Dipping Chocolate

Story time! Every now and I then when I’m meeting new people in the pastry world, the question of how I got started often comes up. I worked in kitchens for many years before getting involved in pastry. It started almost 11 years ago when I was attending teacher’s college in 2019. I had recently gotten into sugar work, and when I went to a restaurant trade show I was asked if I’d be interested in participating in a chocolate competition. I said yes without any hesitation, not realizing that I would be competing at the National selection of World Chocolate Masters – the winner would get to represent Canada and compete for their country in Paris. Fake it till you make it, right? The thought of winning never crossed my mind, knowing that I lacked a few skills here and there.

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“Aero”, Aerated Chocolate at Home

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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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