Guittard’s Guest Chef Series with Andrew Shotts, part 2

June 15, 2009 at 8:35 pm (Chocolate Friends, Shows and Samplings)
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The following is a photo journal of the class I took with Chef Andrew Shotts.  Some details may be missing as only the photos shown here are described. I highly recommend you take a class for a more thorough and complete understanding.

 USING A GUITAR CUTTER

1. Align edge of ganache to the edge of the guitar and slowly lower the handle.  Use your free hand to make sure that the ganache does not move.shotts cutting with guitar

 

 

shotts guitar2.  Use a thin sheet metal to transfer the cut ganache and back onto the cutter. In this photo, a clear straight edge is used to guide the ganache onto the sheet metal.

         shotts wiping guitar strings

3.  Wipe the strings with a dry towel.        

 

                                                        

                                                                                                                                                                                                    4.  Load the cut ganache back onto the cutter at a 90 degree angle. Use a straight edge to position the ganache.

shotts loading guitar

5. In this photo, the top of shotts evening out ganachethe ganache was cut flush.  Sometimes the edges of the ganache may bowed and should be fixed for a consistent product.

 shotts drying out squares

6.  Separate out the cut squares and let dry for one day before enrobing. 

 

 

 

 

DECORATING ENROBED OR HAND DIPPED CHOCOLATES

USING TRANSER SHEETS

shotts laying transfer sheet

1.  Once you have enrobed your chocolate pieces, place a transfer sheet onto the top of the wet chocolate.  Using a dipping fork, gently press the down on the sheet using small circles to making sure that the entire surface of the bonbon is in contact with the transfer sheet. 

 

 

 

shotts peeling transfer sheet

2.  Preferably, wait one day before peeling off the transfer sheet.  Your bonbons will get a shinier surface.

 

 

 

 

 

 

 

 

HAND DECORATING

shotts tip technique

1.  In the photo shown, a piping tip is used to  decorate the top of the bonbon.  (The bottoms of the pieces have a noticeable foot due to the change in speed in the enrobing belts).

A dipping fork may be used to decorate your piece or just about any suface that can give an interesting texture.

 

 

 

 

 

 

 

 

shotts enrobing detail

2.  The design from the piping tip is subtle and beautiful.

 

 

 

 

 

TIPS FOR USING MOLDS

 1.  Cocoa butter to be sprayed into molds should be at 86 degrees F. If it gets too hot, pour back and forth between two containers as shown in the photo until the desired temperature is achieved.shotts cooling colored cocoa butter

2.  Spray the molds and let sit to dry.

shotts air brushing

3.  Turn over the mold and clean the excess cocoa butter off by rubbing the mold onto a papshotts cleaning colored molder towel.

 

 

shotts bottom mold2

4.  Using a ladle, pour tempered chocolate over the mold.  Slightly angle the mold as shown and using an offset spatula, wipe away excess chocolate.   Tap out the air bubbles on the side of the table and turn the mold over back into the bowl. 

 

 

 

 

 

 

shotts shell molding5.  Turn the molds over and let it harden.  Chef Shotts recommends that the molds should be made the same day that it is filled and used up to an hour in advance.

 

shotts filling molds

6.  Pipe the ganache into the prepared molds.  Be careful not to over fill the molds. The photo taken here, shows the proper way end your to piping.  Once the mold is filled, stop the flow of ganache with your thumb and forefinger while the tip of the bag is buried into the piped ganache.  This eliminates the ‘top of the hershey’s kiss effect’.  This is important when sealing the bottom of the bonbon.

 

shotts bottom mold37.   Slightly angle the mold as shown and ladle chocolate onto the mold.  Go up softly with a palette knife and make sure that the chocolate covers the top cells.  Then using a soft gentle motion, sweep the chocolate downward over the remaining cells in the mold.  Once you are certain that all the cells are covered, press firmly with a palette knife and sweep away the excess chocolate.

 

shotts molded bonbons

8.  Leave the molds in the refrigerator for for about 10-15 minutes so that the chocolate has sufficient time to contract away from the mold.  The finished pieces are shown here.

 

 

 

 

This is just a few of the techniques we learned.  If you want to know more, take one of Andrew Shotts classes.

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Guittard’s Guest Chef Series with Andrew Shotts, part 1

June 8, 2009 at 5:59 am (Chocolate Friends, Industry News)
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Lucky me! I was a part of Guittard’s first Guest Chef Series at the Guittard Chocolate Studio in Los Angeles. The guest instructor was Andrew Shotts of Garrison Confections.  For three days we learned the art of  chocolate pralines and candy making.  Jade Chocolates has plans to branch into truffle making within the next few years.  This class is the first step to reaching this milestone and since I was once told that I needed 10,000 hours of ‘playtime’ in truffle making before I’m considered a pro in my field, I figure I better start tinkering with truffles now.

