Friday, August 28, 2015

Wednesday, August 19, 2015

Make your own molds


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

Black Forest Bar

Amarena cherries, dark chocolate ganache and heavy cream reduction. 3" x 2" x .75". 

Thursday, August 6, 2015

Caramelized White Chocolate Bar


Caramelized white chocolate bar with toasted sourdough and dulce de leche ganache.