Portrait Of A Gourmand – Dan & Jael – French Broad Chocolates Lounge and Strawberry Cheesecake Recipe

Portrait of a Gourmand A gourmand is simply, someone who takes pleasure in food and eating. This is a continuing photographic series of gourmands, from all walks of life. There are many gourmands that inspire us in profound ways that make us experience and think about food differently. These portraits essays share their amazing stories.

Today’s highlight is actually of two gourmands, the lovely couple, Dan and Jael Rattigan of French Broad Luscious Chocolates, aka The Chocolate Lounge. The only thing sexier than this charming couple is their collection of hand made, artisan chocolates, which are pure chocolate bliss. These are some of the finest that we’ve had in a long time.

french broad chocoalte lounge

Their Chocolate Lounge in Asheville, North Carolina was a dream and opportunity that opened up before them. They had the courage to follow it, and now there are thousands who thank the cacao gods that the did. To taste their chocolates is to know rapture. Their lounge serves up fabulous pastries, artisan cheeses and operates as a wine bar as well. It’s not just the love of sweets that they share, but they also sell cheeses from many of Asheville’s best from local producers . It’s the best chocolates, cheese and wine that Asheville has to offer in one warm and inviting setting.

Dan & Jael are also parents of two beautiful boys. How cool is that to have your mommy and daddy make and sell chocolates? Score!

We had the pleasure of meeting them during a blogger trip to Asheville, NC back in July. Their story of how they met, how they bought an old schoolbus and drove it all the way to Costa Rica was inspiring. From there, they opened up a a cafe and started a family. Their amazing drive (literally, to Costa Rica from Minnesota!) to share their love of chocolates led them to Asheville, NC. Dan and Jael’s passion is inspiring!

Our upcoming “The Hungry Travelers” show will be featuring Dan and Jael’s amazing school bus expedition and chocolate story. So we’ll have to keep this short and let the video episode share the rest.

In the meantime, we have the pleasure of introducing you to the most fabulous and gorgeous chocolatiers in the chocolate world, Dan and Jael Rattigan of French Broad Chocolates.


If you could have one big finale meal, what would your final feast be?

Asking us to pick our final meal is tantamount to asking us to pick a favorite truffle from our collection; which, incidentally, happens all the time at the Chocolate Lounge.  Our love and appreciation for the world of good food is an integral part of that which defines us.  It pervades our lives and our business.  The answer inevitably falls upon our whim: with so much food and drink in the world to bring us to our knees (in genuflection, in pure reverence), how could one pick?

Therefore, our menu begins:  “In this moment, it would be…”

A formidable task, indeed, to design our last supper.  The first thing we must do is set parameters.  We’re making it ourselves, so we’re going to need a few days’ notice for ingredient acquisition, and as for preparation, at least two days.  (For our wedding, the dessert buffet alone took 4 days to make…) Moreover, we are going to want to invite some family and friends.  The constituency of this gathering will have its influence on the menu, in spiciness (kids will have to forego the carrot pickle, at least) and extensiveness (is there someone to stand dutifully over the grill, applying, turning and removing the naan as it puffs and develops black spots?).  And for goodness sake, can we pick a certain time of year?! Please let it be right now when the tomatoes are in season….

In this moment, our last meal would be a lavish feast of indian food.  One of mine and Jael’s most elaborate dinner parties to date was a 12 course indian dinner prepared and served to our friends after hours at Bread and

Chocolate, our first restaurant, in the village of Puerto Viejo on the Caribbean shores of Costa Rica.  It was magical and unforgettable, but we’ll do better with ingredients this time, though perhaps falling short on number

of elements.

