The chocolate soufflé has long been a favorite at Chandlers for special occasions.
The original recipe for our chocolate soufflé was developed by Chef Luis back in the 70s when he worked at the Lavia Ritz in Newport Beach.
Pastry chef Angie makes 30-50 soufflés a day! “We have a dedicated convection oven just for the soufflés and, of course, no slamming the door!”
For maximum fluffiness, the batter is made daily.
It all starts with butter milk sugar vanilla espresso*
*don't worry! It's decaf!
Those ingredients are slowly cooked and mixed with flour and egg yolks to form the rich, chocolatey batter.
The batter is carefully mixed with fluffy, whipped egg whites just until incorporated so not to deflate the airiness.
* no slamming the oven door allowed!
It's dessert and a show with a table-side presentation that includes Grand Marnier cream and a rich chocolate sauce.
Drooling yet? Click below for a reservation and try one of Boise's most special desserts for yourself!