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Wayne’s World of Chocolate
Delicious Opportunity Found In Judging Chocolate Event
POSTED: 12:08 pm CST November 29,
2006
UPDATED: 9:58 am CST January 8,
2007
CHICAGO --
Imagine a ballroom full of nothing but chocolate from more than 25 different vendors. Each vendor creates an array of special treats, from sweet to savory, using chocolate as the central ingredient.
It's an incredibly fun and tasty event and all for a good cause.
This year, I asked one of the vendors if he would be willing to share one of his recipes. Fortunately, Dave Samber of the Polo Café and Catering in Bridgeport agreed to give me the recipe for his chocolate-drizzled pound cake pops. The recipe calls for Kleiner Feigling, a fig-flavored vodka, but you can substitute your favorite jam or maple syrup if you'd prefer.
Ingredients:
1 C. water 1 C. sugar ½ C. butter (salted or unsalted) cut into chunks 2 Tbsp. Kleiner Feigling Fig Vodka 1 10.75 oz. Sara Lee Frozen Pound Cake (thaw before using) 3 oz. semisweet chocolate (Blommer’s Saratoga Dark) 18 Popsicle sticks
Method:
Make the simple syrup by placing the water and sugar in a small saucepan. Bring to a boil and whisk in the fig-flavored vodka. Substitute jam or maple syrup, if you like.Continue to boil for about four to five minutes until syrup turns a light golden color. Whisk in butter chunks. Remove from heat and allow to cool.
Meanwhile, slice pound cake lengthwise across the top into three sections. Lay each section flat and cut it lengthwise into two strips. Keeping the two strips together, cut crosswise into three sections, yielding six pieces. Repeat with the other two sections to yield a total of 18 pieces about 2.5-inch long by 1-inch square.Gently insert popsicle sticks into each piece. Lay all the pieces on a cookie sheet and drizzle the cooled syrup over them. Don't over saturate the pieces. You may only need half of the syrup.Place the chocolate in the top of a double boiler and melt. Transfer melted chocolate to a small bowl. Dip a large spoon into the chocolate and with a rapid back-and-forth method, drizzle the chocolate over the pound cake pops. Allow the chocolate to set for a few minutes and serve.If you have any questions or comments, please send me an email.Resources:
Polo Café & Catering Bridgeport For information about World of Chocolate and the AIDS Foundation of Chicago.Check out previous "Wayne's Weekend" segments.
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For the last three years, I've been asked to be a judge at World of Chocolate, a charity event for the AIDS Foundation of Chicago.Imagine a ballroom full of nothing but chocolate from more than 25 different vendors. Each vendor creates an array of special treats, from sweet to savory, using chocolate as the central ingredient.
It's an incredibly fun and tasty event and all for a good cause.
This year, I asked one of the vendors if he would be willing to share one of his recipes. Fortunately, Dave Samber of the Polo Café and Catering in Bridgeport agreed to give me the recipe for his chocolate-drizzled pound cake pops. The recipe calls for Kleiner Feigling, a fig-flavored vodka, but you can substitute your favorite jam or maple syrup if you'd prefer.
Chocolate Drizzled Pound Cake Pops
Courtesy of Dave Samber, Polo Café & CateringIngredients:
1 C. water 1 C. sugar ½ C. butter (salted or unsalted) cut into chunks 2 Tbsp. Kleiner Feigling Fig Vodka 1 10.75 oz. Sara Lee Frozen Pound Cake (thaw before using) 3 oz. semisweet chocolate (Blommer’s Saratoga Dark) 18 Popsicle sticks
Method:
Make the simple syrup by placing the water and sugar in a small saucepan. Bring to a boil and whisk in the fig-flavored vodka. Substitute jam or maple syrup, if you like.Continue to boil for about four to five minutes until syrup turns a light golden color. Whisk in butter chunks. Remove from heat and allow to cool.
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Polo Café & Catering Bridgeport For information about World of Chocolate and the AIDS Foundation of Chicago.Check out previous "Wayne's Weekend" segments.
