Local chefs prepare for annual Death by Chocolate
Blair Koch
Times-News correspondent | Posted: Tuesday, January 13, 2009 11:00 pm
FILER - Displayed under a glass case, the eclairs at Filer's Hooked on Chocolates steal the show from other treats on the shelf - even from dark chocolate turtles, temptingly coated in sliced almonds and cashews, and from milk chocolate haystacks.
In presentation the eclairs appear as tediously cared-for works of art: Bavarian cream seems suspended between a pair of golden, flaky crusts, the top crust drizzled with melted milk chocolate, and a lone maraschino cherry relaxes atop a pillow of whipped cream.
In reality, the decadent dessert is elementary to create. However, even the most basic recipes can wreak havoc in the kitchen, said Hooked on Chocolates baker Shawnee McKendry.
McKendry will bake a thousand miniature eclairs for the upcoming Fourth Annual Death by Chocolate, a charity fundraising event organized by the Rotary Club of Twin Falls.
The Times-News caught up with McKendry as she worked through a trial run of making the miniature desserts - one of the shop's signature treats - for Death by Chocolate. The Rotary fundraiser is attracting many participants, each of whom is expected to bring at least 1,000 sample-sized portions for guests and judges.
Death categories include chocolate cake, brownie, cookie, candy and unique dessert. Attendees, no arm twisting necessary, are given the duty of tasting and then voting for their favorite chocolate delights. A panel of judges will also decide their favorites in each category.
McKendry's eclairs will compete in the unique dessert category.
"The trick is in the dough. You have to decrease the oven's temperature as the dough cooks. You really have to watch the color," McKendry said. "The dough is basic: just flour, a little salt and a little sugar put into boiling water and butter. It's cooked into a paste, and then you're ready to shape the crusts."
After baking the crusts can be frozen or cut in half, lengthwise, for the cream filling. Setting the Filer shop's eclairs apart is the "secret ingredient" added into the purchased Bavarian cream, McKendry said.
The shop plans to bring both powdered sugar- and chocolate-covered versions of the recipe, which McKendry brought to Idaho from the Las Vegas LDS temple.
"Of course people came to the temple for spiritual reasons, but many came for the eclairs too, as an extra treat," McKendry said.
While this year's Death by Chocolate competition will be a first for Hooked on Chocolates, it is old hat for Twin Falls restaurant Rock Creek, which has entered the competition since its inception.
Manager Wes Miller is partnering with restaurant chef Phillip Couch to bake Super Rich Chocolate Fudge Cake. They brought the cake to the event a few years ago, earning a third-place award.
After hearing accolades for the dessert and disappointment it hadn't done better in competition, Miller said, it was time to bring back the cake. This year they're going for first place.
"Now that now we've done this a few times, we know we're doing," Miller said. "The cake really speaks for itself."
Fresh raspberries boiled down with sugar and cream and poured on top of the cake are sure to delight the crowd, but the hint of coffee mixed with the rich flavors of cocoa will wow judges and attendees alike, Miller said.
"The coffee, brewed and added to the mix, makes the cake's distinct flavor," Miller said.
While competitors iron out their entry plans, the Rotary Club is finalizing event details. In addition to chocolate and treat tasting, event highlights include a silent auction, raffle, no-host bar and live music by bluegrass band Strings Attached. Organizers expect more than 1,000 people and hope to surpass last year's $23,000 raised.
"With all the money Rotary raised with this event we are able to help a lot of local charities over the year," said committee chairwoman Jill Skeem.
As great as the 25,000 pieces of chocolates and other sweets to be presented at this year's Death by Chocolate, they aren't as important as the charities that will benefit, like Valley House and The Salvation Army.
Raising money never tasted so good.
A tasty way to die
The Rotary Club of Twin Falls hosts its Fourth Annual Death by Chocolate from 6 to 9 p.m. Jan. 29 at Canyon Crest Dining and Event Center at 330 Canyon Crest Drive, Twin Falls.
If you go, expect to circle the room, collecting bite-sized portions of treats from each competing chef. Then you'll vote on your favorites. Cost is $15 per person in advance and $20 at the door. Advance tickets are available at Everybody's Business in Twin Falls.
Information: committee chairwoman Jill Skeem at 320-2786 or jillasherman@ yahoo.com.
Blair Koch may be reached at 208-316-2607 or blairkoch@gmail.com.