Something New and Fun…Desserts in a Glass

Posted on by SeattleSilk (a division of Alaska Silk Pie Co.)

Using our Seattle Silk Bases, ChocoBlanka and ChocoScura, there’s no end to what can be created!

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Pictured above is a Mimosa created with our ChocoBlanka, Orange Puree, and your favorite Champagne. Disolve 1 Ounce of our ChocoBlanka with 1 ounce or more of orange puree in the bottom of your glass. You can make this ahead then add just about half the Champagne and stir. Top the glass off and add your preferred garnish. Of course you can adjust this recipe anyway you like adding more or less Champagne, ChocoBlanka or Orange puree.

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Here we have dessert shooters using our ChocoBlanka, ChocoScura, liquors and liquers from the bar and shot glasses.

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As you can see, there are so many desserts that can be created using our Seattle Silk ChocoBlanka and or ChocoScura, your imagination, glassware from your bar and adding our “Fabulous” base will be all you need to dazzle the customer.

So Many Reasons to Use Seattle Silk

Posted on by SeattleSilk (a division of Alaska Silk Pie Co.)

Here we have Key Lime Souffles made with our ChocoBlanka

Fully Versatile and Adaptable
A fundamental ingredient for making fillings and mousses – use as a blank canvas to invent hundreds of signature desserts and savory sauces and dressings.

So Easy to Use, you don’t need to be a trained pastry chef. A convenient and cost effective way to help your busy kitchen or bakery save time and labor.

Pictured below are dessert shooters

Who doesn’t love a smore bar

How about mini bites, a version of a petit four’s but so much better!

Call us for more information on how to order and start using this amazing base that is not only clean but incredibly versatile. The ChocoBlanka has only 3 ingredients and the ChocoScura has only 5 ingredients….call 206.381.8494 or email us at admin@alaskasilkpie.com Yes, Seattle Silk is a division of Alaska Silk Pie Co.

Granny Smith Cream Brulee

Posted on by SeattleSilk (a division of Alaska Silk Pie Co.)

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Well I have been experimenting with a Granny Smith Apple and our ChocoBlanka creme brulee batter.  I hollowed out an apple then placed our ChocoBlanka creme brulee batter into the apple to be baked.

Here it is filled and ready for the oven.  I baked it and it was delish but the apple wasn’t quite baked enough.  I had cut the bottom just slightly so that the brulee batter wouldn’t spill out and the apple would sit level for baking.  Below is the finished apples after I had bruleed them.

Bruleed Apple

So here it is fresh out of the oven.  I bruleed it just after it had come out of the oven.  The apple was a bit aldente and a little too much so for my liking.  Next attempt I will par bake the apple then fill it and try again…..stay tuned for the new and improved version.

Again, this was just my 1st attempt at it and I must say, even though the apple was not quite as baked as I would have liked, it was pretty tasty.  Next time I’m going to add vanilla bean to the ChocoBlanKa cheesecake batter….YUMMMMMMMMMMM! I’ll bet you could add lots of interesting flavors to this dessert.

Let me know if you have any ideas for me to try on this dessert.  I think that once it’s perfected it will be quite tasty!  What do you think?