Andrew Shotts began dreaming of making his own line of gourmet chocolate bonbons while working as the pastry chef at La Cote Basque in New York City, where he began experimenting with chocolate, flavor, and texture combinations. His colorful, multi-faceted, and intensely flavored gourmet chocolate candies were offered to the restaurant's patrons as a delightful treat at the end of their meal.

Shotts continued to create and perfect these luxury chocolate candies and truffles, while adding more unusual flavors to his chocolate repertoire, when he moved on to re-open the legendary Russian Tea Room as the Executive Pastry Chef. Shortly thereafter, Shotts joined the Guittard Chocolate Company as their Corporate Pastry Chef. Working with their technical experts, he helped formulate and create the E. Guittard brand of couverture chocolates. In the fall of 2001, Shotts decided the time was right to launch his own line of artisanal chocolate bonbons, and Garrison Confections, Inc., was born (Garrison is his middle name).

E. Guittard Chocolate Mousse

Yield: 4 servings

Heavy cream, whipped to soft peaks 2/3 cup
E. Guittard L’Enchante chocolate,
melted and cooled to body temperature
7 ounces
Water _ cup
Egg yolks 6
Light Corn Syrup 1 tablespoon
Non-fat dry milk powder _ cup


> Store the whipped cream in the refrigerator until ready to use.
> Slowly heat the chocolate in a double boiler until fully melted and smooth. Remove from the heat and let cool to body temperature.
> Combine the water, egg yolks, corn syrup, and non-fat milk powder in a 2 or 3 qt saucepot and place over high heat. Cook, whisking constantly, just until the mixture barely begins to simmer. As soon as you begin to see small bubbles, remove the mixture from the heat and strain through a fine mesh sieve into a mixing bowl. Using an electric mixer set on medium speed whip the mixture until cool (not cold), about 10-15 minutes.
> Fold the cooled egg mixture into the body temperature chocolate until almost incorporated. You should still see streaks of melted chocolate in the mixture (marble effect). Gently fold in the whipped cream until the mixture is completely smooth and homogenous.
> Pipe or spoon into four champagne flutes.
> Garnish with fresh raspberries or whipped cream if desired and serve.

E. Guittard Chocolate Pots de Crème

Yield: 8 demitasse cups

Whole milk 2 cups + 2 tablespoons
Prince Vladimir Black Tea, loose 1 heaping tablespoon
Large egg 1
Large egg yolks 6
Granulated sugar 1/3 cup + 1 tablespoon
E. Guittard L’Harmonie chocolate, chopped 4_ ounces

> Preheat the oven to 270 F.
> Pour the milk and the tea into a medium-size heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. Remove from the heat and let steep for 15 minutes.
> While the milk is steeping, place the whole egg, the egg yolks, and sugar in a medium-size bowl and whisk until well combined and thick.
> Using a fine mesh sieve, strain the warm seeped milk into the egg mixture and whisk thoroughly.
> Pour the heated egg mixture into the heavy-bottomed saucepan and stirring constantly with a spatula or wooden spoon, cook over medium-high heat until the mixture is thick enough to coat the back of the wooden spoon. Do not allow the mixture to boil.
> Place the chopped chocolate in a medium-size bowl and cover with the hot crème anglaise.
> Use an immersion blender to combine the two until smooth and homogenous. All the chocolate should be melted.
> Strain through a fine-mesh sieve into eight ovenproof china demitasse cups placed inside a 2-inch deep roasting pan.
> Place the roasting pan in the preheated oven and add enough warm tap water to reach half way up the sides of the demitasse cups.
> Bake for approximately 15-20 minutes, until the custard trembles only slightly when jiggled.
> Remove from the oven and the water bath and cool slightly.
> Refrigerate until ready to serve.

Liquid Center E. Guittard Chocolate Cake

Yield: 4 cakes

Unsalted butter 7 tablespoons
E. Guittard L’Etoile du Matin chocolate, chopped 3.5 ounces
Granulated sugar cup
All-purpose flour 1/3 cup + 2 tablespoons
Whole eggs 4

ß Preheat the oven to 410 F.
ß Melt the butter in a heavy-bottomed saucepot just until it begins to simmer.
ß Place the chocolate in a mixing bowl and cover with the hot butter. Let sit for approximately 30 seconds to allow the heat of the melted butter to melt the chocolate. Gently mix until fully combined and smooth. All of the chocolate should be completely melted.
ß Combine the sugar and flour in a medium-size mixing bowl, then add the eggs and mix until well combined. Add the melted chocolate mixture and combine until fully incorporated.
ß Divide the batter among four very well buttered 4-ounce soufflé ramekins.
ß Place the ramekins in the pre-heated oven and bake for 8-10 minutes. (If you prefer a more liquid center, bake for 8 minutes. If you prefer a more baked center, bake for 10 minutes.)
ß Immediately upon removing the ramekins from the oven, invert each into the center of a plate to remove the cake.
ß Serve with vanilla ice cream or whipped cream if desired.