“Chocolate to me is the Mother Ship of desserts, from which countless new and old recipes are possible,” says John Troiano, Research and Development chef at Kozy Shack, headquartered in Hicksville, Long Island.

When Chef Troiano, a graduate of the Culinary Institute of America (CIA), isn’t developing recipes, he's traveling around the country promoting Kozy Shack’s all natural, preservative-free products.

“My philosophy is to keep things as simple as possible. When we over create, we lose sight of the wonderful flavors all around us.  Simple is delicious,” he says.

Like so many great chefs, Triano’s mother was his first inspiration. “My mother was an excellent baker, with many of her own recipes. The family always looked to her for her holiday creations. One of the best was her chocolate cake topped with a chocolate icing to die for. It was from her heart and will always be in mine.”

Before joining Kozy Shack, Chef Troiano cooked for Marriott and Hilton hotels and the acclaimed Casa Rustica in Smithtown, Long Island and other fine restaurants.  He spent more than eight years as the executive chef of El Al Airlines, where he cooked for Israeli Prime Ministers Itzhak Rabin, Ehud Barack and Benjamin Netanyahu.

Visit www.kozyshack.com.

 

Sweet & Smooth Chocolate Sushi Roll

By Chef John Troiano

4 oz. Kozy Shack Rice Pudding
4 Tbs. Mascarpone cheese
1 ½ Cups Puffed rice
1 Chocolate wrap (pre-made)
4 Whole fresh strawberries, diced
½ tsp. Mint leaves,
1 Tbs. Almonds, toasted and chopped

Garnish
3 Slices fresh strawberry (fresh, fanned)
3 Slices fresh Kiwi

Combine Kozy Shack Rice Pudding, mascarpone cheese, puffed rice and mint leaves.  Blend well and hold.  Place chocolate wrap on cutting board.  Spread 4 oz of rice pudding mixture over entire wrap surface. Sprinkle diced strawberries, mint and almonds evenly over entire surface.  Roll as tightly as possible to resemble sushi roll.  Cut into 4 equal parts and arrange across plate. Garnish with fanned strawberry and kiwi.