, Tusk Bar, and Ninepin.
Spread about 1/2 cup of the whipped chocolate cream on a long rectangular platter, to form a 3-by-10-inch rectangle.&.Using a small offset spatula, spread 1 tablespoon of the remaining chocolate cream on 35 chocolate wafers and arrange them in 5 stacks.
Top each stack with a chocolate wafer (you will have 6 or 7 wafers left over).Arrange the wafer stacks on their sides as close together as possible on the chocolate cream on the platter.(The wafer stacks will lie lengthwise on the platter.)
Spread all but about 1/2 cup of the remaining chocolate cream all over the cake, fixing any wafers that tilt or slide.. Press a long sheet of plastic wrap over the cake, flattening the top and sides gently.Refrigerate for at least 8 hours or for up to 2 days.
Refrigerate the remaining chocolate cream..
Discard the plastic wrap and frost the cake with the remaining chocolate cream, smoothing the top and sides., and jasmine green tea and you’ve got a floral, festive, pre-dinner spritz.
Each 750ml bottle contains five servings.. Verjus Is So Much More Than Grape Juice.Fusion Verjus Blanc ($20).
Food & Wine / Fusion Verjus.“Verjus is a tart grape juice pressed from underripe wine grapes — which gives it racy acidity and little to no sugar,” says Adam Chase, who runs Adorn Bar & Restaurant in the Four Seasons Hotel Chicago.. And Clint Rogers, general manager of The National in Colorado, agrees with Chase that this Napa Valley-made verjus is an excellent spritz choice.