Chocolate Apprentice

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Salted Caramels

Maybe it’s because I live close to the ocean.  My partner has a sailboat, and on windy days, the feel of a light salt spray hitting my face (and I do mean a light one:  I am a fair weather boater) makes me lick my lips and crave salty foods.

Spring is in the air and it is almost time to put the boat back in the water, so it is, perhaps, no wonder I am thinking of fleur de sel.

This wonderfully tasty and expensive salt is, according to David Lebovitz, “a hand-harvested sea salt collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans”.

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Filed Under: Chocolatiers, Flavours and Textures, Tastings Tagged With: caramel, Chocolate Arts, Chocolaterie de la Nouvelle France, Cocoa Nymph, Cocolico, David Lebovitz, salt, Thomas Haas

Layering

This week has many layers.

I’ve been looking at some gorgeous chocolates, on the websites of Ecole Chocolat graduates, and they have inspired me to try.

All I have to do is create two compatible layers, which will look sharp, taste good together, and be resilient enough to hold their shape, and not melt into each other.

There is nothing like the challenge of a new tool.

This one looks like a white plastic window frame, and indeed it will frame a layer of caramel, on top of which I will put another ever so slightly deeper frame, which in turn will hold a layer of dark chocolate ganache.
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Filed Under: Flavours and Textures, Technique Tagged With: caramel, ganache, layer

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