After an elegant dinner party, lead your guests to the fireplace to make S'mores just like those you grew up on, only better. Because you're using great chocolate and a creative presentation.
When you make something that everyone has a memory of — gnocchi, for example — no matter how good it is, "Aunt Maria," or whoever, always made it better. Tiramisł, which means pick-me-up in Italian, is one of those things. So, to get away from comparisons, I made a tiramisł that was just Tra Vigne's: a triple deck chocolate dessert filled with chocolate mascarpone mousse and rich zabaglione.
John Scharffenberger of Scharffenberger sparkling wine fame and Scharffen Berger Chocolates, is like a Willy Wonka for the 21st century. On the show, we visit his chocolate factory and he explains the process of making chocolate, what flavors and textures make good chocolate, and why chocolate may be even better for you than red wine.
Tune in and you'll learn how each of the elements of my tiramisł — chocolate cake (with a secret ingredient that adds richness and lightness at the same time), chocolate mousse, and zabaglione — can be spun off and accessorized, and turned into all sorts of delicious desserts on their own.
