Chocolate Marquise
 
 13 oz. chopped bittersweet chocolate
 1/2 cups butter
 6 egg yolks
 2/3 cups sugar
 2 cups cream
 
Melt chocolate and butter in a sauce pan. Mix  egg yolks with sugar until white & fluffy, about 8-10 minutes on high speed, then mix chocolate (let cool a little as it will  cook  the eggs). Whip  the cream and then add to chocolate mixture. Reserve in a Terrain Molet and let stand over night. Serve small slices with chopped pistachio's and vanilla sauce or ice cream.

Bon Apetit

Chef Michel Bardavid is the owner/operator of The Secret Garden Restaurant in Moorpark, CA. Born in Lyon, France, he attended the Dardilla Culinary School and has worked for Hotel Bel-Air, Checkers, Fenix at the Argyle Hotel, Lake Sherwood Country Club, Ma Maison and famed The French Laundry.

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