Beginning the day before, we’ll pick up a gallon of fresh, non-pasteurized goat’s milk from a local goat dairy.  (Mind you, we’ll be buying it labeled as “pet milk” because state law prohibits sale of raw milk for human consumption.)  With the addition of fresh-squeezed lemon juice, we’ll collect and strain curd for the paneer.  It will be made into *Saag Paneer*, greens with cubes of lightly fried cheese.  We can grab a motley collection of greens from around our house and yard, including what remains of our mustard, chard, and kale, plus the wild super-weed lamb’s quarter, which has taken over most of our front yard.

The most unlikely ingredient to find, representing a small hole in the tapestry of Asheville’s food society, would be fresh-pressed oil.  The next best thing–which Dan eats by the bowl with his morning bread ration–will

be Theros Olive Oil, which young Niko Theros presses at his grandfather’s olive orchards in Messinia, Greece every year to bottle and sell in Asheville.  Amazing oil, though it would be nice to have some mustard oil pressed down the street.

Our favorite nut, *cashews, lightly roasted and tossed with sea salt and homemade garam masala* will be a great appetizer.

Jael always insists that a *Chana dal* (in our interpretation, chick peas with tomatoes) be included in our indian meals, and no better time than tomato season!

From southern India, we love a dish of *chopped string beans with toasted coconut*.

I’d like to try to make *Lamb Biryani.*  We’ve made pretty good vegetable biryanis before, but for the last supper, we’ll get some pastured lamb from East Fork Farm to make the traditional indian rice dish.

Whole wheat *chapatis* and lighter yogurt-filled *garlic naan* will be grilled to perfection over charcoal, in absence of a tandoor in our kitchen.  We’ll spread it with ghee made from Homestead Creamery’s southern Virginia butter.

*Raita* is essential.  Fresh yogurt (we’ll make it ourselves, if we’ve got time.  If not, Seven Stars Farm biodynamic whole milk yogurt will do the trick) with tomato, cucumber, cilantro and fresh roasted cumin.

We should have started a while ago on the spicy *carrot pickle*, so depending on the amount of notice before the finale feast, we might pickle carrots.  We’ll definitely make time for *green mango chutney, *a sweet accompaniment.

Why indian food?  It’s a perfect vehicle for combining the best of the local harvest with some exotic accompaniments.  A flight of local beers and a couple bottles of wine will be drunk, hopefully not all while we’re still in the kitchen…

Dessert?  We’ll look no further than our own arsenal.  Our Indian Kulfi truffle: a milk chocolate & toasted pistachio ganache infused with pink rose petals and crushed cardamom; and Masala Chai: traditional chai spices & darjeeling tea-infused milk chocolate ganache with a dark couverture.  There won’t likely be room in our bellies for much else.

More on the Portrait of a Gourmand series:

strawberry cheesecake recipe

Chocolate Covered Strawberry Cheesecake

Yield: Serves 12

Total Time: 10 hour

This strawberry cheesecake from The French Broad Chocolate Lounge was the best that we've ever had. Everyone in our travelling group just adored the cheesecake! It was so smooth, creamy, light, fluffy and delicious.

Recipe by Jael and Dan Rattigan


Strawberry puree:

  • 10 oz. frozen Strawberries
  • 2 T sugar
  • 2 t freshly squeezed Lemon Juice

Almond crust:

  • 2 c whole Raw Almonds
  • 2 oz soft unsalted Butter
  • 3 T Sugar
  • ¼ t Salt

Strawberry cheesecake:

  • 1 lb. Cream Cheese, room temp
  • 1 c (7.5 oz.) Sugar
  • 3 lrg Eggs, room temp
  • 1 ½ t. pure Vanilla Extract
  • ¼ t Salt
  • 12 oz Sour Cream, room temp
  • 2/3 c Strawberry Puree

Ganache topping:

  • 4 oz. Chocolate (50-55% cacao mass is best), finely chopped
  • 4 ½ oz. Cream
  • ½ lrg Egg (beat 1 egg, weigh it, and use half)


Prepare the strawberries:

  1. Thaw strawberries and strain out the juice completely (reserve pulp, should be about 5 oz).
  2. Place juice in a small saucepan and, at a simmer, cook down to a third of original volume. (you should start with about 5-6 oz, and end with 2 oz.)
  3. Add sugar to reduction and stir to dissolve. Mix juice and pulp together with lemon juice. Blend in food processor or with immersion blender.

