Chocolate Apprentice

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Finding Your Centre

I’ve been trying to get to the centre of things this week.  Now that I have had such a good time making molded chocolate hearts, I am itching to fill them with fantastic flavours.

Feeling very French, I launch myself into the Ecole Chocolate reading and technique for ganache.  I am delighted to find one explanation for the derivation of this word is, in slang French:  Idiot! This term was supposedly coined when a hapless kitchen apprentice dropped hot cream into a bowl of chocolate.  [Read more…]

Filed Under: Flavours and Textures, Other Foods, Technique Tagged With: Frederic Bau, ganache, pates de fruit

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