“Aero”, Aerated Chocolate at Home

Who doesn’t love an Aero Bar, am I right? I’m not sure who came up with this technique, but I first learned about it from John Placko, many years ago when I was helping out with his modernist technique workshops. It’s a pretty easy technique: melt chocolate, thin it out, put it in an ISI, add nitrous oxide, dispense, and vacuum. But in order for you to do all those things, you need some equipment…

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Dragees 101 – Chocolate covered stuff


Shoko’s gluten free crispies covered in milk chocolate in spring colours.

Dragees. Dragees or panned products have been made popular for the past couple of years. Pastry chefs around the world are trying to enrobe, tumble, anything and everything. No longer will your chocolate covered just almonds, peanuts, and raisins and come in small confectionery packages called Glosettes. Nowadays, pastry chefs and chocolatier will try to pan cereal, puffed grains, toffee, gummies with various flavour combinations and finishing them with different colours making them very attractive and appealing. In many instances, taking something that is done in the commercial world and trying to refine it usually have a few issues:


1) Public perception. Why would I pay $12/ jar for chocolate covered raisins when I Glosettes

2) Time. There are limitations to the batch size since we are using small tabletop panners

3) Money. Nuts are expensive, and unless you’re buying hundreds of kilos

4) Lack of knowledge. We are still missing some trade secrets to get the ultimate shine.

5) Exposure to resources. Glazes and polish are sold by the 10s of gallons.

6) Co-packing. But there lies an issues of – is it artisan any more? Read More

To Shine or not to shine.

For some time now, I have been debating whether or not it’s worthwhile to polish panned products. The approach of making your chocolate panned items shine is becoming more and more popular recently. This process is sometimes finicky, the final shine is very much dependent on time, temperature, relative humidity, and even batch size – many variables as you can see. I guess it comes down to a preference, what do you prefer?

Before polish and shellac

After polish and shellac

A Black Forest (Birthday) Cake

Not too long ago, Royce and I were talking with my mum about food (no kidding eh?) and mum “casually” mentioned that for a time she had really liked black forest cake.
With her birthday only a couple of weeks away, we knew a hint when we heard one (or at least, we figured we did). This year for my mum’s birthday, we made her a black forest cake. I know mum loves anything chocolate, so she’d like this. And I have really fond memories of the grocery store version of this cake that my grandma used to buy for us…So why not?! Read More

Tobacco Scented Whiskey Caramel Truffles

Friends of ours have just recently opened a restaurant called Big Tobacco Kitchen & Whiskey Bar in Hamilton, Ontario. The “Big Tobacco Kitchen” gets its name because the menu draws from the childhood experiences of the owner, who grew up on a tobacco farm in Norfolk county. Megan and I thought it would be cool to make them a Christmas gift that was inspired by the story of their new restaurant.

Whiskey Caramel Truffles (makes roughly 22 truffles) Read More