Prepare the crust:

Preheat oven (400º F) Rack in center position.

  1. Pulverize almonds, sugar, and salt in food processor until crumbly. Add butter and pulse to combine. Press into bottom and sides of 9” springform pan (2.5” tall)
  2. Bake 15-20 min, or until deep golden brown. Set aside to cool while you make the cheesecake.

Prepare the cheesecake:

Reduce oven temp to 350F.

  1. Beat cream cheese and sugar until very smooth (3 min) in a stand mixer at medium speed using the whisk attachment.(yes you read right. It gives the cake that mousse quality). Add eggs, 1 at a time, scraping bowl and beating after each just until smooth.
  2. Add vanilla & salt and beat until incorporated. Beat in sour cream. Beat in strawberry puree. Wrap the pan with the crust in a double layer of aluminum foil.
  3. Pour batter into crust. Place in water bath (hot water) in a larger oven proof pan.
  4. Bake 45-55 min.

5-10 min before cheesecake is done, make ganache topping:

  1. Boil cream. Pour over chocolate and let sit a minute. Whisk gently until chocolate is melted and smooth.
  2. Gently whisk in egg. Spread over hot cheesecake (careful, and don’t pour it all in one place as cheesecake is fragile). Smooth out the top.
  3. Bake 12-15 more minutes until ganache is set along the sides. Remove from oven and place on a cooling rack, with a large mixing bowl over the pan (to cool slowly).
  4. When it reaches room temp, refrigerate. Chill 8 hours before unfolding.
  5. To unmold, run a thin blade knife around the cake pan sides. Remove springform. Gently slide cake onto serving plate. Store covered in refrigerator.
  6. it’s easier to cut the cake if you heat the knife. run it under very hot water, then dry it. Slice!

Notes from Dan & Jael - The best time of year to enjoy this cake is when strawberries are in season, so it can be garnished with fresh berries. however, you’ll see that the puree is made from frozen berries (because the freezing and subsequent thawing releases the juice from the berry’s cells which were ruptured in the freezing process), so enjoy any time of year, and try the same recipe with a seasonal, locally-available fruit of your choosing!

Other ingredient notes: choose ingredients with the same care and attention you would use to pick a babysitter for your kid. dessert is serious business! we use all organic dairy, free-range local eggs, organic sugar, and a highly aromatic vanilla extract. as for chocolate: the ganache topping only uses 4 ounces, so get a couple bars of something you would enjoy nibbling, preferably with a fruit-forward bouquet to complement your berries! - Dan & Jael

Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission and do not re-publish this recipe. Simply link back to this post for the recipe. Thank you.
Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.


{ 18 comments… read them below or add one }
  1. White on Rice Couple

    Thanks for all the wonderful comments everyone! Especially for those of you that had a chance to go visit Dan and Jael. They’re awesome peeps!

    Sophia- Yes, we know of this movie but it has nothing to do with us. The movie is completely un-related to our blog, but it sure sounds funny! It sounds like a great family movie. The common term “white on rice” is a fun term to describe how close and connected two people are.

  2. The Gardener's Eden

    Thank you for the tips on using fresh fruit in the recipe… I will try this on the weekend 🙂 Yum!
    All the best,

  3. juneko

    yum…wishing i could eat the photos off my screen. speaking from personal experience, this scrumptious mousse-y cheesecake is surprisingly do-able for a novice baker, and while the ambience may not be the same as eating it at the chocolate lounge, when you live 4 hours away you can be consoled by eating it for breakfast, lunch, dinner and desert (not than anyone would, of course!). but the truffles remain the exquisite gems, deliverable to my doorstep!

