Tuesday, June 30, 2015

Concentric Ring Chocolate Bar

Lime chocolate bar / blood orange chocolate bar / lemon chocolate bar. All milk chocolate with citrus peels. 


Wednesday, June 17, 2015

Half-Sphere Chocolate Bar

This is a 2.5 inch sphere chocolate bar. Filled with raspberry pate de fruit, pistachio praline and pistachio ganache. 

Thursday, June 11, 2015

Hominy as an Ingredient for Confections

This bar was made by making a smooth purée of fresh cooked hominy and then mixed with milk chocolate and a little heavy cream. The bottom layer is a praline made with corn nuts and sugar, as you would with an almond praline but using salted corn nuts. This adds a crunchy texture and salt to this otherwise sweet bar. The whole piece is enrobed in dark chocolate where a corn husk was applied to its surface while it was crystallizing so that it would take on its look and feel. I love using these ingredients in this way.