Valrhona Day 3: An Early Start
The class started bonbons within minutes of arrival at 8:30 this morning. The passion fruit ganache Rollin’s sealing up was particularly vibrant […]
Tag: France
Valrhona Day 2: Caramelized Cacao
A mountain of caramelized cacao. Rainforest calm in a cast of character Chocolatiers.
Valrhona Day 2: Decorating Molds and Much More
et voila! The molds will next be airbrushed purple. The glueless tape is available from Martha Stewart, but a little research shows […]
Valrhona Day 2: Washi Tape!
Preparing molds for airbrushing. Pastry Chef and Class Assistant Camille, left, shows how it’s done, while students carefully apply the washi strips.
Valrhona Day 2: Bad Ganache, Good Ganache
Chef Romain following up on yesterday’s emulsion demonstration. This class isn’t just about making stuff, it’s about understanding what you’re making and […]
Bridges
My wife and I felt very French walking back from dinner at 11pm. The food and service at Le Tournesol in Tournon […]
Valrhona Day 1: Passion Fruit Praliné
Preparing passion fruit paté for passion fruit and praliné bonbons. The paté is ready when it just uncovers the pan’s bottom when […]