Chocolate Apprentice

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Opening Night for Some Special Women

I didn’t blog last week, as I have been steeped in rehearsals for a very special play:  My Mother’s Story.  We are a cast of eight women, telling the stories of ordinary women’s lives – except that they are all extraordinary.

The call went out last year, to women on Vancouver’s North Shore, to write the story of their mothers’ lives, in 2000 words.  From all who sent in stories, eight were selected to be woven together into a play.  So we, the actors, each play the writer and her Mum.  The stories range geographically far and wide, and cover many ethnicities.  [Read more…]

Filed Under: Flavours and Textures, Other Foods, Technique Tagged With: fudge, ginger, My Mother's Story, Presentation House Theatre, truffles

Composing with Chocolate

Two weeks ago, I was working “in the lab” (my kitchen) on an experiment to find the perfect balance of flavour intensity between a dark chocolate ganache and a very good Jamaican rum, to make a centre for a truffle.

This is a basic experiment, to help the novice chocolatier determine quantities needed for consistency of good flavour, without sacrificing a whole batch, if mistakes occur. [Read more…]

Filed Under: Flavours and Textures, Tastings Tagged With: ginger, Patisserie des Reves, Philippe Conticini

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