Ann Pellegrino Executive Pastry Chef/Owner The Gingersnap Bakery, Phoenix www.thegingersnap.com
3 ½ oz. bittersweet chocolate 6 tbsp. heavy cream 2 tbsp. butter
Finely chop chocolate.
Warm the cream in a sauce pan over low heat
As the cream comes to a boil add the chocolate
Mix slowly with a wooden spoon until the chocolate is completely melted
Add the butter and stir until smooth
Let cool slightly then pour over cake layers
Avoid using a spatula or knife to smooth the chocolate as this will mar the finish. The Ganache will dry to a fudge-like consistency with a very shiny surface
red bAnAnA GuAcAmole
Chef Bobby Martin Papa Gallo, Fayetteville
1 lb. Red Bananas 4 each Avocados 2 each Jalapenos-seeded & minced 2 tsp. Fresh Mint-minced 1/4 cup Tangerine Juice 2 tsp. Sugar in the Raw To taste Salt and White Pepper
Cut and peal avocados, removing the pit.
Peal the bananas.
Mash the avocados and bananas together until blended well, followed by the tangerine juice.
With a whisk, incorporate the juice, then the jalapenos, mint and sugar in the raw.