Private Chef Robert  |  Greenwich, CT
www.Greenwich-Chef.com Robert@RobertLGorman.com 602-370-5255
Course Five · Dolce · Private Chef Robert

Bunet al Cioccolato
con Nocciole Piemonte IGP

Molded Chocolate-Amaretti Pudding  ·  Toasted Piedmont Hazelnuts  ·  Moscato Zabaione

Greenwich & Fairfield County

Where America's Most Discerning Tables Were Set

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Long before Greenwich, Connecticut became synonymous with hedge funds and estate living, it was a place shaped by salt air, agricultural abundance, and an almost stubborn reverence for the good life. The Long Island Sound has fed this coastline for centuries — its briny oysters and silver-scaled striped bass arriving at tables in Cos Cob and Old Greenwich long before "local sourcing" became a trend. Neighboring towns tell their own stories: Westport with its creative energy, Darien's quiet polish, New Canaan's architectural grace, Ridgefield's village warmth, and Norwalk's working waterfront.

Fairfield County's culinary soul is not borrowed from Manhattan — it is entirely its own. The families here have long known the pleasure of a properly set table, a confident wine program, and a meal that lingers well past midnight. It's a community that sees food not as fuel but as a language of generosity — and it has always demanded, and rewarded, the finest craft. Private Chef Robert is proud to serve these kitchens.

Why Hire a Private Chef in Greenwich, CT

How Private Chef Robert Transforms Your Home into a Five-Star Dining Experience — Tailored Entirely to You

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There is a difference between food arriving at your door and a meal being created in your home. When Chef Robert takes over your kitchen, what happens next bears no resemblance to catering — no chafing dishes, no generic menus printed weeks in advance. He consults with you personally, designs a menu around your preferences and your guests, and sources ingredients with care: perhaps the hazelnut paste from Eataly in Manhattan, premium proteins from Pat La Frieda Meats, and silky Italian imports from DeCicco & Sons locations right here in Connecticut.

A catering company delivers volume. A private chef delivers intention. Every course arrives timed to the rhythm of your evening. Every plate is finished with the precision of a fine dining kitchen — because that is exactly where Chef Robert trained. He handles every detail from mise en place to the last polished surface of your kitchen, leaving you free to do the one thing that matters most: be present with the people you love.

This evening's fifth course — a burnished, silky Bunet al Cioccolato — is exactly the kind of dessert that closes a dinner with authority. It whispers Piedmont, it says something personal, and it will be talked about the next morning. Continue reading for the full recipe, or reach out directly to bring Chef Robert's craft to your table.

Course Five · Dolce

Bunet al Cioccolato con Nocciole Piemonte IGP

Molded Chocolate-Amaretti Pudding  ·  Toasted Piedmont Hazelnuts  ·  Moscato Zabaione
Serves 6  |  Elegant Dinner Party Portions

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Chef Robert's Note Bunet is the dessert that made me fall in love with Piedmontese cooking. It's older than tiramisu, quieter than a soufflé, and it carries a kind of dignified confidence that I find perfectly suited to Greenwich dinner tables. The bitterness of the amaretti, the deep earthiness of Dutch-process cocoa, and that caramel mirror catching candlelight as it unmolds — this is the dessert that earns the silence before the applause.

3a · Mise en Place — Organize Your Three Stations

Before a single flame is lit, prepare and organize the following stations. Bunet rewards calm, methodical preparation.

❄ Cold Prep Station

  • 100g amaretti cookies — finely crushed to a powder
  • 4 large eggs — room temperature, lightly beaten
  • 4 egg yolks (zabaione) — separated
  • Zest of ½ orange — finely grated
  • ½ cup Nocciole Piemonte IGP hazelnuts — toasted, skins removed, roughly chopped
  • 2 cups whole milk — measured and at room temp
  • ½ cup heavy cream — measured

🧀 Cheese & Pantry Station

  • ¾ cup granulated sugar (pudding)
  • ½ cup granulated sugar (caramel)
  • ¼ cup granulated sugar (zabaione)
  • 4 tbsp Dutch-process cocoa powder — sifted
  • 3 tbsp dark rum (or 2 tbsp espresso)
  • 1 tsp pure vanilla extract
  • Pinch fine sea salt
  • 2 tbsp cold water (caramel)
  • ½ cup Moscato d'Asti (zabaione)

🔥 Cooking Station

  • Six 6-oz ramekins or one 6-cup bundt/pudding mold — buttered
  • Deep roasting pan for bain-marie
  • Medium heavy-bottomed saucepan (caramel)
  • Blender or immersion blender
  • Double boiler or heatproof bowl over simmering water (zabaione)
  • Fine-mesh sieve / chinois
  • Instant-read thermometer
  • Kitchen timer

