From left, clockwise: vanilla / nutmeg / cinnamon / wattleseed
Wednesday, August 19, 2015
You don't need to use molds that someone else made. For this bar I used food grade aluminum rectangles bent into different shapes to give the bar its own unique look. The chocolate is tempered and then used to coat two pieces of flashing. Semi crystallized ganache is then piped onto one of the halves along with dulce de leche and puffed rice pearls coated in dark chocolate. Then I put the other piece on top and wait for the ganache to fully crystallize. After this the aluminum comes of and the bar is then coated in tempered chocolate spray to give it a matte finish but also to cover the ganache on the sides.
Monday, August 10, 2015
Thursday, August 6, 2015
Wednesday, July 29, 2015
Friday, July 24, 2015
You can judge this Australian snack all you want, but how can you go wrong with bread, butter and sprinkles? This is a bar I created especially for my upcoming class @savourschool (August 3-5) in Australia. This milk chocolate bar is filled with a cinnamon butter ganache, toasted bread, and the base is loaded with sprinkles. Our photographer @modcuisine, Chris Hoover took this amazing photo.