This has to be the best lesson yet!!
Please check your email inbox for my mailing address for shipment of any left-over samples :-)
Julienne, chiffonade, emince...? Fancy names. Simple concepts. Find clarity here.
Prior to this video, I had no idea what a cocao pod looked like or how the bean was made into chocolate! I also appreciated the section on reading a label and experiencing chocolate. As soon as the video ended I absolutely had to compare 3 wonderful dark chocolate bars and determined that I CAN'T LIVE WITHOUT CHOCOLATE!!!
I will definitely be showing this video to my students.
I have read a great deal about chocolate, but this lesson brought it together. I have a much better understanding. Thank you for making this clear. I have struggled with different types, but no more. My truffles will be superior quality for now on!
Glad you enjoyed the video. I'm assuming you mean in the Vancouver, BC area? NWCAV (Northwest Culinary Academy of Vancouver) often has courses on chocolate. You can contact them at (604) 876-7653. Rouxbe is also working on releasing more lessons on chocolate in the future. Hope this helps!
I'm terribly excited about the possibilities of chocolates with hot chili peppers in the filling, or just enrobing chili pieces themselves. I can "taste" in my "mind's tongue" exactly how I want the finished product to be, but two years of experiments with this idea have yielded many ruined recipies. I believe the problem is the acidity of the hot pepper is preventing the chocolate from solidifying. When I tried using "fondant+jalapeno slice" in chocolate mold candies, neither the fondant not the chocolate would set up, even overnight in the freezer.
I know my dream is possible! I just need to work out this acid bit. Any help available here?
Good for you for experimenting. I haven't tried enrobing fresh chilies with tempered chocolate or fondant myself, so I can't say why either wouldn't set. I haven't heard of the acids in the chilies affecting that. You definitely shouldn't have to put anything in the freezer for it to solidify.
Have you tried infusing the cream with chilies when making ganache? Maybe that's not what you're going for. Unfortunately, there is just too much to cover here in a comment. Eventually we'll be doing more lessons on chocolate down the road. In the mean time, I say keep on experimenting and researching. Perhaps another user will have some imput they can give as well. If you come up with some exciting discoveries, let us know. Happy chocolate making!
This lesson put a smile on my face as I remember how much you love chocolate. It took me back to your presentation on chocolate at culinary school. It was so well-researched and information-filled. I am happy to be able to go back over things and to see the stages of chocolate production again. The cacao pods are beautiful.
I wish you all were getting the snow that we've been getting in Maryland with the Games starting in a couple of days... When this second blizzard moves out I'm going to get my hands on some quality chocolate!
To say how much I love this site? Of course, I had to go to one of the chocolate sites focused on and order some chocolate. How awful for me!? Not. There is actually a brand of chocolate here in the States that is made with bacon (American) or various chilies and is quite delicious, if you can believe. Now, maybe an attempt at that cake...but someone else will have to eat it, I will go on sugar overload. I usually involve a niece or nephew to volunteer here, without complaint. Okay, now to make a phone call. Thank you!