Monday, January 18, 2016

Pod 2

 Dark shell coated in white chocolate filled with truffles. I should mention that the mold for this pod was cast from a 3D printed cocoa pod here @modcuisine lab 

Tuesday, January 5, 2016

Giant Truffle

Almond praline core wrapped in dark chocolate ganache, dark chocolate shell and cocoa powder. 

Monday, January 4, 2016

Granny Smith Apple "Tatin", Ekte Gjetost Chantilly and Toasted Milk Powder

  The apple tatin is made by slicing the apples very thinly and layering them (20 layers) with cinnamon sugar them baked at 250F for 12 hours. The Chantilly is made by melting a cheese called ekte gjetost, (a Norwegian cheese made out of caramelized goats milk. A cheese that tastes almost like butterscotch and very dark caramel) and heavy cream, then cooking them down and whipping it like a regular whipped cream. The milk powder is toasted in a jar in a pressure cooker with a little water to produce steam for 90 minutes at just under 1 bar of pressure. The rings are feuille de brick coated in powdered sugar and cinnamon then baked until golden brown. Photo taken by  @modcuisine