Our Instructors

From left to right:  Andrew Shotts, Sally Camacho, Donald Wressell.

shotts smiling Andrew Garrison Shotts:He was recently awarded the Food Network’s Top Chocolatier in America.  His current operation is based in Providence, Rhode Island where his team creates seasonal bonbon collections which changes every three months. Other notable awards he has accumulated: In 2000 and 2002, he was Pastry’s Art & Design’s “Ten Best Pastry Chefs in America”, and won silver in 2000 and 2001 at the National Pastry Team Championships in Beaver Creek. 

shotts wressell smiling Donald Wressell: He currently is the Corporate Pastry Chef for Guittard Chocolate.  He has also worked as Assistant Pastry Chef for Four Seasons Hotel in Philadelphia and as the Executive Pastry Chef for Four Seasons Los Angeles. His accomplishments include being named Southern California’s Restaurant Writers Pastry Chef of the Year in 2003.  In 1998 and 1999, he was named one of the “Ten Pastry Chefs in America” by Pastry Art & Design Magazine.  Chef  Donald has also represented the USA in several competitions including the World Cup of Pastry.  In 1995 and 2005, Donald helped USA acquire a Bronze Medal.  In 2001, he helped lead the team to Gold, the first time the Gold Medal was won by a USA team. 

 shotts sally enrobing belt blog

Sally Camacho:  A graduate from the California Culinary Academy in San Francisco, she had previously worked under Chef Donald Wressell at the Four Seasons Los Angeles for five years where she learned everything from plated desserts to wedding cakes.  She also assisted him in training for his many competitions.  In 2005, she was Assistant Pastry Chef to Chef Frederic Robert at the Wynn Resort in Las Vegas.  She then was Pastry Chef for the James Beard award winning restaurant Bradley Ogden in Caesar’s Palace.  Her last position was Executive Pastry Chef at Fairmont Turnberry Isle Resort in Miami, Florida.  She now is free-lance consulting and teaches classes on wedding and specialty cakes at the Ewald Notter School of Confectionery Arts in Orlando, Florida. In 2007,  Chef Sally was a part of the Amoretti National Pastry Team.

Some of the recipes created in the kitchen included:

  • Baja popcorn
  • Candied Nuts
  • Crispy Crunchies
  • Marshmallows
  • Salted Caramel (Molded Bonbon)
  • Lime (Enrobed Bonbon)
  • Habanero (Enrobed Bonbon)
  • Creme Brulee (Enrobed Bonbon), etc.

Watch out for the next post with more photos and tips  taught by Chef Andrew Shotts. In the meantime, here are a few photos of the finished products.

shotts table scape truffles

 Enrobed pieces

shotts candied nuts

Candied pistachios

bark

Dark chocolate bark with candied pistachios, hazelnuts, almonds and ginger

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A Gala Affair for Roy Yamaguchi

June 6, 2009 at 7:41 am (Chocolate Friends)
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 st francis facadeA few nights ago, I attended the Five Star Aloha Gala Affair honoring Roy Yamaguchi who received the Kuli I Ka Nu’u award which recognizes the actions and accomplishments of individuals who have added to the richness and diversity of Northern California and become leaders and role models for kama`aina (people with ties to Hawai’i) and Bay Area communities.
It was  hosted by the Hawaiian Chamber of Commerce of Northern California and the proceeds of the event benefits scholarships to Hawaiian students.  Jade Chocolates donated a large bamboo steamer gift set for the silent auction. 

roy roomI couldn’t pass up an event for Roy Yamaguchi, who helped shape the cuisine of Hawaii, known as “Hawaiian Fusion© Cuisine”.   His food is ingenius, and his chocolate souffle, is unsharable in my book. 

Roy Yamaguchi previously was awarded the James Beard “Best Pacific Northwest Chef” award.  To date, there are 35 Roy’s of Hawaii restaurants.  It’s a must that you try his butterfish and his chocolate souffle. There is also a great prix fixe menu.

roy me and christina

Here’s the handsome Roy Yamaguchi in the middle, me on the right and my friend Christina on the left.

roy sam and jan

Also at this event was Chef Alan Wong, new anchor Jan Yanehiro, and my friend Bela.

