marion says:

    Ουάουυ…τι να πω.
    Παλιά έτρωγα πολύ το παρφέ. Τέλειο είναι Κατερίνα μου
    Την επόμενη φορά πυυ θα το φτιάξεις ειδοποίησε να είμαι εκεί κοντά :)

    Φιλιά

  44. 23
  45. Cheryl says:

    Mmmmmmm, I love chocolate, and this looks scrumptious! I’m swinging by from Cast Party Wednesday to check out your YUMMY looking post and invite you to my link party, The Yuck Stops Here. This week’s party is open until Sunday at 8pm ET and can be found at http://mommasangelbaby.com/?p=2463 and next week’s party starts on Tuesday at 8pm ET and can be found at http://mommasangelbaby.com/?p=2474. I hope to see you there! HUGS

  46. 24
  47. Joyti says:

    Chocolate contains protein? I didn’t know that! Now I’ve got a great excuse for eating it.

    The parfaits looks amazing. So luxurious and delicious.

  48. 25
  49. Susan says:

    You are speaking my language :) Not only a beautiful presentation but love the idea of a chilled parfait for summer.

  50. 26
  51. ΛΙΑ says:

    Μπράβο Κατερίνα,..εξαίσιο το παρφέ σου!!

    Amazing taste,..keep them coming!!

  52. 27
  53. Leslie says:

    This looks so amazing! I’m stopping by from the blog hop & I hope your having a great Wednesday.

  54. 28
  55. Well you don,t have to try to sell me much on chocolate lol. the parfait looks amazing and topped with ganache, OMG. I bought so many chocolates in Leonidas in Brussels lol.

  56. 29
  57. Bety says:

    I love chocolate! I love parfait! Your pictures are amazing!

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  60. Erren says:

    Looks Amazing!

  61. 32
  62. mjskit says:

    Now that I know that chocolate has almost as much protein as meat, I’m going to be eating a lot more of it! This chocolate parfait looks like a delicious place to start. YUM!

  63. 33
  64. mjskit says:

    Now that I know that chocolate has almost as much protein as meat, I’m going to be eating A LOT more of it! :) This chocolate parfait looks like a great place to start. YUM!

  65. 34
  66. Kate says:

    I don’t love chocolate, but these look heavenly.

  67. 35
  68. mm_skg says:

    Υπεροχο!

  69. 36
  70. gloria says:

    I love parfait look delicious!

  71. 37
  72. These are some seriously drool-worthy parfaits!

  73. 38
  74. Chantal says:

    Woow Katerina,It’s absolutaly perfect! In french , parfait means perfect! And it is!
    I love your wonderful dessert! So yummy!
    Chantal

  75. 39
  76. Your photos make me drool, delicious looking parfait – a perfect indulgent dessert 😀

    Cheers
    Choc Chip Uru

  77. 40
  78. Ola says:

    Your creations look always perfect!
    If everything goes well next week I am in Greece:) I hope so:) Will be visiting Athens also on 14 June:)
    Can’t wait!

  79. 41
  80. peps says:

    Πω πω! Μου ‘ρχεται να βουτήξω στην οθόνη!!!!

  81. 42
  82. Double delicious with those layers of chocolate!

  83. 43
  84. rebecca says:

    this looks divine 😉 adore choc eat a little daily

  85. 44
  86. Κατερίνα μου, νομίζω ότι το έχεις παρουσιάσει όσο πιο λαχταριστά γίνεται.
    Με το που είδα τις φωτογραφίες απλά αναφώνησα «πωωωω»!
    Δείχνει απίθανο!
    Φιλιά

  87. 45
  88. wow I am in chocolate heaven! It looks divine!

  89. 46
  90. Wow this looks delicious! I love anything with chocolate!

  91. 47
  92. Perfect parfait!…sorry, I could’t help it!
    :) ela

  93. 48
  94. Oh how delicious looking. I would love to eat this every day.

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  96. Oh wow your chocolate parfait looks fabulous! I’d love to come home for this treat. My kids will ask me to make every week! Very nice dessert, Katerina!

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