Chef Yoni Mora is the Executive Pastry Chef for ARK Restaurants, Inc., which operates over 20 outlets in Las Vegas including Caesars Palace at the Forum Shops, the Venetian Hotel Casino, New York New York and Planet Hollywood Hotel Casino. With his early beginnings at various South Florida properties, he quickly advanced in his pastry career and settled in Las Vegas, taking on the challenge of larger casino properties. He is currently based at New York New York, and personally oversees the pastry operation for the property’s fine dining restaurants in ARK’s portfolio.

In a key administrative roll, Chef Mora oversees a team of 32 that bring his seasonal menus to life, catering to the demanding and sometimes indulgent tastes of his guests, keeping a trendy offering at the many themed restaurants, and maintaining a high, consistent level of quality across the various departments.

From simple and traditional flavors, Chef Mora accentuates his dishes with subtle spice accents and enjoys a visual style of clean lines and geometry. As far as ingredients are concerned, he enjoys the robust, woody tones of dark Felchlin couvertures, the versatility of Pralinosa Firm, and endless applications of Haco’s Crème Brulee Mix. He is also an active competitor at various events in the US and France, and beginning in 2009, Chef Mora will offer four pastry seminars in conjunction with Swiss Chalet, focusing on core ingredients and year-round flavors.


Chef Mora’s Recipe:
Orangic’ Negro

Orange Chocolate Butter Mousse
14 oz Madagascar 64%
8 oz Butter
3.5 oz Egg yolks
4 oz Sugar
10 oz Egg whites
1 oz Orange oil
0.3 oz Gelatin

Exotic Brulee
5.5 oz Heavy cream
0.75 oz Sugar
0.5 oz Glucose
1.25 oz Egg yolks
0.88 oz Gelatin
0.25 oz Vanilla beans
1 oz Mandarian pulp
1 oz Mango puree

Crunchy Candy
6 oz Feuilletine
3 oz Maracaibo Criolait 38%
1.5 oz Cocoa butter
6 oz Edelwiess White 36%
1 oz Trimolene
1 oz Praline paste

Chocolate Buttermilk Biscuit
4 oz White flour
8 oz Sugar
2 oz Cocoa powder
0.25 oz Baking soda
0.125 oz Baking powder
2 ea Eggs
4 oz Coffee
4 oz Buttermilk
2 oz Oil
0.125 oz Vanilla extract

Mango / Pineapple Gelee
0.25 ea Fresh pineapple, mini-cubed
1 oz Sugar
9 oz Mango pulp
1.6 ea Gelatin sheet

Preparation
Orange Chocolate Butter Mousse
Melt chocolate, then add to the whipped egg yolks and butter. Whip egg whites until fluffy, then fold into chocolate base. Lastly add gelatin alcohol mixture, and pour into demi-sphere molds.

Exotic Brulee
Combine all the ingredients and cook until the batch reaches rose stage. Pour into mold and freeze to later insert in the middle of the oval ring.

Crunchy Candy
Combine melted chocolates with cocoa butter then add the trimolene. Lastly add the rest of the ingredients and place on top of the brulee, which will be inserted in the oval ring.

Chocolate Buttermilk Biscuit
Mix all dry ingredients in the mixer with a paddle, then add the wet products in two stages while scrapping in between.

Pour into half sheet pan and bake at 335 F for 30 -35 min. Once bake and cooled cut disc and place on the bottoms of the oval molds.

Mango / Pineapple Gelee
Cook pineapple and sugar to candied stage then add puree. Simmer to thicken, add getain. Sheet out and cut into rectangles.

Decoration
Decorate with chocolate spray and stained chocolate plaquets as desired.

Specialty Ingredients
#31109 Felchlin-Swiss Madagascar 64% Dark Couverture
#31117 Felchlin-Swiss Maracaibo Criolait 38% Milk Couverture
#31125 Felchlin-Swiss Edelweiss 36% White Couverture
#31305 Felchlin-Swiss Praline Paste