May 10th: Chocolate Strawberry French Toast
Chocolate Strawberry French Toast
A very special, yet responsible, breakfast for two.
2 extra large local eggs
1 pinch fine sea salt
1.5 tsp Agave syrup
3/4 tsp vanilla paste or extract
1.5 TBS Droste unsweetened cocoa powder
1/3 cup local milk
4-5 thin slices multi-grain bread or your favorite
cooking spray or canola oil and butter
1.5-2 cups sliced fresh strawberries or berries
2 oz Callebaut Milk Chocolate, shaved (4-5 TBS shaved)
light whipped cream, to taste
Preheat a large, heavy griddle or skillet over medium heat. If making multiple batches, preheat oven to 250 degrees.
In a medium bowl, beat eggs with salt, agave and vanilla. Sift cocoa in a little at a time – whisking well after each addition. Continue to whisk to completely dissolve the cocoa into the batter.
Place bread slices in a casserole pan and pour batter over the top. Carefully turn to coat bread slices well and rest for about 2 minutes to absorb the batter. One batch is just right for four large slices of sandwich bread.
Mist griddle with oil or prepare with oil and butter – using your hands, carefully add the bread slices to the griddle and cook slowly over medium heat to toast on each side and cook through. If making multiple batches, hold previous batch in warm oven.
As the toast cooks, slice berries and shave chocolate with a knife or grater.
Separate toast to two plates and sprinkle with 3/4 of the shaved chocolate. Top decoratively with sliced berries, top with light whipped cream and sprinkle with remaining chocolate.
Pair with 6 slices of Garret County Turkey Bacon for a special, tasty (yet responsible) meal for two.
– Michaelangelo (chef mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
Variations: this would also be great (but higher in calories, fat and sugar) smeared with peanut butter or Nutella chocolate nut spread; drizzled with chocolate sauce (1 part cream with 2 parts chopped Callebaut milk chocolate); drizzled with sweetened condensed milk; or topped with melted butter and honey, maple or berry syrup
A very special, yet responsible, breakfast for two.
2 extra large local eggs
1 pinch fine sea salt
1.5 tsp Agave syrup
3/4 tsp vanilla paste or extract
1.5 TBS Droste unsweetened cocoa powder
1/3 cup local milk
4-5 thin slices multi-grain bread or your favorite
cooking spray or canola oil and butter
1.5-2 cups sliced fresh strawberries or berries
2 oz Callebaut Milk Chocolate, shaved (4-5 TBS shaved)
light whipped cream, to taste
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In a medium bowl, beat eggs with salt, agave and vanilla. Sift cocoa in a little at a time – whisking well after each addition. Continue to whisk to completely dissolve the cocoa into the batter.
Place bread slices in a casserole pan and pour batter over the top. Carefully turn to coat bread slices well and rest for about 2 minutes to absorb the batter. One batch is just right for four large slices of sandwich bread.
Mist griddle with oil or prepare with oil and butter – using your hands, carefully add the bread slices to the griddle and cook slowly over medium heat to toast on each side and cook through. If making multiple batches, hold previous batch in warm oven.
As the toast cooks, slice berries and shave chocolate with a knife or grater.
Separate toast to two plates and sprinkle with 3/4 of the shaved chocolate. Top decoratively with sliced berries, top with light whipped cream and sprinkle with remaining chocolate.
Pair with 6 slices of Garret County Turkey Bacon for a special, tasty (yet responsible) meal for two.
– Michaelangelo (chef mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
Variations: this would also be great (but higher in calories, fat and sugar) smeared with peanut butter or Nutella chocolate nut spread; drizzled with chocolate sauce (1 part cream with 2 parts chopped Callebaut milk chocolate); drizzled with sweetened condensed milk; or topped with melted butter and honey, maple or berry syrup