3b · Ingredients

For the Bunet (Serves 6)

  • 4 large eggs, room temp
  • ¾ cup (150g) granulated sugar
  • 4 tbsp Dutch-process cocoa, sifted
  • 2 cups (475ml) whole milk
  • ½ cup (120ml) heavy cream
  • 100g amaretti cookies, finely crushed
  • 3 tbsp dark rum
  • 1 tsp pure vanilla extract
  • Pinch fine sea salt
  • Zest of ½ orange (optional, highly recommended)

For the Caramel Base

  • ½ cup (100g) granulated sugar
  • 2 tbsp cold water

For the Moscato Zabaione

  • 4 large egg yolks
  • ¼ cup (50g) granulated sugar
  • ½ cup (120ml) Moscato d'Asti
  • Pinch of fine sea salt

For Garnish & Plating

  • ½ cup Nocciole Piemonte IGP hazelnuts, toasted & chopped
  • Fleur de sel — a whisper at service
  • Fresh mint leaves, small (optional accent)
  • Cocoa powder — for light dusting

3c · Method

Part I — The Caramel

1
Preheat your oven to 325°F (163°C). Set a kettle of water to boil. Butter six 6-oz ramekins thoroughly — do not miss the rim. Place them inside a deep roasting pan.
2
In a heavy-bottomed saucepan, combine the ½ cup sugar and 2 tablespoons cold water over medium-high heat. Do not stir once the heat is applied — swirl the pan gently if needed. Cook until the sugar turns a deep amber — the color of old cognac, not pale gold — approximately 7–9 minutes. The moment you reach that deep amber, remove from heat immediately; it will continue to darken in the pan.
3
Working quickly and carefully, divide the hot caramel among the prepared ramekins, tilting each to coat the bottom evenly. The caramel will seize and crackle as it sets — this is exactly right. Set aside.

Part II — The Pudding Custard

4
In a medium saucepan, gently warm the whole milk and heavy cream together over low heat until steam rises and small bubbles form at the edges — just below a simmer, not a boil. Remove from heat.
5
In a large bowl, whisk together the eggs and ¾ cup sugar until pale and slightly thickened, about 2 minutes. Whisk in the sifted cocoa powder, the crushed amaretti, dark rum, vanilla extract, orange zest, and pinch of sea salt until fully combined.
6
Slowly ladle the warm milk mixture into the egg base, whisking constantly and steadily — this is your temper; rush it and you have sweet scrambled eggs. Add the milk in a thin, steady stream over the first 30 seconds, then increase to a slow pour. Whisk until fully incorporated and smooth.
7
Pass the custard through a fine-mesh sieve into a clean pitcher or large measuring cup. The batter should be silky, deeply chocolate-colored, and fragrant with rum and almond. Divide evenly among the caramel-lined ramekins, filling each to just below the rim.
8
Pour the boiling water into the roasting pan until it reaches halfway up the sides of the ramekins. Cover the entire pan loosely with foil, tenting to allow steam to escape. Transfer carefully to the preheated oven.
9
Bake at 325°F for 48–55 minutes. The bunet is done when the edges are firmly set but the center trembles gently — like soft Jell-O — when the pan is nudged. An instant-read thermometer inserted at the center should read 170–175°F. Do not overbake; the residual heat will finish the work.
10
Remove ramekins from the water bath. Let cool to room temperature, then cover each with plastic wrap and refrigerate for a minimum of 4 hours — overnight is ideal. The bunet needs this cold rest to firm up, deepen in flavor, and develop that distinctive silk.

Part III — Moscato Zabaione

11
Prepare the zabaione to order, just before serving. Bring a small pot of water to a gentle simmer. In a heatproof bowl, whisk together the 4 egg yolks, ¼ cup sugar, and pinch of sea salt until pale yellow and slightly thickened.
12
Set the bowl over the simmering water — the bottom of the bowl should not touch the water. Pour in the Moscato d'Asti. Whisk continuously and with conviction over medium-low heat for 6–8 minutes until the zabaione is thick, pale, doubled in volume, and falls from the whisk in a slow, ribboning cascade. An instant-read thermometer should read 160°F. Remove from heat immediately.

Part IV — Unmolding & Plating

13
Remove the bunet from the refrigerator 20 minutes before service to take the deep chill off. Run a thin offset spatula or butter knife around the inner edge of each ramekin. Place a chilled dessert plate face-down on top of the ramekin, then — with confidence — invert in one firm, decisive motion. The caramel will release first, pooling in a glossy amber mirror around the base of the pudding. Lift the ramekin away slowly.
14
Spoon a generous puddle of the warm Moscato zabaione alongside and slightly beneath the unmolded bunet. Scatter the toasted Nocciole Piemonte IGP hazelnuts across the zabaione and over the top of the pudding. Finish with the lightest possible dusting of cocoa powder through a fine sieve held high above the plate, a whisper of fleur de sel, and — if desired — two or three small fresh mint leaves for color and lift. Serve immediately.

