Chocolate Apprentice

  • Tastings
  • Flavours and Textures
  • Technique
  • Tempering
  • Chocolatiers
  • Special Occasions
  • Other Foods
  • About

Fabulous Fat

I have been watching and re-watching the video on the Ecole Chocolate website, detailing how to create hand-made transfer sheets, which are used to decorate the tops of chocolates.

It looks fascinating and fun and I can’t wait to try it out.  The beautiful sheets of coloured, tempered cocoa butter, flecked with gold lustre dust, shown at the end of the video will, I am sure make the perfectly enrobed chocolates, which I am determined to master, become small pieces of modern art. [Read more…]

Filed Under: Chocolatiers, Flavours and Textures, Technique Tagged With: Askinosie, Cocoa Butter, Sibu

Interview with Shawn Askinosie of Askinosie Chocolate

I first became acquainted with Askinosie Chocolate, when Pam Williams of Ecole Chocolat gave me a sample of a single origin white chocolate bar, made from Trinitario beans grown in the Soconusco (Chiapas) region of Mexico.

I don’t really love white chocolate.  I have always considered myself a “the darker the better” type, but I am slowly learning that this is not always true, and that I have been shutting myself off from a whole palate of wonderful flavours. [Read more…]

Filed Under: Chocolatiers, Flavours and Textures Tagged With: Askinosie, Springfield Missouri, white chocolate

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2023 · ecole chocolat ·

Copyright © 2023 · Altitude Pro Theme on Genesis Framework · WordPress · Log in