December, 2002
Contact: Holly Brooker
(845) 255-1450 xt.1301

The students, one from Onteora Central School District and the other from Wallkill Central School District, joined together to whip up their “Sweet Dream” creation, which garnered them a first place award.

“Sweet Dream” is a rich, dark chocolate, four-layer cake with sumptuous white chocolate mouse sandwiched between each layer. The student bakers then enveloped the cake with chocolate ganache surrounded by a chocolate transfer design, before finishing off their spectacular confection with a border of dark chocolate rosettes trimmed with white and dark chocolate leaves.

The two students, who both aspire to be chefs (one a pastry chef and the other an all-around chef) met through the Ulster BOCES Culinary Arts program and discovered they shared similar interests, including the love of cooking, and became fast friends. They decided to partner up for the recent bake-off competition at SUNY Cobleskill that pitted three different high school culinary teams from across the state in a test of culinary skills.

After the judges tasted the dream teams’ decadent dessert, they commented with praises. One judge acknowledged, “Transfer sheet was a nice professional touch.” Another commented, “Elegant table set-up,” and “Well-planned presentation.” Yet another praised, “The mousse was so good you should have put more inside the cake!”

A first place blue ribbon was then placed on their tasty treat. Both chefs-in-training were very proud of the recognition.

“These are outstanding students,” says Culinary Arts instructor Victor Arnao. “There is a reason they won. They were well-dressed, well-mannered, and they presented themselves in a professional manner. Their cooking skills and presentation skills are excellent. This is creativity that comes from the heart. They just showed how to take creativity from their hearts and put it in their hands.”

The recipe for this award-winning dessert is:

Ultimate Chocolate Ganache
2 cups heavy cream
4 Tbs. butter
4 Tbs. sugar
16 oz. semi-sweet chocolate
6 oz. unsweetened chocolate

Heat cream, butter, and sugar until sugar dissolves. Bring to a boil. Place chocolates in a bowl and pour hot cream over them. Allow to stand for 5 minutes. Stir until smooth.

White Chocolate Mousse
10 oz. white chocolate
4 Tbs. water
2 cups heavy cream

Heat chocolate and water over double boiler until melted. Keep at room temperature. Whip heavy cream. Fold chocolate into whipped cream.

Dark Chocolate Cake
1 cup cocoa powder
2 cups flour
2 tsp. baking powder
2 tsp. baking soda
½ tsp. salt
2 cups sugar
2 eggs
1 cup oil
1 cup boiling water

Sift dry ingredients. Whisk sugar, eggs, oil, and vanilla in a bowl. Gradually add and mix dry ingredients and then add boiling water. Pour into 9” pan and bake for 30 minutes in preheated 350°F oven.