Category: Chocolate

Caramel Truffles

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No recipe here, just working on our photography skills. 
Btw, Ikea sells damaged cabinet door in different finishes, perfect for shooting surface. 

Campfire Smore

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On June 15,2015, John Placko, Rodney Alleguede and myself, with the help of our friends from Cacao Barry, offered a free demo for pastry chefs in the city at George Brown College. Each one of us had a task, a idea to present, for me it was chocolate with modernist techniques.

My concept was a modern chocolate smores. The bonbon had multiple components that would require several new techniques: a smoked ganache with the smoking gun from Polyscience, a caramelized chocolate component and an edible wick that is torched in front of guests.

Smoked Chocolate Ganache

160g  Heavy cream
110g  Dark chocolate
50g Milk chocolate
20g glucose
40g butter

1. In a saucepan, add heavy cream and glucose
2. Using a smoking gun, smoke the cream and let it sit for 20 minutes
3. In a stainless steel bowl, add dark and milk chocolate
4. Using a smoking gun, smoke the chocolate mixture and let it sit for 20 minutes
5. Heat the cream to a simmer
6. Add it to the chocolate and let it sit for 30 seconds
7. Mix until combine, add butter at 37C
8. Pipe into moulds

Once the bonbon is capped, it is inverted to have the round side facing down. A caramelized white chocolate disc and popping candy is placed on top, along with marshmallow and the edible wick.

The Sunken Treasure

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Chocolate Coral

150g dark chocolate (Ocoa)
10g freeze dried pineapple powder
10g freeze dried passion fruit powder
10g dessicated coconut

Temper/ crystallize chocolate and transfer into cornet.
Pipe chocolate into icy water.
Strain and coat frozen chocolate with freeze dried pineapple powder.
Repeat with passion fruit and coconut.

The Woodland

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On November 12, 2014. I was honoured and privileged to be presenting modern pastry techniques to a room full of pastry chefs from around the city. With inspiration from nature in mind, I adapted several components to create three different plate presentations.

Stones
60g milk chocolate (Alunga)
40g dark chocolate (Ocoa)
100g 35%
24g butter
In a sauce pan, bring 35% to a boil.
Add chocolate, then emulsify butter at 37C.
Cast in moulds and freeze.
Dip frozen chocolate in white chocolate coloured with black powder.

 

Honey Mushroom Meringue
100g egg whites
145g sugar
65g water
12g honey

In a sauce pan, heat sugar, water and honey until 121C
In a stand mixer with a whisk attachment, whip egg whites into a meringue with soft peaks
Slowly pour sugar mixture into meringue while mixing on low speed
Whisk until stiff peaks, pipe half rounds and stems
Dehydrate at 70C for 10 hours, or until completely dry.

Rocks (Aerated chocolate with truffle essence)
227g dark chocolate (Ocoa)
37.5g neutral oil
7.5g white truffle oil
3 N2O charges
Combine chocolate and oil, heat at 45C.
Transfer chocolate into siphon. Charge.
Dispense in Food Saver, and vacuum until set
Ash
43g orange oil
2g ash
33g malto

Combine orange oil, ash and malto.