Friday, April 15, 2016

Chocolate Bar Birthday Cake


. 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

Well, aloe aloe aloe there.


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

Spirals


It's a spiral kind of day at the lab. Clockwise from top left: 50% butter brioche and charcoal brioche / 60% buckwheat country bread / pain brié de calvados (that was scored by hand, not rolled up) and plain brioche, also hand scored. 

Monday, March 14, 2016

Olive Oil Gummy Bears


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. 

Saturday, February 27, 2016

Yuzu


Light yuzu mousse / milk chocolate Chantilly / lychee sablé Breton / meringue kisses. A great technique here is piping meringues directly onto colored cocoa butter transfer sheets as it transfers into meringue as well as chocolate. 

Thursday, February 18, 2016

Crème brûlée ice cream V2

I can't get enough of this technique as putting a flame onto ice cream shouldn't work, yet it does in this case. Why? This ice cream is my recipe for pastry cream that has been frozen and sheared in a Pacojet. The starch in the pastry cream keeps things in place. I use turbinado sugar (raw sugar) as the larger crystals create a thicker shell of caramelized sugar.