3d · Time on Task

Stage Time Notes
Mise en Place / Cold Prep 25–30 min Crush amaretti, toast hazelnuts, measure all ingredients
Caramel Preparation 10 min High attention required — do not walk away from the pan
Custard Assembly & Strain 15 min Temper slowly; strain for silky texture
Bain-Marie Bake 48–55 min At 325°F; center should tremble gently when done
Cool & Refrigerate (minimum) 4 hrs (overnight ideal) Critical for texture and flavor development
Moscato Zabaione 12–15 min Prepared to order; serve immediately
Rest, Unmold & Plate 20 min Allow bunet to warm slightly; plate with confidence
Total Active Time ~105 min Excluding overnight refrigeration
Plating & Garnish Vision The unmolded bunet is at its most dramatic on a wide, low-rimmed white or cream plate. The zabaione should pool naturally to one side — not caged beneath the pudding, but flowing toward the guest. The hazelnuts add crunch and the visual warmth of Piedmont. A dusting of cocoa overhead, fleur de sel at the moment of service, and the evening's final course becomes a memory.
Grocery Shopping List

Everything You Need for Bunet al Cioccolato — Organized for Ease

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Print this list before you shop. Quantities serve six guests at dinner party portions. Items marked with ★ are specialty or imported — sourcing notes are provided below each category.

🥛 Dairy & Eggs

  • Whole milk — 2 cups (475ml)
  • Heavy cream — ½ cup (120ml)
  • Large eggs — 8 total (4 for pudding, 4 yolks for zabaione)
  • Unsalted butter — 1 tbsp (for greasing ramekins)

🌾 Pantry & Dry Goods

  • Granulated sugar — 1½ cups total (pudding, caramel, zabaione)
  • Dutch-process cocoa powder — 4 tbsp (sifted)
  • Pure vanilla extract — 1 tsp
  • Fine sea salt — small amount
  • Fleur de sel — for finishing at service
  • Dark rum — 3 tbsp (or substitute 2 tbsp brewed espresso)
  • Unsweetened cocoa powder — extra for final dusting

🍊 Produce & Fresh Items

  • 1 orange — zest of ½ orange needed
  • Fresh mint — small bunch (for plating garnish, optional)

★ Specialty / Italian Imports

  • ★ Amaretti cookies (crisp Saronno-style) — 100g / approx. 3.5 oz
  • ★ Nocciole Piemonte IGP whole hazelnuts — ½ cup (60g)
  • ★ Moscato d'Asti DOCG — ½ cup for zabaione (a half-bottle for the table as well)
  • ★ Dutch-process cocoa (Valrhona or De Zaan) — 4 tbsp
Local Sourcing: Amaretti cookies, Nocciole Piemonte IGP hazelnuts, and Moscato d'Asti are reliably available at DeCicco & Sons (multiple CT locations — their Italian import section is exceptional), or at Eataly, New York for premium Valrhona cocoa and estate-quality Moscato. For specialty pantry items sourced closer to Greenwich, check Aux Délices on Greenwich Avenue.

🍷 Wine & Spirits

  • Moscato d'Asti DOCG — 1 bottle (½ cup for cooking; remainder pairs beautifully with dessert service)
  • Dark rum — 1 small bottle (Plantation or Myers's recommended)

🔧 Equipment & Utensils

  • Six 6-oz ramekins (or one 6-cup pudding mold)
  • Deep roasting pan (large enough for the ramekins in a water bath)
  • Heavy-bottomed saucepan — at least 2-quart capacity
  • Heatproof double-boiler bowl (for zabaione)
  • Fine-mesh sieve or chinois
  • Blender or immersion blender (optional, for ultra-smooth batter)
  • Balloon whisk (essential for zabaione)
  • Instant-read thermometer
  • Offset spatula (for unmolding)
  • Plastic wrap (for covering ramekins during refrigeration)
  • Aluminum foil (for bain-marie tent)
  • 6 wide, low-rimmed dessert plates — white or cream preferred

Private Chef Robert · Greenwich, CT

Your Kitchen. His Craft. An Evening You Won't Forget.

Imagine arriving at your own dinner table as a guest. The kitchen is alive but calm — mise en place gleaming, sauces reducing, the fifth course resting in the refrigerator precisely as it should be. This is what it means to have Private Chef Robert in your home.

