Chad Guay
Table 1280
1280 Peachtree Rd
Atlanta, GA 30309
(404) 897-1280

Biography & Interview

Pastry Chef Chad Guay
Table 1280 |Atlanta

Scharffen-Berger Smoked Chocolate Tart, Blackberry Sorbet, Jack Daniels Ice Cream, Tonka Cream
Pastry Chef Chad Guay of Table 1280 – Atlanta, GA
Adapted by

Yields: 12 Servings


    Smoked Chocolate:
  • 6 pounds 72% bitter chocolate
  • 1 cigar

    Chocolate Sweet Dough:
  • 300 grams butter
  • 60 grams icing sugar
  • 105 grams almond flour
  • ½ teaspoon salt
  • 3 eggs
  • 50 grams cocoa powder
  • 385 grams all-purpose flour

    Smoked Chocolate Tart:
  • ½ pound butter
  • ¼ cup sugar
  • ½ cup coffee
  • ½ pound smoked chocolate
  • 2 teaspoons salt
  • 12 ounces eggs
  • ½ Tablespoon Jack Daniels

    Chocolate Croquant:
  • 8 ounces fondant
  • 1 cup corn syrup
  • 4 ounces crème de cocoa
  • 1 ounce chocolate

    Tonka Cream:
  • 1 quart heavy cream
  • 8 ounces sugar
  • 1 vanilla bean, seeds only
  • 1 Tonka bean, crushed
  • 8 egg yolks

    Blackberry Sorbet:
  • 1 kilogram blackberries, pureed
  • 133 grams glucose
  • 3.3 grams sorbet stabilizer
  • 743 grams water
  • 342 grams sugar

    Jack Daniels Ice Cream:
  • 2 quarts heavy cream
  • ½ quart milk
  • 1 pound 1 ounce sugar
  • 3 vanilla beans
  • 8 grams stabilizer
  • 1 ounce glucose
  • 15 egg yolks
  • ½ cup Jack Daniels

    To Assemble and Serve:
  • Grated Smoked Chocolate
  • Pimenton

For the Smoked Chocolate:
Place chocolate into a hotel pan and place over ice. Break cigar into pieces and place in the heating element of a smoker. Put the chocolate into the smoker and smoke at 100ºF for 45 minutes. Pull chocolate from smoker and chill.

For the Chocolate Sweet Dough:
Cream butter and sugar, and add almond flour and salt. Add eggs one at a time. Add cocoa powder and flour. Chill and roll into desired tart shells.

For the Smoked Chocolate Tart:
Bring butter, sugar, and coffee to a boil. Pour over chocolate to melt. Whisk in eggs and liquor. Pour into tart shell and bake at 200˚F for 30 minutes, or until set.

For the Chocolate Croquant:
Add first three ingredients to a saucepan and cook to 165˚C. Stir in chocolate. Pour onto silpat and let cool overnight. Crush into small 2-inch pieces. Grind to a powder in Robot Coupe. Sprinkle desired amount on silpat and bake until melted.

For the Tonka Cream:
Bring cream, sugar, and beans to a boil. Temper in yolks and cook to desired thickness. Allow to set overnight. Strain.

For the Blackberry Sorbet:
Combine all ingredients and bring to a boil. Strain and spin in ice cream maker.

For the Jack Daniels Ice Cream:
Bring ½ quart heavy cream, milk, sugar, vanilla bean, stabilizer and glucose to a boil. Temper into egg yolks. Return to heat and cook until thickened, then strain into remaining cream. Add Jack Daniels and spin in ice cream maker.

To Assemble and Serve:
Garnish tart with grated chocolate and a sprinkle of pimenton dulce, and plate on top of Tonka Cream. Top with a quenelle of Blackberry Sorbet, a quenelle of Jack Daniels Ice Cream, and a shard of Chocolate Croquant.


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   Published: September 2007