I first heard about caramelized white chocolate Last January, when I had the good fortune to attend the Ecole Chocolate Graduate Luncheon in San Francisco. There, we were treated to samples of fabulous chocolates and bonbons, one of which was made with Valrhona’s “blonde chocolate”, Dulcey .
According to the company’s executive chef and director, Frederic Bau, Dulcey was created by mistake, after he left white chocolate in a bain marie. [Read more…]
I have always been slightly afraid of chickens … until now.
Last weekend my partner and I had a long overdue opportunity to visit my sweet friend, Georgia and her backyard chickens. I’ve been meaning to go and see “the girls” ever since she got them, but have never actually been organized enough to catch Georgia while she had some spare time, being the vibrant, involved, active person she is. She recently finished a cross Canada bicycle journey – the chickens stayed home to bond with her Dad. [Read more…]
I have been neglecting the white chocolate. While I have been ganaching, enrobing and molding large quantities of the bittersweet and the milk, the white keeps getting pushed farther and farther back into the chocolate cupboard.
And it’s not like it is the white chocolate’s fault. It’s awfully good stuff of its kind. There I go, again. Expecting it to be dark. Well, it’s not. And this week, I am going to celebrate the fact that it is pale, because it makes a perfect canvas for tinting and its mild sweet flavor makes it perfect for combining with other flavours. [Read more…]
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…]