• Parmesan Pudding
  • 1 quart heavy cream
  • 8 ounces Parmigiano Reggiano cheese, grated
  • dash of hot sauce
  • pinch of salt
  • pinch of ground black pepper
  • 1/2 teaspoon guar guam
  • Piquillo Relish
  • 2 Piquillo chili peppers
  • 1 teaspoon Sherry vinegar
  • 1 teaspoon fresh squeezed lemon juice
  • 1 tablespoon olive olive
  • pinch of ground black pepper
  • pinch of salt
  • Cacao Nib Mix
  • 1/4 cup TCHO Roasted Cacao Nibs
  • 1 tablespoon unflavored pop rocks or turbinado sugar
  • 1/2 teaspoon salt
  • 1/2 cup extra virgin olive oil


1.     For Parmesan Pudding, melt all ingredients together on low. Chill. Then puree together to thicken.

2.     For Piquillo Relish, roast peppers, then sweat and peel peppers. Chop peppers to a fine dice, then mix with salt, pepper, lemon juice, sherry vinegar and olive oil.

3.     For Cacao Nib Mix, simply mix all ingredients together into bowl.

4.     To plate, make a quenelle or spoonful of Parmesan Pudding on each plate. Set a spoonful of Piquillo Relish next to pudding on each plate. Sprinkle/drizzle some of the Cacao Nib Mix on each plate. Garnish with parsley. Serve immediately.


Recipe provided by TCHO.