Chocolate Apprentice

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Tea and Chocolate Tasting

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Tea and Chocolate:  These are a pair of my favorite things.

There is nothing like a vibrant cup of well brewed tea in my favorite translucent-but-strong mug, my fingers laced around its warmth, feet slung over the arm of a chair, nose in a book, to calm me down and make me feel everything is going to be okay.

I feel the same way about a square of really good chocolate.  Holding a piece strategically, between tongue and hard palate, just sorta letting it melt inconspicuously, no one ever need know I am not paying attention to what they are saying.  [Read more…]

Filed Under: Chocolatiers, Flavours and Textures, Other Foods, Tastings

Theo

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I love Seattle.   Two hours away from my lovely Vancouver, crossing that border into the United States accentuates the “we’re on a holiday” feeling, as I nudge my little red car onto the I-5, and carefully check the smaller inside dial on my accelerator.  We are now travelling in miles per hour and I don’t want to get this mini break off on the wrong foot with a speeding ticket.

Younger Son, my intrepid companion on this trip, laughs aloud when I express my concern over this.  [Read more…]

Filed Under: Chocolatiers, Flavours and Textures, Other Foods Tagged With: Bean to Bar, Seattle

Pâte for Pride

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I am making a rainbow flag – in jelly.

It’s Pride Week in Vancouver, culminating in the huge, colourful, float and fun filled Pride Parade on August 4th, through Vancouver’s West End, which is now sporting the world’s first permanent Rainbow Crosswalk, at Davie and Bute Street.

There are rainbows everywhere, including the one I saw this morning – after our first day of rain in over 31 days (nearly a record for Vancouver).

And because it’s fun, colourful and relatively easy to do in this hot weather, I am going to make six different flavours and colours of pâte de fruits, using the bounty of fresh fruit now in season. [Read more…]

Filed Under: Flavours and Textures, Other Foods, Special Occasions Tagged With: Cocoa Nymph, fruit, pate, Pride week, Rachel Sawatzky

That Fruity-Biscuity-Chocolate Thing

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I gave a tiny Mason jar of caramelized white chocolate to my dear friend, Steph.  She looked intrigued, but was a bit mystified.

“Umm, this looks fantastic,” she said, appreciatively regarding its golden depths and even the white marbling on top. “How do I eat it?”

A very good question.  Being chocolate, it had of course, solidified at room temperature, and needed to be melted gently, over a bain marie or in the microwave, to get it out of the jar. [Read more…]

Filed Under: Flavours and Textures, Other Foods, Technique, Tempering Tagged With: caramelized, digestive, puree

Trendy Chocolate Nostalgia

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Maybe it’s because a friend of mine posted a clip on Facebook of the 1987 Crystal Light aerobics championships and I thought, “Oh yeah, I wore that spandex and those Reeboks” or  because a few days ago my son and I made a recipe from a magazine clipping I have kept pasted in a book and I realized it is from Spring 1984, or because I’ve just had a birthday and feel really old, but I have been revelling in nostalgia this past week. [Read more…]

Filed Under: Flavours and Textures, Other Foods Tagged With: Chocolatier, Deborah Roitberg, Judith Olney, Susan Mendelson

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