Tim Kirker, Chef, Bistrot Zinc
Tim Kirker headed to Minnesota for college seeking an experience to rival the richness of his Maine upbringing. The tentative pursuit of a teaching career gave way to the allure and excitement of a professional kitchen. Cooking became his window into...
6 large eggs, at room temperature 1/4 teaspoon cream of tartar 1 tablespoon Grand Marnier liqueur 2 tablespoons water 4 tablespoons sugar 6 ounces of bittersweet chocolate (62% to 70% cocoa mass), finely chopped 4 tablespoons butter, small dice at room temperature
Prep Time: 4 hours Serves: 6 Recipe courtesy of Chef Tim Kirker at Bistrot Zinc in Chicago.