. Everything here except for the candle were made at the @modcuisine lab. The mold for the bars was made in our 3D printer and the base was cut and etched in our laser cutter (both designed by @seattlefoodgeek). The chocolate was made at the lab as well from Peruvian cacao beans.
Thursday, March 31, 2016
Hibiscus poached aloe and kalamansi lime sorbet. Aloe is one of the most intriguing ingredients I've worked with. It's clear like water. A bit slimy (easily resolved by soaking in a limestone and water bath for 12 hours, or, more traditionally with an ingredient known as "tequesquite" an alkaline rock made up of baking soda, common salt, potassium carbonate, sodium sulfate and clay. Some folks use t as seasoning but it serves this de-sliming purpose too. What is amazing about aloe is that it really doesn't taste like anything, but it can really absorb flavor. Here I vacuum sealed it with a sweetened hibiscus infusion. The clear one was soaked for one hour, the deeper red one for two days. Photo taken @modcuisine
Wednesday, March 16, 2016
Monday, March 14, 2016
Olive oil gummy bears in dark chocolate with fleur de sel. This chocolate is poured and crystallized directly in the packaging it will be sold in. The metal is food safe. Streamlining packaging is crucial for saving time and money, but it has to be done well.