  4. Jael Rattigan

    it was great to meet you today, phoo-d! don’t you just love dodie & sherida?

    t&d – THANK YOU so sincerely for writing so sweetly about us. you guys rock!

  5. Kelsey/TheNaptimeChef

    Now, this is my kind of couple! How wonderful they followed their dream – and what a dream they have! I think I would travel to Asheville especially to see them if I could. I can’t wait until one of their chocolates comes my way. Until then, I will follow them on Twitter! 🙂

  6. Phoo-D

    I had the pleasure of meeting Jael today and sampling the kufti truffle. It was nuanced and oh so good. The shop is a true gem, with beautiful owners and magical flavors! Can’t wait to see your video of their bus trip!

  7. sophia

    i wonder if you knew there is a movie coming out called “white on rice.” is that a coincidence, or is this a common phrase of some sort?

  8. Jael Rattigan

    p.s. I’ve tried the recipe with strawberries & banana, blueberries, blueberries & banana, and just banana. All amazing. Play!

  9. Tokyo Terrace

    What a lovely story! The pictures are beautiful. How could pictures of chocolate not be completely mouth-watering? Wish I was in NC to pick up some of those lovely little chocolates. I love the “Portrait of a Gourmand” series, by the way. So wonderful!

  10. Dan & Jael

    Thanks for your kind words! We look forward to seeing you at the Chocolate Lounge soon.
    Our thoughts on fresh fruit… greater cellular integrity means lower extracellular moisture levels. To follow our recommended process with unfrozen fresh fruit, roughly chop the fresh fruit, toss with sugar and let rest in a chinois. Your pre-sweetened juices will be drawn out of the cells with help from the sugar, and you will then reduce–not quite as much– the juices before adding back to raw puree. Go forth and experiment, Michaela! Let us know the results.

    Dan & Jael

  11. Alison (The Humble Gourmand)

    Jael and Dan are infectiously enthusiastic, warm, kind, generous… Great piece, and I look forward to the bus video!!

  12. Brian J. Geiger

    Aw, man, now I feel bad! I thought that everyone had eaten some of the cake, and we were about to leave, so I figured it was “eat the last piece” or “let it go to waste.” Amends will have to be made.

  13. Dodie @AshevilleTravel

    Sadly, I missed my chance to try this celebrated cheesecake. …One second we were all “sharing” a piece…then, I got distracted and there was nothing but forks on an empty plate! Not even a crumb! Lovely feature. Dan and Jael really do have a contagious passion for what they do…and I’m luck to be close enough to taste it!

  14. Amy J

    Oh my word! How do they stay slim?

    Thanks for sharing. I didn’t know they were there. I’m only 1 1/2 away – a day trip sounds good to me.

  15. TheKitchenWitch

    That’s a terrific story!

    The chocolates and cheesecake made my mouth water this morning!

  16. The Gardener's Eden

    I just shared this recipe with a friend and now have a quick question: If using fresh fruit, instead of frozen for the puree, how would this change the quantities… if at all? The concern was moisture content in the cheesecake and set. Any difference there?
    Thank you ~

  17. The Gardener's Eden

    Wow. What an inspirational story, (and mouthwatering recipes). I am so in love with your blog. I just found you through Vic’s Recipes, (I love her blog too), and I am so glad I did. Thank you for this article. I am a Vermonter, but used to show my artwork in North Carolina, and I miss my visits. I will be passing through on my way to Atlanta, where I now show, and I look forward to stopping in to Dan and Jael’s place then! But, I wonder if I will ever leave? Only one way to find out.
    All the best to you both.

  18. Elsie C

    What a way to greet me this morning with your cheese cake recipe! Now off to the store for stuff that are not in my cupboard. I just made chocolate cake yesterday and used a pound of chocolate for the ganache! whatever was left would be used to “fatten up” my grandkid to go with his evening milk nourishment.
    I am already imagining cheesecake heaven, and, another treat for the grand kids.Thank you much!!!

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