CHOCOLATE PUDDING one (1)

  -    5 quarts + 100 gm milk
  -    3 quarts + 775 gm Heavy cream

  -   18 gelatin leaves

  -    1 kg (52) egg Yolks
  -    750 gm Sugar
  -    5lbs Valrhona Manjari (64%) Chocolate

  Bring milk and cream to a boil, add the gelatin
  Mix yolks and sugar together
  Temper and make crème anglaise
  Pour and strain over chocolate

 CHOCOLATE PUDDING two (2)

 - 34 gm Cocoa powder

- 25 tsp Salt

- 100 gm Sugar

- 48 gm Cornstarch, sifted

- 1 Vanilla bean

- 1 qt 1/2 & 1/2

- 58 gm "Manjari" Valrhona 64% chocolate

  Sift the first five (5) ingredients into the cold half, whisk well to homogenize .

  Begin to heat while stirring constantly to 180  .

  Add chocolate and vanilla extract and cook  , stirring for one full minute .

  Pass and pour directly into dishes and place plastic wrap directly on surface .

  Cool immediatly in fridge .

 CHOCOLATE SPONGE one (1)

   Devil”s Food Cake

   -    560 gm egg Yolks
   -    500 gm cold water
   -    660 gm Canola or Grape seed Oil
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   -    560 gm AP Flour
   -    860 gm Confectioners sugar
   -    300 gm Dark Cocoa Powder
   -    20 gm Baking Powder
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   -    1280 gm Egg Whites
   -    440 gm Sugar

   Mix together in a large bowl with a wire whisk

  Add to first mix continuing whisking and combining

  Make meringue
  Add to the rest
  Divide on two large sheet trays previously linen with parchment paper   and greased.
  Bake at 300 F for 20 to 30 minutes

 CHOCOLATE SPONGE two (2)

 - 6 Eggs

- 700 gm Sugar

- 2 tspVanilla Extract

- 482 gm Mayonnaise

- 565 gm Pastry Flour, sifted

- 14 gm Baking Soda, sifted

- 2 gm Baking Powder, sifted

- 170 gm Cocoa Powder, sifted

- 4 gm Salt, sifted

- 580 gm Water, cold

   In a mixing bowl with the whip , whisk the eggs and sugar until it reaches the ribbon stage .

   Whisk in the vanilla extract and mayonnaise .

   Add the dry ingredients alternately with the water .

   Mix only until combined .

     DO NOT OVER-MIX .

   Spread 700 gm of the batter onto Pam-sprayed Silpats .

   Bake at 360 F

 OTHER COMPONENTS

-    WHIPPED CREAM  soft peaks
-    CANDIED VIOLETS  crushed