Updated: Jan 29
Originally published February 2012
…The Mason Cottage takes 1st place in Cape May’s 2011 Victorian Week Chocolate Championship Tour and Tasting. This is the second year in a row that The Mason Cottage, Cape May Bed and Breakfast has won bragging rights for the “Best Chocolate Creation” during Victorian Week.
The Chocolate Championship Tour and Tasting is one of Cape May’s most popular events and took place on Saturday, October 8th from 1:00 – 3:00 PM.
Chocolate Decadence, 1st Place Winner
The event is sponsored by Mid-Atlantic Center for the Arts (MAC) and is offered twice a year, both during the Spring Festival and Victorian Week. Tour goers are offered the opportunity to visit several historic Cape May properties to sample and vote for their favorite chocolate creation.
There were more than 170 tour goers who came out for this years Victorian Week event. The 2011 competitors, as well as their chocolate creations were, The Mason Cottage Cape May Bed and Breakfast with their Chocolate Decadence, the Puffin (Fudgy Mint Cheesecake Bars), Summer Cottage (Chocolate Covered Strawberries), Henry Sawyer Inn (Chocolate Raspberry Cookies) and the Physick Estate Tea Room with their Flourless Chocolate Torte.
This competition was a great way for The Mason Cottage to kick off their First Friday’s Wine and Chocolate Reception which is offered from 7:00 – 8:00 PM (October – March) in the parlor of the inn. This reception is in addition to their regular Chocolate Decadence Tea Time. So if you are a serious chocoholic and you are looking to get away for a few days, The Mason Cottage, Cape May Bed and Breakfast is a definite must try. For more information on The Mason Cottage, Cape May Bed and Breakfast, please call 609.884.3358 or visit us at www.themasoncottage.com
Mason Cottage’s Chocolate Decadence,
A dark, milk and white chocolate layered mousse with a caramel whipped cream
8 ounces bittersweet or semisweet chocolate, chopped finely
8 ounces milk chocolate, chopped finely
8 ounces white chocolate chopped finely
3 tablespoons Grand Marnier (optional)
1/2 cup cold water
2 tablespoons unflavored gelatin
10 large egg yolks
1/2 cup sugar
2 cups half & half
3 and 1/2 cups chilled whipping cream
* You will also need a piping bag
Combine 1/2 cup water and gelatin in small bowl. Let stand until gelatin softens, about 10 minutes.
Place each chocolate in 3 separate medium bowls along with a separate spatula for each bowl.
Beat yolks and sugar in large bowl until mixture is pale yellow and very thick, about 5 minutes.
Bring half and half just to a simmer in heavy large saucepan. Gradually whisk hot half and half into beaten egg mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove custard from heat. Add softened gelatin; stir until gelatin dissolves. Strain mixture into large glass measuring cup. Immediately pour 1/3 of hot custard over each. Stir each chocolate with separate spoon until melted and smooth. Add Grand Marnier to white chocolate mixture.
If mixture cools before chocolate is completely melted, set bowl over saucepan of simmering water and stir just until chocolate melts. Cool chocolate mixtures to room temperature, stirring occasionally.
Beat cream in large bowl until stiff peaks form. Divide whipped cream equally among 3 bowls of chocolate.Gently fold whipped cream into chocolate in each bowl. Pipe bittersweet chocolate mixture into clear long stemmed glass (like a champagne glass). Freeze until firm, about 12-15 minutes. Pipe milk chocolate mixture over bittersweet chocolate layer. Freeze until firm, about 12-15 minutes. Pipe white chocolate mixture over milk chocolate mixture. Freeze until firm, about 12-15 minutes. Cover with plastic and store in refrigerator until ready to serve.
When ready to serve, top each glass with Caramel Whipped Cream: 1.5 cups heavy whipping cream, 1/4 cup powdered sugar and 4 tbsp Godiva caramel liquor (optional). Combine all in a medium bowl and mix until stiff peaks are formed.