Food Bloggin' with Chef Patrick Whittaker: Chocolate Marquis

Jam the Radar! It’s the BBA dessert stout you’ve been looking for!

   This sci-fi spoof on our World Beer Cup 2016 Silver Medal Winning Darkstar November Imperial Stout was finished with rich cacao nibs and a juicy combination of black and red raspberries. The base beer for this year's JTR release spent 14 months in top-shelf bourbon barrels -- that's longer than Han Solo spent frozen in carbonite, folks, and a beer this rich and complex can only be paired with perfection!  

   We’ve combed the desert for a dessert of unparalleled deliciousness. Your father’s-brother’s-nephew’s-cousin’s-former-roommate will know you’re a master of the Schwartz when you pair a slice of this Chocolate Marquise with a generous pour of February's Stasis Project release.


Chocolate Marquise



  • 7 egg yolks
  • ¾ cups granulated sugar
  • 7oz good quality Dark Chocolate, roughly chopped
  • 9oz unsalted butter, cubed and slightly softened
  • ½ cup and 2 Tb cocoa powder
  • 2 ½ cups heavy cream
  • 1 vanilla bean

The Prep

  • Lightly grease a standard size [8 ½ x 4 ½ inch] loaf pan. Line with plastic wrap, and leave about 2 inches extra to hang out and over each side.
  • Use an electric mixer to beat the yolks and sugar in a heat proof-bowl until light and pale, approximately one minute.

The Mix

  • Place your heat-proof bowl over a pot of boiling water (commonly referred to as a double-boiler set up, or “bain marie” if you fancy). Add chocolate pieces and whisk until melted. Add butter, one piece at a time, whisking until thoroughly melted. Remove from heat and fold in cocoa powder. Allow to cool for five minutes.
  • Put the vanilla bean on a cutting surface. Using the tip of a paring knife cut the bean lengthwise. Use the point or edge of the knife to scrape the seeds loose from the pod.
  • In a separate mixing bowl, beat cream and vanilla bean seeds until soft peaks form. Add a small amount of the vanilla cream mixture into the chocolate mixture and mix to combine. Slowly add the remaining cream and gently fold until thoroughly combined.
  • Pour into your greased loaf pan and cover with plastic. Place in a refrigerator overnight to set. In the photos here, you'll see I’ve opted to use silicone molds for individual-size servings of Marquise!

The plating

  • Once the Marquise has set overnight and feels firm to the touch, it’s ready to serve! Place your preferred serving platter upside down on top of the Marquise, in the pan. In a quick fluid motion, flip the platter over while bracing the loaf pan so the pan is inverted on top of your serving plate  -- gravity will do the rest! Remove the plastic wrap.
  • To cut the Marquise, prepare a pot of warm water suitable for dipping an entire knife. Temper your knife in the warm water and wipe dry with a towel. Working quickly, cut a slice from your Marquise. Temper your knife and wipe clean after each slice. Serve with macerated raspberries or raspberry coulis (or both!), and a generous amount of Chantilly cream!
A plated Marquise with raspberry fluid gel, petite meringue, and Speculoos cookie crumble.  --   Photo by @KevinWTackett

A plated Marquise with raspberry fluid gel, petite meringue, and Speculoos cookie crumble.  --  Photo by @KevinWTackett

The Pairing

   In Jam the Radar 2018, the tangy sweetness of black and red raspberries oozes into complex layers of rich, roasty cocoa nibs. Chocolate malts and a spirited bourbon bite enhance the depth and overall character of the brew, and an unmistakably jammy finish leaves the palate craving more. 

   This pairing is all about the beer: the rich, earthy bitterness of cacao nibs played against the dark chocolate in the mousse allows berry sweetness of the beer to perfectly harmonize with the fruity, dark chocolate character of the dessert.

   The chocolate marquise is incredibly easy to make and can be dressed up for entertaining at a dinner party or served as a no-frills mid-week turn-up in your desert routine. Ditch that pint of 7-11 ice cream and treat yo' self!



Posted on February 15, 2018 .