Louisiana Eats Celebrates Valentine’s Day – Louisiana Eats – It’s New Orleans

There s romance in the air on Louisiana Eats In celebration of Valentine s Day, we take a trip to the very top of Louisiana, to Holly and Derek Schreiber s Sainte Terre, which hosts some of Louisiana s most romantic weddings. Situated in the small town of Benton, Sainte Terre combines Holly and Derek s culinary prowess and New York style with the devotion of a truly family run business. Back in the city, master sommelier Molly Wismeier and pastry chef Erin Swanson invite us to sample their latest collaborative work, a special Valentine s Day wine and dessert pairing at Restaurant R evolution. With our chocolate craving still lingering, we tour the workshop at Acalli Chocolate, New Orleans only bean to bar chocolate maker. Acalli s owner, Carol Morse, launched her chocolate bars at the 2015 Good Food Awards in San Francisco, taking home an award before they were available anywhere for sale In Carol s West Bank kitchen, we get to learn about her bean to bar process. For even more Valentine s confections, we speak to Amy Guittard, fifth generation chocolatier and author of Guittard Chocolate Cookbook Decadent Recipes from San Francisco s Premium Bean to Bar Chocolate Company. Founded in San Francisco almost 150 years ago, Guittard Chocolate Company is America s oldest continuously family run chocolate company, focusing on producing artisan chocolate for home bakers, pastry chefs and confectioners alike. It s all about the sweets and sweethearts on this week s Louisiana Eats Chocolate TrufflesYields 30 1 3 cup heavy cream 6 Tablespoons unsalted butter 2 cups bittersweet chocolate chips 1 3 cup cocoa powder or combination of other powdered ingredients for dusting In a heavy saucepan, bring the cream to a simmer over a medium heat. Add the butter by the tablespoonful, stirring until melted. Add the chocolate chips and stir until completely melted and smooth. Pour mixture into a bowl. Add 1 4 any flavoring ingredients such as finely diced dried or candied fruit and or 2 tablespoons of liquor. Cool to room temperature, then cover and refrigerate till firm at least 2 hours . With a melon baller or a small scoop, take pieces of the mixture and roll into small balls. Roll in straight cocoa powder, confectioners sugar or finely chopped nuts. If desired, add cayenne pepper, coarse sea salt or other powdered ingredients to the cocoa for flavor. Store refrigerated for up to two weeks.