To say chocolate is in his blood is not far from the truth. Growing up in Nigeria, a mere stone’s throw away from the national cocoa processing plant, the aromas of roasting beans always filled the air.

Upon graduating from high school at 15 in England, Tariq moved to Detroit to become the next great architect, but soon discovered his passion for the pastry arts. Upon finishing his culinary training, he opened his family owned pastry and catering shop, Northville Gourmet. Here, he drew from his childhood experiences and his mother’s culinary influence, and received the first of many local and national awards.

After six years of successful self-employment, Tariq was offered the opportunity of a lifetime, as Detroit’s first casino pastry chef, coupled with the chance to work under a Certified Master Chef, Michael Russell. In 1999, MotorCity Casino opened to rave reviews for its foodservice. Through Chef Russell’s guidance, Tariq completely immersed himself in all things pastry. Tariq not only began taking every class that time would permit, but also discovered his true love of teaching and competition. In 2004, Tariq was invited back to Oakland Community College as an adjunct pastry instructor and coach for their competition team.

During his tenure at MotorCity Casino, Tariq participated in several ACF competitions, as well as several appearances on Food Network Challenge. Placing in every competition he ever entered (including a ‘Best of Show’) Tariq saw no boundaries to his possibilities. 2004 saw Tariq hitting his stride, being named ACF Central Region Pastry Chef of the Year, and runner up National Pastry Chef of the Year.

After Seven years at MotorCity Casino, Tariq joined forces with New Orleans native and restaurateur Joel Dondis, to create the first of its kind pastry experience in post-Katrina New Orleans. Sucré opened its doors in spring of 2007 and exploded on the local culinary scene. After only 6 months, Tariq was named 2007 Pastry Chef of the Year by New Orleans Magazine. In 2008, Tariq was a finalist for Chef Magazine’s Chef of the Year. The accolades came fast and furious for Sucré, but Tariq maintains that it is due to great balance in a partnership and more so, a passionate, dedicated and inspired team with which he is surrounded by at work and at home, that keeps it fun and fresh every day. Fall of 2010 will see the opening of Sucré’s second location in the New Orleans area, establishing a new style of great Louisiana desserts from the greatest food city on earth!

Chef Hanna’s Recipe:
The Tiffany

Chocolate Raspberry Custard Cake
500 g / 17.6 oz Butter
325 g / 11.5 oz #31118 Felchlin-Swiss Maracaibo 65% Dark Couverture
250 g / 8.8 oz #28002 Ponthier Raspberry Purée
7 Eggs
200 g / 7.1 oz Sugar
125 g / 4.4 oz Cake Flour

Raspberry Gelee
225 g / 7.9 oz #28002 Ponthier Raspberry Purée
115 g / 4.1 oz Sugar
3 sheets #90070SI Silver Leaf Gelatin
1 tsp Lemon Juice
1 tsp Vanilla Paste

Raspberry Mousse
250 g / 8.8 oz #28002 Ponthier Raspberry Purée
65 g / 2.3 oz Pasteurized Egg Yolks
40 g / 1.4 oz Sugar
3 sheets #90070SI Silver Leaf Gelatin
250 g / 8.8 oz Cream, whipped

Chocolate Mousse
1050 g / 37 oz Cream
150 g / 5.3 oz Glucose
1020 g / 36 oz #31101 Felchlin-Swiss Arriba 72% Dark Couverture
900 g / 31.7 oz Cream, whipped

Miroir Glaze
510 g / 18 oz Sugar
255 g / 7.9 oz Water
140 g / 4.9 oz #31301 Felchlin-Swiss Cocoa Powder
140 g / 4.9 oz Sour Cream
10 sheets #90070SI Silver Leaf Gelatin
115 g / 4.1 oz #31251 Felchlin-Swiss Ultra Gloss M Dark

Preparation
Chocolate Raspberry Custard Cake
Melt butter and chocolate together. Mix sugar and eggs. Add chocolate mixture and add flour. Spread batter on Silpat. Bake at 300°F for 8-10 minutes.

Raspberry Gelee
Bloom gelatin in cold water. Heat all ingredients until warm. Add gelatin off heat. Use funnel and dispense gelee into circle flexipan halfway. Freeze.

Raspberry Mousse
Bloom gelatin in cold water. Heat all ingredients until warm. Add gelatin off of heat. Fold in whipped cream when still warm…must be fluid to dispense. Use funnel and dispense on top of gelee. Level with offset and freeze.

Chocolate Mousse
Boil cream and glucose. Pour over 72%. Fold in whipped cream.

Miroir Glaze
Bring sugar, water and cocoa powder to a boil. Remove from heat, stir in sour cream and gelatin. Add Ultra Gloss. Allow to cool before glazing.

Setting

© Copyright 2012 SCFF, LLC (trading as Swiss Chalet Fine Foods).