The inspiration for these beautiful chocolate palettes (rounds) came from a very chi-chi restaurant cookbook called Eleven Madison Park: The Cookbook. I’ve never eaten at the restaurant, but I heard from the friend who gave me this book as a present that Eleven Madison Park is one of the most extraordinary, upscale restaurants in NYC. The cookbook itself is elegant and inspiring but the recipes are neither typical nor practical, they are extremely sophisticated and fancy. I have never followed a recipe from this book but I’ve concocted many dishes influenced by the brilliant food combinations, unique flavors, and professional techniques.
Sometimes it’s enough to read the recipe title and scan the pictures with your eyes to create your own version. I love simplifying upscale recipes.
- 9 oz. (250 gram) dark chocolate (72% cocoa)
- 9 oz (250 gram) semi sweet chocolate (54% solid cocoa)
- Optional toppings
- Rose petals
- Chili flakes
- Toasted crushed hazelnuts
- Dried cherries
- Coarse salt
- Maple syrup
- all kind of nuts, dried fruits, spices, dried herbs, salts, caramel, espresso, etc.
- Line two baking sheet with parchment paper. Break the chocolate into pieces and put it in a heat-proof bowl or in a sauce pan that fits in a bigger sauce pan. Fill the bigger sauce pan with some water and bring to boil (double boiler). Lower the heat to medium-low and place the bowl with the chocolate over the steaming water. Cook until the chocolate is completely melted – about 5–10 minutes.Remove from the heat.
- Use a tablespoon to dollop the melted chocolate onto the baking sheets, leaving at least 1” gap between each tablespoon. If the chocolate doesn’t flatten out on its own, tap the baking sheets onto the counter once or twice. Sprinkle or drizzle with your favorite toppings. Transfer the baking sheets into the fridge or freezer to harden – it takes about 20 minutes for the chocolate to harden.
One way to make my children happy – is to let them lick everything that touched chocolate, before it goes into the dishwasher.