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Katie Beggs

By February 1, 2020June 10th, 2021Featured Chefs


Katie Beggs

Professional Website:

What are some of your favorite Pacific Gourmet products?:

I’m currently in love with the Valrhona Yuzu Inspiration

Why do you enjoy working with Pacific Gourmet?:

They have a great selection of chocolate!

Do you have a recipe to share with the Pacific Gourmet Community?:

Chocolate Hazelnut Crunch
24oz Chocolate, 64% Manjari
4c Hazelnut praline paste or Nutella
8c Feullitine
24oz Milk Guanduja
8oz Chocolate, 64% Manjari
32oz Heavy cream
8oz Butter

First make the base; Melt 24oz chocolate, add Praline paste and mix until combined. Add Feuilitine, mix until it’s evenly covered. Line a half sheet tray with partchnent paper. Using a 1/2 sheet pan extender, spread the mixture evenly to create a base within the extender. Place in the fridge to chill.

Ganache; Place chopped chocolates and cubed butter in a large heat proof bowl. Heat cream, do not bring to boil. Pour hot cream over chocolate mixture. Allow to sit/melt for a moment, then stir until smooth. Pour ganache over chilled base, then returns to fridge. Let chill until completely set. Remove from pan extender & enjoy.