Featured Chefs
Rob Sobkowski

Chef Rob Sobkowski has come a long way since working at his grandparent’s bakery in Staten Island at the young age of 10. A chef, businessman and teacher, Rob’s career spans a myriad of exciting projects and accolades including his own line of boxed confections (Sensational Chocolates), awards from the American Culinary Federation, and most recently two Food Challenge events through the Food Network. Inspired by his family’s business, Rob gained his early professional experience alongside his father at their Florida-based bakery, Melody Diane. For the past 14 years, he’s served as Pastry Chef Instructor at the Art Institute of Ft. Lauderdale, as well as Johnson and Wales University.

His view of the industry? Customers are expecting better quality ingredients, are more educated about chocolate and high-end cuisine. He’s a great enthusiast of Felchlin-Swiss Chocolate and has been using it exclusively for 12 years; Gastro and Maracaibo 65% are the two varieties he most uses. Hero-Swiss Marmalades and Fruit Purées (Mango being his favorite) are also common ingredients in his repertoire.

Chef Sobkowski's Recipe:
Apricot Mousse Dome


Cocoa Nib Meringue
2 oz #31307 Felchlin-swiss
Cocoa Nibs
1 oz Sugar
2 ea Egg whites
3 oz Sugar

Vanilla Swiss Roll
3 ea Egg yolks
1 oz Sugar
Salt, to taste
#90072 Vanilla Extract, to taste
3 ea Egg whites
2 oz Sugar
3 oz Cake flour, sifted

Apricot Mousse
6 oz #28008 Apricot Purée
6 oz #6724-192 Hero-Swiss Apricot Marmalade
4.5 oz #22202 Swiss Dream Neutral
24 oz Heavy cream

Other Ingredients
#6717-192 HERO-Swiss Apri-Gel Firm

Preparation
Cocoa Nib Meringue
Place the Cocoa Nibs and the 1 ounce of sugar in a food processor and process for 10 to 15 seconds. Place the egg whites in a bowl with the whip attachment and whip on high speed. When the whites have tripled in volume add 3 ounces sugar and continue to whip on high speed until they reach stiff peaks. Fold in the processed cocoa nibs and pipe out 24 thin 2½ inch circles. Bake meringues in a 200°F oven for 20 minutes or until they are dry all the way through.

Vanilla Swiss Roll
Place egg yolks, 1 ounce sugar, salt and vanilla in a bowl with the whip attachment and whip on high speed to ribbon stage. Place the egg whites in a bowl with the whip attachment and whip on high speed. When the whites have tripled in volume add 2 ounces sugar and continue to whip on high speed until they reach medium peaks. Fold whites into the yolks, and then fold in the sifted cake flour. Spread the batter onto a half sheet pan that has been lined with a silpat and spread it evenly over the pan. Bake the Swiss Roll in a 425°F oven for about 7 to 10 minutes or until it springs back when gently pressed. When cool, cut out 24 2¾" circles.

Apricot Mousse
Whip heavy cream to soft peak and reserve in the refrigerator. Combine Apricot Purée and Apricot Marmalade and heat to 90°F. Add Swiss Dream Neutral and whisk until fully incorporated. Allow mixture to cool slightly. Fold in the reserved whipped cream and using a pastry bag fill domes half way. Place a baked cocoa nib meringue disk on top of the mousse. Pipe some Apricot Marmalade on top of the meringue disks and top with a Swiss Roll circle and brush with some simple syrup. Allow domes to set in the freezer.

Setting
Remove domes from the molds while frozen and place them on a dipping screen. Glaze domes with Apri-Gel Firm which has been diluted with some Apricot Purée and brought to a boil.

Decoration
Place domes onto a plate and decorate with some chocolate curls and cocoa nibs.

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