In 1994, Wong was recognized by Robert Mondavi Winery as one of 13 Rising Star Chefs in America. In 1996, he was awarded the James Beard Award for Best Chef: Pacific Northwest. In 2001, he was awarded Chef of the Year by Santé Magazine. Also in 2001, Gourmet Magazine ranked one of his restaurants number six in a listing of America’s Best Fifty Restaurants. And in 2006, Alan Wong was a guest judge in the TV show, Top Chef .

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Loss of Chocolate Jobs in the Bay Area

February 23, 2009 at 8:28 pm (Chocolate Friends, Industry News)
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As you may have already heard by now, Hershey’s made an aburpt move and decided to shut down two of the Bay Area’s leaders in the chocolate industry. Back in 2005, Hershey’s purchased Scharffen Berger, a chocolate maker based in Berkeley, CA and the Joseph Schmidt factory located in San Francisco’s Mission district. Hershey has effected the jobs of 150 bay area chocolate jobs.

According to the Washington Post, 598,000 jobs were lost in January 2009 alone making  it the most amount of jobs lost since 1974.  The Post also states that if the jobless rates keeps up at it’s pace, the nation will see double digits by summer.      

Below is a photo of myself, Joseph Schmidt, and Richard Callebaut at the Fancy Food Show taken a week before Hershey’s announcement.   Callebaut chocolate was the supplier to Joseph Schmidt’s mega chocolate empire. No one knew what was up Hershey’s sleeve, we were all smiles. 

blog-schmidt-callebaut

Would Joseph Schmidt and Scharffen Berger have survived this recession as Bay Area chocolate companies if they weren’t bought out by Hershey’s?  Most likely, yes.  The question is more like, the companies weren’t making enough money for Hershey’s. 

Over a span of two years of so, I had made several trips to Joseph’s factory and have watched Hershey’s transformation take place.  Wall were added here and there and plastic curtains were hung in strategic places. And during my last visit, Joseph pointed out a recently completed $30,000 enclosure which softens the hammering sounds of demolding chocolates onto a conveyor belt. 

But what really gets to me was walking back into his factory, seeing familiar faces and knowing that everyone in the building will be soon out of  a  job.  Completely devastating.

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Supporting Women Owned Chocolate Businesses-Neo Cocoa and Xan Confections

February 16, 2009 at 7:21 am (Chocolate Friends, Industry News)
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Being in the artisan chocolate industry, believe it or not, usually means that you’ll end up having close friendly relationships with your ‘competitors’.  During the short time that I have been in business, other chocolatiers and chocolate makers have been on the extreme when it comes to being helpful.  We  bounce ideas off of one another, give each other information on vendors and equipment, and even share recipes and techniques.

three-chocolatiers 

If you haven’t already heard about Neo Cocoa, a  very new San Francisco based company, and the newly formed Xan Confections from Orange County, let me be the first to introduce you to two of my greatest chocolate friends.  Neo Cocoa is founded by Christine Doerr (right in photo above).  She uses fresh local ingredients for her shell-less European Style truffles including warm ginger root, crushed bittersweet nib, and my favorite, the freshly zested lime.  I was pleasantly surprised to see Neo Cocoa at the Draeger’s Chocolate Boutique Event a few weeks ago.  It was Jade Chocolates and Neo Cocoa’s first event together. 

Below is a photo of Neo Cocoa’s 5 piece box taken at the Draeger’s event.  Both of our companies will also be at the San Francisco Chocolate Salon held at the Fort Mason Center Herbst Pavilion on March 21st, 2009.  

neococoa

 Tracey Downey (middle in first photo), head of Reseach and Development for the newly formed Xan Confections which offers special collections of satisfying , all-natural chocolates that are  non-dairy, gluten-free, vegan, low-glycemic, and low calorie.   Tracey just recently closed up shop last year (her then company Downey Chocolates).  She has formed a new relationship the founders of Susan’s Healthy Gourmet.  Xan Confections offers 49 gourmet chocolate pieces.  Included in her Saintly Sins collection is Raspberry Symphony.  My absolute favorite.   

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Meeting Chloe Doutre-Roussel

October 15, 2008 at 5:29 am (Chocolate Friends)
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Chloe Doutre-Roussel’s history with chocolate goes back to childhood.  At age 14, she began to write notes about all her chocolate tastings which was to become the beginning of the development of her chocolate career.   Chloe’s love affair with chocolate has become a food staple, just as it is for rice and bread to others.  With her self taught knowledge of chocolate, she is known to be one of the world’s top chocolate experts. She has written a booked entitled The Chocolate Connoissuer, has been the chocolate buyer for London’s Fortnum and Mason (her job description included traveling the world in search of the finest chocolates), and has formed a chocolate group, the Association Carrement Chocolat.   

