From page §5 the marble, and begin to work it back and forth, ina folding motion. with a metal spatula antit it feels cold Con your upper lip). Do not allow it to set Cif il sets. it's tog Inte), Pick up the worked chaceliue, and return i to the pan with the warn chocolate. Stir the two together until smooth, It is now tempered (by lowering the temperature to 28"C by working the chocokite. vou raised again lo the desired 30°C by combising with the warn chocolate), This rids: the mitss of undesired extra erystals Which are not needed. * Use this tempered chocalite to make chocolates, lo glaze a cake, 10 make chocolate leaves, chocolate cups, to cover cookies. to decorate. Hh owill be satin smooth, glossy. and crisp — and professional! Merci. Daniel. CATHERINE'S CHOCOLATE MOUSSE This ultimate recipe for a red ul chocolate mousse Catherine Bury, manager of the Daniel Le Chocolat Belge shop in Park Royal North. Just in time for _ Vulentine’s Day! Serves 4, ‘totally inacce sible “wheel drive. ° ‘Recognizing: the importance of current backcountry, toad informa- even by 4- tion,. News Productions also: main- | tains-a Safari, West Hotline” you . ean call for Up-to-date weather and “road. reports: for-any of the areas “covered, _by their videos at 298- A686. : : Though the Safari West" ‘series of videos have been selling briskly | in over 65 outlets.province- wide, Dave Newcomb admits he ~ and Dan “arent millionaires yet.” * They may. be in time. - They have a great idea whase time has come. (network television .. 8 showing an interest in the series), s-and no delusions of grandeur. “i While many small businesses fail because the principals spend © too much time and money worry- ‘ing about the size of their desks, the Newcombs oversee production themselves, ("10 VCRs and a sig- nal-splitter”) in their parents’ base- ment. . The “Safari West” series of videos can be found on the shelves ” of local North Vancouver stor such as Highwater Tackle (113 Lonsdale Ave.):and Castaway. Tackle (1388 Main'St3. They run to $29.98 piece, but vthey'll give you a taste of the “spe- ~ cial places” out there just waiting for you to discover. ; *. Meanwhile, as cold rain beats against the window, I'm gaing to risk having Maggie The Cai steal “my warm spot on the’couch to “replenish. my supply of organic range-fed pork rinds Press the PAUSE button; then press PLAY. Hey, Laever said it wouldn't be: tough, is courtesy of, § oz. (150 g.) total combined imported Relgian choco- lates * dark and ¥% milk chocolate medium eee yolks. room fem perature Thsp. (30 mL} pranubited sugar medium cge whites Coarsely chop the chocolate with oa heavy chef's knife into pieces. Combine both chocolates in the tap of a dou- ble boiler. and set over (not touch ing) simmering water. Melt the chocolate very siowly. Meanwhile. combine the room- temperature yolks with the sugar. Beat until mixture is very light and creamy, almost white.in color. A ribbon should form when the spoon is lifted high up into the air, Add the tukewarm melted chocolate, mixing with a spoon unti! incorporated. eal the egg whites very stilt (but not dry). If bow! is tipped upside-down, whites should be stiff enough to stay in place. Coulis on the plate. show-stopper when presented with a splatter of vivid Raspberry 99 lncorporale one-quarter of the stiff whites into the chocolate mix- ture, folding with a spatula, Add remainder of stiff whites. and fold in very tightly, but thoroughly. Be carcful not to deflide eng whites while combining mixtures. Spoon mousse into tall glass goblets. Chill 12) hours. or overnight, before serving. DEATH BY CHOCOLATE Lesley Stowe (of Lesley Stowe Fine Foods) has graciously shared her recipe for this renowned signa- ture. dessert. This now-legendury dessert is a show-stopper when presented with THE VOICE OF NORTH AND WEST VANCOUVER pena -n ecTrEne Ky tet 4 Wednesday, Febsuary 9, 1994 - North Shore News - 57 Signature dessert a delicious way to go a splitter of vivid Raspberry Coulis on the plate. Hence the name, Serves 16, SG .. . . iu - This now-legendary dessert t8 Q 359%. (925 ga imported Belgian semi- sweet chocolate. finely chopped by hand e,. (250 mL) whip- 2 07, (30 9.) unsalt- ed (sweet) but- ter, softened 4 large egg salks ’e (25 mb) icing sugar, silted 6 Tbsp. (90 mE) Grand Marnier (orange liqueur) [ Thsp. (15 mL} Duteh process cocos powder 2 ¢. (500 mL.) Raspberry Coulis In the top of a double boiler set over (not touching) simmering water, melt together the chopped chocolate and cream slowly. Stir until smooth. Remove from heat. Stir in the butter, Cool mixture to room tem- perature. Once cooled, gently whisk in the ege yolks and icing sugar. Gradually stir in the liqueur. Send us your Pour mixture into a 34" x 10" x 25 em) loaf pan with sloped sides, which has been lined with parch- ment or waxed paper (or use two minkuure pans with sloped sides). Smooth top of mixture flat to the edges. Chill overnight uncovered to lirm (utp to three days covered). To serve, invert and unmold. Dust top of the unmolded chocolate with cocoa. Mark the top into 16 lines (for serving). To slice, use a hot. wer knife, Cut each serving piece in one slic culling straight “down in one clean, cul. For presentation, spoon or splat ter Raspberry Coulis onto each oversized white plate. Place a stice of Death in centre of each plate. RASPBERRY COULIS 18 oz. (600 g.) package frozen unsweetened raspberries, thawed %c¢. (125 mL) icing sugar I Tbsp. (15 mL) Grand Marnier (orange liqueur) In a food processor, puree the berries smooth. Press mixture through a sieve. Stir in the icing sugar and liqueur. Chill. covered. until ready to serve (up to five days). North Shore News stories. Were you a cartier or an- employee of any kind? Were you a Sunshine Girl? Were you in the Inquiring Reporter’s column?. We'd like to hear from anyone. who has memorabilia (newspaper clippings, old promotional items) or memories about their dealings with the North Shore News. Write down your story, and send it to: North Shore News Memories, Editorial Department, — North Shore News, 1139 Lonsdale Ave., North Vancouver, B.C. V7M 2H4.