Chef Robert brings fine dining's precision to the warmth of your personal space, offering bespoke dinner party menus, weekly meal preparation, holiday celebrations, intimate cooking lessons, and polished corporate entertaining — all calibrated to the particular taste of Greenwich and Fairfield County living. He sources with care, cooks with purpose, and leaves your kitchen cleaner than he found it.

Reserve Your Date — Contact Chef Robert Today
www.Greenwich-Chef.com  |  Robert@RobertLGorman.com  |  602-370-5255
Frequently Asked Questions

What Families in Greenwich Are Asking About Private Chef Services

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What Does a Private Chef in Greenwich, CT Actually Do?

A private chef in Greenwich, CT plans, sources, prepares, and serves a fully customized menu in your home — handling everything from grocery shopping to post-dinner cleanup. Chef Robert consults with you in advance to tailor each course to your guests, dietary needs, and occasion, delivering a restaurant-quality experience without leaving your property.

How Much Does It Cost to Hire a Personal Chef in Fairfield County, CT?

Personal chef pricing in Fairfield County typically ranges from $150 to $350+ per person for a multi-course dinner party, depending on menu complexity, guest count, and whether specialty ingredients are required. Weekly meal prep services are generally priced on a package basis. Contact Chef Robert directly for a personalized quote based on your specific event and needs.

What Is the Difference Between a Private Chef and a Caterer in Greenwich?

A caterer prepares food in a commercial kitchen and transports it to your home, often serving standardized menus to large groups. A private chef like Chef Robert works exclusively in your home kitchen, creating a fully bespoke menu for your specific guests. Every course is cooked fresh, timed to your evening, and finished with fine-dining precision at your table.

Can a Private Chef in Greenwich Accommodate Dietary Restrictions and Allergies?

Yes — accommodating dietary needs is one of the most important advantages of hiring a private chef. Chef Robert conducts a detailed pre-event consultation to document every allergy, intolerance, and preference among your guests. From gluten-free and dairy-free to kosher-style or plant-based menus, every course is designed from the ground up with your guests' health and enjoyment in mind.

How Do I Hire Private Chef Robert for a Dinner Party in Greenwich, CT?

Hiring Chef Robert begins with a simple conversation. Reach out by email at Robert@RobertLGorman.com or call 602-370-5255 to share your event date, guest count, and any initial preferences. Chef Robert will follow up promptly to discuss menu options, sourcing, logistics, and pricing — and to hold your date before his calendar fills.

About Chef Robert

The Chef Behind the Table

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Private Chef Robert is a fine dining-trained chef with deep roots in upscale restaurant kitchens and a growing reputation among the most discerning households in Greenwich and Fairfield County. Having worked at the highest levels of the culinary craft, he now brings that same rigor and creativity directly into private homes — treating every kitchen as a stage and every dinner as a performance worth getting exactly right. His philosophy is simple: seasonal ingredients, local sourcing wherever possible, and menus that feel genuinely personal, not generically impressive. He is proud to serve the Greenwich community and welcomes inquiries at Robert@RobertLGorman.com or 602-370-5255.

Styles of Private Chef Service

How Chef Robert Serves Greenwich & Fairfield County

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No two households are alike, and no two events require the same approach. Chef Robert offers several distinct styles of service, each crafted to match the occasion, the guest list, and the level of formality you desire.

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Intimate Dinner Parties

Four to twelve guests. Multi-course tasting menus designed personally for your table. Complete service from amuse-bouche to dessert — fully staffed and impeccably timed.

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Weekly Meal Preparation

Structured weekly or bi-weekly visits during which Chef Robert prepares a full week of individually portioned, labeled, and refrigerator-ready meals for your family — with variety, nutrition, and flavor all in balance.

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Holiday & Seasonal Events

Thanksgiving, Christmas, Passover Seder, Easter Sunday, New Year's Eve — occasions that demand something more than a grocery run. Chef Robert designs and executes these meals as the centerpiece of your celebration.

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Corporate Entertaining

Board dinners, client hospitality, team celebrations, and executive retreats. A polished, professional private dining experience that reflects the standards your firm upholds — delivered in your home or rented venue.

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Private Cooking Lessons

One-on-one or small group sessions focused on technique, regional Italian cuisine, knife skills, or a specific style of cooking. Equally suited to curious beginners and confident home cooks ready for the next level.

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Cocktail & Reception Service

Passed hors d'oeuvres, charcuterie presentations, live stations, and elegant buffets for cocktail hours, engagement parties, and milestone celebrations throughout Fairfield County and beyond.

Every service style is available across Greenwich, Darien, New Canaan, Westport, Ridgefield, Wilton, and the broader Fairfield County region — as well as select Westchester County engagements.