James Freeman
Belcampo, Punta Gorda, Belize
With its own full-diet organic farm, a coffee program from Blue Bottle, and fishing day trips with the chef, this is argotourism at its finest.
Recipes
Ganache For Hot Chocolate and Mochas
This is the water-based ganache that we use as the foundation for our hot chocolates and mochas . After extensive tests by our training department, we found that using water (rather than milk or cream) to melt the chocolate yielded the most rich and delicious drinks. We're lucky to have neighbors on both coasts who make chocolate for us; in San Francisco, we use a drinking chocolate made by TCHO, and in New York, we use a single origin dark chocolate made by the Mast Brothers. The type of chocolate you use will affect the strength of the ganache, so you may need to adjust the amount to taste.
Recipes
Strawberry-Pistachio Buckle
This coffee-cake like strawberry cake is piled high with a lemony pistachio streusel.