Recipe created and provided by Chef Crusco Catering in Austin, Texas Ingredients Oaxacan Chocolate Cake Chocolate Ganache Chocolate Sorbet Cacao Nibs Candied Orange Peels 2 Navel Orange – supremes (explained below) Orange Puree 4 Navel Oranges 5.5 cups Vanilla sugar 2 tbsps. Vinagre de Jerez 6.5 cups fresh Orange Juice 10 Amaretto Cookies – crumbled
Recipe created and provided by Pilar Cabrera in Oaxaca, Mexico and Chef Crusco Catering in Austin, Texas Ingredients 1 cup Flour 2 tsps. Baking Powder 1/2 cup Cocoa Powder 4 Eggs – separated 1 small can Condensed Milk 1/2 cup Milk 1 tbsp. Vanilla Extract 3.25 ounces Butter – melted (plus extra for greasing the
Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients 8 ounces Oaxacan or other dark Chocolate – roughly chopped 4 Ounces Semi Sweet Chocolate – roughly chopped 4 Ounces Milk Chocolate – roughly chopped 16 ounces Heavy Cream Small pinch of sea salt Directions Unless purchased as small chips, coarsely chop the chocolate (a
Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients Cacao Sugar – white or in the raw Cinnamon Directions Take your Cacao and soak them in some water for 1 minute. This small step allows the shell to steam when toasted making it easier to peel and get the cacao seeds. Using a Comal
Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients 1 cup Chile Puree 1 cup fresh Orange juice 1 tbsp. Orange Zest 3 tbsps. Honey 12 Quail Knots – provided by local Texas Quail Farms. 2 tbsps EVOO Sea Salt and Fresh cracked pepper Directions Pre-heat oven to 400 degrees on roast. Place a