Chocolatier Recipe Development Course Day 2: working with tastes
MARANON MAPLE – Phil’s robust dark grade A maple in Creos Maranon Dark milk chocolate, MADE IN OUR Chocolatier Recipe Development Course […]
Chocolatier Recipe Development Course Day 2: working with tastes
SMOKY TEA, RIVER SALT TRUFFLE – made by Maureen for our Chocolatier Recipe Development Course. #chocolatier #ecolechocolatmanchester2018 #ecolechocolat #flavor #lapsangsouchong #murrayriversalt #maranonchocolate
Chocolatier Recipe Development Course Day 3: flavor and caramel
Dancing Lion Chocolate Pastry Chef Donna making dry caramel with our Ecole Chocolat Recipe Development Course students. #chocolatier #ecolechocolat #ecolechocolatmanchester #caramel #manchesternh
Australian Flavors (for my friend Samanta)
IN OZ – Australian wattle seed and bush tomato with honey and a splash of coffee liqueur. Yeah, it’s good. #chocolatier #ecolechocolat […]
Dark Caramel
HAWAII THEN AND NOW – dark caramel dusted with kinako and pineapple and enrobed in milk & white chocolates. #chocolatier #chocolate #caramel […]
Workin’ Day
Folding bread dough for Friday’s bake: small-farm wheat with a hint of rye and Ecuador cacao nibs. Five loaves available. Made Bengal […]