Come see us at the Northwest Food Show on March 20th and 21st and learn first hand how to use our INCREDIBLE Seattle Silk Fillings…Booth 323
Source: Gluten Free Paradiso Silk
Gluten Free Paradiso Silk
Alaska Silk Tiramisu
For more information or the recipe for this dessert please contact the bakery at
206.381.8494 and leave us a message. If you don’t leave us a message we can’t
get back to you. We will return your call as soon as possible or email us at Seattle.Silk.Information@gmail.com
Happy New Year Everyone!
Now that the New Year has begun we have been working on some exciting new desserts that you can make at home, for food service or an in store bakery. One of the new items that we have been working on and have now perfected is a recipe for our new and exciting Clafoutis. It’s a French dessert that we have re-worked using our ChocoBlanKa (white chocolate silk).
I’ll bet some of you are even asking what is a Clafoutis so here’s the definition of a French Clafoutis as I know it to be; it’s more like a rich creamy almond cake that is a cross between a custard and cake with wonderful fresh cherries. Did I mention that the French like to leave the cherry pits in the cherries when they bake it. I’m not sure any of us would like to bite into a cherry pit, so we have pitted our cherries for this recipe. 
The French Clafoutis is meant to be a rustic casual dessert that can be personalized however you like. Be careful when selecting fruits you choose to use with this base recipe. The fruit could be too dry or exude too much juice during the bake time. We love the fancy Bing Cherries with a bit of added Grand Marnier’. Just remove the Vanilla and Almond Extract and add your Grand Marnier’, Kirsh or any liquerer of your choice. We have also made this with our ChocoScura (dark silk) and Grand Marnier’. 
Cherry Clafoutis: (makes 1 6″ dessert)
Soften enough butter to smear your baking ramekin
12 to 14 OZ pitted Fancy Bing Cherries
10 OZ. ChocoBlanca (white silk)
1 TBLSP. Flour (we use Bob’s Red Mill gluten free flour)
2 OZ. whole milk
1 Tsp. Pure Bourbon Vanilla
1/8 Tsp. Almond Extract
Smear Baking Ramekin
Microwave or soften your ChocoBlanca and place in mixing bowl
Add Milk, Flour, Vanilla and Almond, mix just to incorporate
Pour into buttered Ramekin
Add Cherries throughout the top or you can place the cherries first then pour your batter over the cherries…it’s up to you
Place in water bath and bake
Bake at 300 degrees in a water bath
Bake 30 minutes or more depending on your oven just till the custard is set
Your Clafoutis is done when a knife inserted into the center comes out relatively clean
Bon Appetit from the Seattle Silk Team!
New Years Dessert Idea
Well it’s a new year that’s just around the corner and if you’re like me it really caught me by surprise! I am totally not ready to entertain so here’s a quick idea for you and one that I’m going to serve to my guests tomorrow night.
A Golden Dancing Martini:
A bottom layer of Hazelnut Biscotti pieces with Frangelico chocolate sauce
Gianduja ChocoScura (dk silk) with ground hazelnuts
A perimeter of crushed biscotti and coarse chopped hazelnuts
A center of Frangelico Silk mousse
Garnishes dusted with gold dust
We have the ChocScura and ChocoBlanca (white & dark silk) available here at the bakery in 2 LB containers or you can make your own chocolate and white chocolate from your favorite recipes. We are open tomorrow until noon and you can call ahead if you like: 206.381.8494 P 206.650.1648 C
What’s New for the HOLIDAY’s this Week?
Let me tell you there’s a great deal going on this week. We had our 2nd annual online party where we offered 25% off for everyone that received or used our discount code and it was a SMASHING SUCCESS.
Tomorrow is our “WICKED WED.” where everything is 20% off in celebration of the Thanksgiving Holiday!
Elaina Villar in Miami, FL. is the winner of our 10# Semi Sweet Guittard Chocolate block.
Dave a Barb Loutrel will receive a pound of our local Middlefork Coffee and Josh Bullen from ID., is the winner of our Turtles.
Happy Thanksgiving to Each and Everyone of Our “VALUED CUSTOMERS”, we SO Appreciate you!
Welcome to our new Blog
Our blog is a place to receive information about our unique products including recipes and tips to show how easy it is to create pastry-chef quality desserts in your busy restaurant or at home.
Seattle Silik is a chocolate-based ready-to-use foundation for creating quick and easy desserts.
Use as a building block to produce delicious fillings, mousses, frosting’s, glazes, and sauces, this ‘Clean’ All- Natural pastry base is adaptable and simple to use.
So Many Reasons to Use Seattle Silk
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.
Seattle Silk 