Chocolatier Recipe Development Course Day 5: Finishing Peach Bonbons
PEACH. Fresh peaches, cinnamon and star anise in dark chocolate. #finechocolate #ecolechocolatmanchester2018 #ecolechocolat
Category: A Day in the Life
A Chocolatier’s Blog, or A Series of semi-random events in an ongoing quest for happiness and chocolate.
Chocolatier Recipe Development Course Day 4: working with fresh fruit
HYBRID fresh pluots with cinnamon-infused bourbon and Itakuja Brazilian dark. #ecolechocolatmanchester2018 #ecolechocolat #freshfruit #pluot #wordfordreserve #valrhona #doublefermentation
Chocolatier Recipe Development Course Day 3: Complex Aromatics
PSYCHIC EXPERIENCE Imperial Sichuan peppercorn, citrus, and nutmeg truffle by Chocolatier Recipe Development Course student Todd. #chocolatier #sichuanpepper #nutmeg #ecolechocolatmanchester2018 #ecolechocolat #electric
Chocolatier Recipe Development Course Day 2: Working with Tastes
WILDE CHILDE intense pineapple truffle by Ecole Chocolat Chocolatier Recipe Development Course student Rosemary. #chocolatier #chocolate #ecolechocolatmanchester2018 #ecolechocolat #finechocolateindustryassociation #pineapple
Chocolatier Recipe Development Course Day 2: working with tastes
A PAIR OF OLIVE OIL TRUFFLES. dark is fudgy Ghana chocolate in Mexican Onza heirloom chiles, made by Chocolatier Recipe Development Course […]
Chocolatier Recipe Development Course Day 3: Complex aromatics
SPICE GAME – Ethiopian black cardamom and honey in Maranon Canyon Peruvian 100%. Made by Chocolatier Recipe Development Course student Maureen. #chocolatier […]
Chocolatier Recipe Development Course Day 3: Flavor and Caramel
THAI TEA CARAMEL with crushed cacao. Made by the Ecole Chocolat Chocolatier Recipe Development Course at Dancing Lion Chocolate. #chocolatier #chocolate #caramel […]
Chocolatier Recipe Development Course Day 3: Complex aromatics
LONG WAY FROM HOME – cranberries, fresh garden savory, and Liona Dominican Republic 70 dark chocolate in crushed cacao nibs. Made by […]