ST. LOUIS, MO. (KPLR)- A new restaurant has opened at the Chase Park Plaza in the Central West End. The new restaurant, The Preston, will host a 140-seat dining showplace featuring opulent design and artistic culinary creations for breakfast and dinner.
Ched David Laufer, the executive pastry chef at The Preston, stopped by the News 11 studios this morning to teach us how to make his famous chocolate melt. The chocolate melt is a chocolate sphere that contains salted peanut gelato inside. When hot caramel is poured over the top, the exterior shell melts to expose the gelato within.
To learn how to make your own chocolate melt, see the recipe below.
The Preston at Chase Park Plaza
212 N. Kingshighway
St. Louis, MO 63108
Chocolate melt recipe:
1 cup half and half
1 ½ c heavy cream
1 t vanilla bean
½ c creamy peanut butter
Cook mixture till it coats the back of spoon
Pour over peanut butter and bur mix
Place in ice batch and cool
Freeze in ice cream machine
1/2 cup sugar in raw
1/2 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/3 c cocoa powder