Monday, January 18, 2016

Pod 2


 Dark shell coated in white chocolate filled with truffles. I should mention that the mold for this pod was cast from a 3D printed cocoa pod here @modcuisine lab 

Tuesday, January 5, 2016

Giant Truffle


Almond praline core wrapped in dark chocolate ganache, dark chocolate shell and cocoa powder. 

Monday, January 4, 2016

Granny Smith Apple "Tatin", Ekte Gjetost Chantilly and Toasted Milk Powder


  The apple tatin is made by slicing the apples very thinly and layering them (20 layers) with cinnamon sugar them baked at 250F for 12 hours. The Chantilly is made by melting a cheese called ekte gjetost, (a Norwegian cheese made out of caramelized goats milk. A cheese that tastes almost like butterscotch and very dark caramel) and heavy cream, then cooking them down and whipping it like a regular whipped cream. The milk powder is toasted in a jar in a pressure cooker with a little water to produce steam for 90 minutes at just under 1 bar of pressure. The rings are feuille de brick coated in powdered sugar and cinnamon then baked until golden brown. Photo taken by  @modcuisine 





Sunday, December 13, 2015

Cannelé


A cannelé that is not a cannelé. Cast in a cannelé baking mold, filled with a layer of vanilla and rum ganache and bubble chocolate to approximate the real thing. 

Monday, November 16, 2015

Vegan Gelato


Pistachio gelato. Not really a gelato as there is no dairy here; really a sorbet. It is an emulsion of pistachio oil and water in the exact proportions found in heavy cream (36% fat/64% water). The mouth feel is exactly like that of ice cream... But this is vegan. 
Often while steeping pistachios into cream you have to use a very large amount to get the flavor, and then you strain the pistachios out and throw them away. Such a waste. In this case there is no waste and a lot of flavor. @modcuisine