Chocolate Apprentice

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…]

An Experiment in Good Taste

I feel like phoning my younger son’s super-cool Science teacher, and inviting her over to the kitchen for this week’s exploration.

I really want to put on my lab coat (I was given one, by a doctor friend, for auditions.  I have, I think quite convincingly, played many a nurse/lab technician on TV), and my elder son’s chemistry glasses.  Okay, maybe that is taking it a little too far.

I am delving into the research section of the Ecole Chocolat curriculum, and am conducting Philippe Conticini’s Flavor Experiment. [Read more…]