Thursday, December 1, 2016


It's December 1st, which to some means it's time to start an advent calendar. I made this one for the most recent Christmas Expo at the @epgb_barcelona. It consists of 24 hollow chocolate cubes, each with a number date on it, and within each cube a chocolate bar shaped like a tree trunk (inspired by the idea of the Bûche de Noël). Each bar is different, with seasonal and nostalgia flavors, like pumpkin pie, caramel apples, candy cane, fruit cake, etc. Each day you lift a cube to reveal a different bar. And of course you can eat the cube too! Recipes are in the newest @revistadulcypas magazine. 

These are the bars: 

These are the flavors / Guia de turrones:
1.         Gingerbread cookie (Galleta de pan de gengibre).
2.         Fruitcake (panque de frutos secos)
3.         Cookies and cream (galletas con crema) 
4.         Coffee and doughnuts (café y donas)
5.         Chocolate cake (pastel de chocolate)
6.         Red velvet cake (pastel de terciopelo rojo)
7.         Birthday cake (pastel de cumpleaños)
8.         Cinnamon toast (pan tostado y canela)
9.         Bananas and cream (platanos con crema)
10.       Vanilla shortbread cookie (galletas de mantequilla)
11.       Black sesame seed (pasta de sesame negro).
12.       Pistachio and fig (pistache e higos) 
13.       Turrón
14.       Pumpkin pie (pay de Calabaza)
15.       Speculoos cookie (galleta speculoos)
16.       Nutella with candied hazelnuts (Nutella con avellanas caramelizadas)
17.       Caramel apple (manzana caramelizada)/ manzanas caramelizadas / canela / chocolate blanco
18.       Lemon meringue pie (pay de limon y merengue)
19.       Candy cane (baston de caramelo)
20.       Caviar
21.       Stöllen
22.       Marrons Glaces
23.       Black truffle (trufa negra)
24.       Peanut butter and caramel / crema de cacahuate y caramel

Tuesday, November 22, 2016

Popcorn Chocolate - Served Warm! How??!!

First and foremost to make the popcorn chocolate I popped butter popcorn in a microwave and mixed it while hot into melted cocoa butter then let it infuse for a few hours. I strained it out and refined the now popcorn  infused cocoa butter with milk powder and sugar for 24 hours. Once the chocolate was refined I added 5% movie theater butter. Some may not know what this is, but in the USA you can ask for a butter flavored fat to be poured over your popcorn at movie theaters. This flavor is essential to create a flavor point of reference for popcorn in my opinion. But how to recreate the warm feeling in your hands from a bag of just-popped popcorn? The answer can be found in hand warmers. These are more common in cold climates, meaning you won't find them in Rio . They are small packets that when unwrapped go through a physical reaction that makes them hot. And this is used for people to keep their hands warm in bitter cold days. So this is what I thought could create just enough heat to provide that warm sensory experience. I also had to resolve the whole "chocolate melts when it is warm" issue. But that was easy as all I had to do was create enough space between the hand warmer and the chocolate. They don't have to be in contact at all for a full experience. I have also done this with "warm" chocolate chestnuts (to be posted soon) and "hot" peanuts in their shell. The popcorn mold is something you will just have to google and figure out. I can't do everything.

Thursday, October 20, 2016

Panettone baked in a Jar


Why it works: as it bakes, steam escapes through the lid, and as it cools it will create a vacuum within the jar. This is important for two reasons: it will hold the panettone up while it cools thus negating the need to turn the panettone upside down, something you always have to do with this bread to prevent collapsing, and also, since it is airtight it will extend the shelf life of the panettone. This one is 5 weeks old and has no sign of molding. This specific jar shape is intentional too as it allows the panettone to slide right out. Downside: these jars are not exactly cheap and the largest ones are 1 lt capacity only. This is 350 g of dough only where a regular panettone is about 1 kilo. Plus side: this opens possibilities for baking other doughs and batters this way. A fully baked angel food cake in a jar for example. This is not our invention by the way, I want to make that clear; it is from Denis Dianin from d&g Patisserie in Padua,Italy. #panettone #jar #gudetama #lazyegg

Wednesday, October 19, 2016

Chocolate "Vanilla Beans"


White chocolate infused with #Mexican #vanilla beans coated in black cocoa powder. The vanilla beans I used to infuse the chocolate are from a place called Papantla in the state of Veracruz. They were fat and bursting with seeds, with a deep and complex aroma. The infusion consisted of simply combining melted white chocolate with the split and scraped vanilla pods and seeds and holding them at 42C for 24 hours. After that time I strained the pods out. I used an interesting technique to pipe the chocolate which is that I intentionally seized it with a few drops of water. When you add a little water to warm chocolate it thickens like ganache which makes it pipeable (otherwise piping chocolate as is doesn't have that much volume) like toothpaste. I piped it directly onto a thin layer of black cocoa powder  and then coated them with more of the cocoa powder before the chocolate crystallized. It is important that the chocolate be warm and not tempered when you work with it as tempered chocolate will crystallize very quickly. Warm chocolate gives you a lot more time to work.

Friday, September 23, 2016

Mexico in a Bar or Huitla-chocolate

Yellow corn chocolate made by refining freeze dried corn with cocoa butter and sugar for 24 hours the tempering into this custom shaped bar. The chocolate is garnisheed with freeze dried huitlacoche which we did in our freeze drier at the lab, plus lime zest, chipotle powder and salt. Huitlacoche is a corn fungus that grows on corn during the rainy season in Mexico and is delicious. Unfortunately the term fungus has negative connotations but in this case it is actually a great thing. It has an earthy-corny taste that is prized by many. I am following up with a video on how it was made. #Mexico #chocolate #corn #huitlacoche 

Monday, August 8, 2016

"O" Bar

 I am always interested in different ways chocolate bars can be made into. This standing ring shaped bar is 6 inches / 15.2 cm in diameter - 4 inches / 10 cm wide - 1 inch/ 2.5 cm thick. The flavors are from top to bottom: toasted milk ganache / dulce de leche / roasted banana ganache.