Niagara College Presents: Decadence, a Celebration of Chocolate and Icewine

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On February 16th 2013, Niagara College held a student pastry competition at the Canadian Food and Wine Institute. This event provides an opportunity for students from all over North America to showcase their talent and knowledge in pastry arts while incorporating products of ice wine and chocolate.
Each team was asked to produce an assortment of pastry products featuring chocolate and ice wine. The competitors were asked to product a chocolate showpiece, individual pastries, cake, chocolate and a table display.
JOHNSON & WALES UNIVERSITY
Around the World
Rich chocolate bavarin infused with Turkish urfa bieber, cinnamon and blood orange cremeux, 
hazelnut nougatine, orange, Quayaguil chocolate sponge, blood orange caramel
Refresh
Tangy lemon verbena yogurt mousse, peach pistachio dacquoise, apricot and white peach gelee with Inniskillin ice wine

Left to Right: Lemon hazelnut praline, Gingerbread caramel

NIAGARA COLLEGE

HUMBER COLLEGE

For more information, visit:
http://www.niagaracollege.ca/content/Decadence/NationalStudentPastryCompetition/NationalStudentPastryCompetitionHome.aspx

World Chocolate Masters National Selection

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World Chocolate Masters National Selection
From left to right: Philippe Vancayseele (Technical Advisor), Royce Li, Chris Kwok (2nd), Dimuthu Perera, Olivier Tribut (1st Overall), Ruth Bleijervel, Michael Cotard (3rd), Sandra Abballe
The Pyramids
Strawberry Gel, Balsamic Glaze, Pistachio Ganache
Tarte aux Sucre et Pommes
Sugar Tarte, Cocoa Nib Nougatine, White Chocolate Panna Cotta,
Brown Butter Powder, Sous Vide Apples
Chocolate and Citrus
Blood Orange Jelly/ Foam and Fizzy Segments, 
Tonka Bean Pudding, Dulce De Leche Whipped Ganache, Chocolate Powder, Spiced Chocolate Almonds

Dark Side of the Moon
White Chocolate & Coconut Mousse, Dark Chocolate Mousse, Passionfruit Ganache, 
Passionfruit and Mango Jelly, Dark Chocolate Sponge, Chocolate Garnishes  

Sous Vide Pineapples

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Sous Vide Pineapple

1 Pineapple
150g Caster Sugar
5ml Vanilla Extract
50g Water
50g Cane Sugar
50g Gerwuztraminer
1 Star Anise
1 Cinnamon Stick


1. Bring water, cane sugar, and Gerwuztraminer to a boil
2. Add star anise and cinnamon stick to infuse. Set aside
3. Caramelize Sugar, add pineapple
4. Add sugar/ wine mixture, then add vanilla extract
5. Vacuum seal on High
6. Cook @ 75ºC for 1 hour

78 Degrees Presents: Childhood Memory Dinner (August 20, 2012)

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Menu for the night
Menus and place mats at the table with crayons to doodle on
Baby Food
Chilled corn bavarois in baby food jars
Afternoon Snack
House made fish crackers
From left to right: zesty cheddar, creamy ranch, buttery jalapeno
 Alphabet lobster soup
Butter poached lobster, lobster tomato cream, lobster consomme gelee in the form of letter blocks.
Three little pigs
Glazed 40-hour pork belly, sous vide pork tenderloin, parma proscuitto, cherry jus
Pickled mustards, pickled onions, kirsch’d cherries, white balsamic vinegar, parsley oil
Tarragon and parsley leaves, fried pork rind
Freezies
Passionfruit
Campfire (Part I)
Roasted sweet potatoes, marshmallow topping, milk chocolate ganache, feuilletine
Campfire (Part II)
Milk chocolate pudding, shortbread crumbs, marshmallow ice cream
“Kinder surprise”
Dark and milk chocolate, white chocolate, ???

78 Degrees Catering Presents: Chefs without Kitchens

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Green pea shooter, bacon salt rim, mint

Hitz Foccaccia, olive oil butter, sea salt

Slow cooked beets, ashed goat cheese, goat beemster, orange and raspberry gel, orange vinaigrette, arugula microgreens and flowers, tarragon 

Sous vide beef, potatoes, green and yellow beans, glace de viande

Carrot cake, cream cheese topping, candied walnuts, raisin syrup, cinnamon ice cream, coconut ganache, Li Farm carrots
Mignardies