Chocolate Diamonds at Winvian Farm
Cooler, crisper weather is just around the corner, given the season, which only makes a getaway to Winvian Farm that much cozier. (From u-pick outings among the bounty of area farms to leaf-peeping safaris amid the world-class fall colors of the Litchfield Hills, be sure to check out our recent post spotlighting the sheer magic of this time of year in our neck of the woods.)
Fall weather makes snuggling up beside the fireplace in your Winvian cottage or tucking into a meal and a libation at our farm-to-table restaurant downright heavenly. To mark this swoony and multicolored stretch of the calendar, we wanted to share with you a very special confection courtesy of our very own Winvian Farm dessert maestro. First, though, let’s whet your appetite (literally) with a reminder of the overall culinary experience at our luxury Litchfield Hills resort!
Fall Dining at Winvian Farm
This is a wonderful time of year to dine here at Winvian Farm (though, truth be told, dining with us any time of year is wonderful). Our resort restaurant’s seed-to-table philosophy means the dishes presented by Executive Chef Chris Eddy paint a seasonal picture on the plate—and benefit greatly from our on-site organic gardens and orchard, greenhouses, root cellar, henhouse, apiary, and herb plots.
An autumn feast at the Winvian Farm restaurant gets an extra boost courtesy of our fabulous wine cellar, meticulously curated by our masterful sommelier, and by an irresistible dessert menu. Speaking of which…
Chocolate Diamonds: A Soul-satisfying Fall Treat at Winvian Farm
Our Winvian Farm Executive Pastry Chef Jim W. Hutchison also marks the seasons with his own delectable creations, one of which is a tried-and-true guest favorite: Chocolate Diamonds. We can’t think of a better way to wind down a fall day in the Litchfield Hills than with a Chocolate Diamond (or two), which is—at the risk of a little hyperbole—downright bliss-inducing.
We’re happy to share Chef Hutchinson’s exclusive recipe for Chocolate Diamonds with you. We hope you enjoy—and we hope you’ll join us at Winvian Farm this fall!
Recipe by Jim W Hutchison, Executive Pastry Chef at Winvian Farm, Morris CT
|Powdered Sugar||160 g|
|Sea Salt, fine||7 g|
|Whole Egg||1 Each|
|Bread Flour||395 g|
|Cocoa Powder||50 g|
- Mix the soft butter, powdered sugar, and salt, and then add whole eggs and mix until combined.
- Add the sifted flour and cocoa powder and mix to incorporation.
- Portion into 7 oz (200 g) logs, 17 inch (43 cm) long.
- Refrigerate for a minimum of 4 hours.
- Brush each log lightly with egg wash and roll in granulated sugar. Cut into slices, 0.4 inch (1 cm) thick, and place on a parchment-lined sheet pan.
- Bake at 335ºF (168ºC) in a convection oven for 10 to 12 minutes.