Chocolate Apprentice

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…]

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…]