Flavor Trends, Strategies and Solutions for Menu Development
Fernando Ortiz

Fernando Ortiz
Senior Manager of Culinary Operations

Chocolate Marquise

Recipe courtesy of Fernando Ortiz
Sponsor: Ghirardelli

Servings: 10


  • ½ c turbinado sugar
  • 1/3 c Ghirardelli® Sweet Ground Cocoa Powder
  • ¼ c cornstarch
  • 4 c whole milk
  • 4 egg yolks
  • 1 c Ghirardelli® Milk Chocolate Wafers
  • 10 oz Maria or other butter cookies
  • 3 oz fresh berries
  • 2 oz Ghirardelli® Barista Chocolate Mini Chips


  1. Grease a 9-in springform pan and set it aside.
  2. In a small bowl, mix sugar, Ghirardelli® cocoa powder and cornstarch.
  3. Add milk to a medium saucepan. Beat the yolks with a fork and add them to the milk. Add the sugar mixture. Mix well with a wooden spoon and turn on the stove to medium. Stir constantly.
  4. Once it starts to boil, lower the heat and keep stirring. Cook for about 3 more minutes. Remove from the heat and add the chocolate wafers. Stir.
  5. Working quickly, soak cookies in the pudding mixture, just for a second on each side. Place a layer of cookies on the bottom of the prepared pan.
  6. Pour one-third of the pudding into the pan and spread evenly. Add 2 more layers of cookies and pudding. Smooth the top layer.
  7. Garnish with the berries and mini chips. Cover and refrigerate for at least 4 hours or overnight. To serve, loosen the sides of the pan with a kitchen knife or spatula. Pop open the latch and remove the sides.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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