It comes as no surprise that if I ever had the chance to choose a single person in the world to critique my chocolates, it would be Ms. Doutre-Roussel.  I was given this chance and it would never have happened so early in my own chocolate career if it wasn’t for my friend, Adam Smith.  He’s the owner of Fog City News and is my second degree of separation to everyone in the chocolate industry.  It’s amazing the amount of industry people who come to his half magazine/half chocolate shop. Really Adam, who don’t you know? 

The words, ‘Chloe’s at Fog City News!’ kept ringing in my ears.  I was a bit nervous and a little star struck on meeting Chloe, but I had a copy of her book for her to sign and my chocolates in the other.  From previously reading her book, I know that she loves to eat and learn about different types of chocolates.  This is an opportunity of a lifetime for me.     

Here’s Chloe signing a copy of her book.  I didn’t want to take up too much of her time, but I did get to ask her one important question.  I asked her advice on how to market my chocolates.  Her response was that as a wholesaler, I should try to get corporate accounts (such as hotels, spas, etc.)    I’m still waiting for a critique of my products and will soak up every word of her feedback like a sponge. 

I’m guessing that she was in town to promote her newest chocolate endeavor called Chloe Chocolat.  It is a chocolate kit which includes a chocolate bar and packet of loose leaf tea leaves which are meant to be drunk and eaten together.   Here she is explaining her philosophy on her tea and chocolate pairings.  She’s explaining how the pairing of tea and chocolate is harmonious; the tea does not overpower the chocolate.  

When I handed her my chocolates, she thanked me and said that she’ll have some in the morning.  I smiled.  Of course you’ll eat the chocolates in the morning, I read that in your book!

 

 

 

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Amy Reiley’s Not Wholly Mole Recipe

October 9, 2008 at 10:23 pm (Chocolate Friends, Recipes)
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Here is one more of Amy Reiley’s sensual recipes taken from her book, Fork Me, Spoon Me. As you can see from the photo, she really gets into her food. If you missed the previous posting of Amy’s Chocolate Covered Brie recipe, scroll down a post.

NOT WHOLLY MOLE

1 cup chopped onion
1 TB vegetable oil
1/2 tsp. coriander powder
1 tsp. chili powder
1 tsp. sugar
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 clove of garlic, minced
1/4 tsp. allspice
1-1 1/2 cup chicken broth
1 lb. tomatoes, drained and chopped
2 TB. unsweetened cocoa powder
1 TB. natural almond or peanut butter
salt to taste

In a large heavy skillet, saute the onions in the oil over moderately high heat and stir until they turn golden brown.  Stir coriander powder into the onions.  Add the chile powder, sugar, cinnamon, nutmeg and cloves.  Cook the mixture over medium heat, stirring for 1 minute.  Slowly pour in 1 cup of broth and tomatoes and add cocoa powder, peanut butter, garlic and salt to taste.  Let your sauce simmer, uncovered, stirring occasionally for 20 minutes.  Sauce should be the consistency of heavy cream.  If your sauce gets too thick, thin it slightly by adding chicken broth.  for a creamy sauce, pulse in blender until smooth. 

Simmer chunks of chicken meat or beef in sauce or serve over baked fish, sauteed vegetables, or tofu.

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Amy Reiley’s Chocolate Covered Brie

October 9, 2008 at 3:33 am (Chocolate Friends, Recipes)
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Amy Reiley is the leading advocate for edible aphrodisiacs.  She is a Master of Gastronomy, a title given by France’s Le Cordon Bleu (2004) and was voted as one of the 5 best female wine professionals in the world by France’s Wine Women Awards (2005).    She was at the Los Angeles Chocolate Salon promoting her book, Fork Me, Spoon Me and speaking a bit about chocolate as a sensual food. 

Here is one of her recipes taken from her book. The paragraph before the recipe are Amy’s notes.   Recreate this food with your loved one and enjoy the experience.

CHOCOLATE COVERED BRIE

I’ve noticed that sometimes there is a disparity between the kind of pleasure that women  and men find in food.  This one’s for the ladies.
Both chocolate and cheese, the recipe’s two main ingredients, contain phenylethylamine, PEA, a chemical believed to aid in sexual arousal–good for both men and women.  But soft, ripe brie emits  an aroma that is said to trigger phermone receptors in women, making this dish ladie’s choice.

2 cloves garlic, thinly sliced
1 1/2 tsp. butter
1 1/2 cup dark chocolate chips
1/2 c. heavy cream
6 oz. wedge of ripe brie
1 pint strawberries washed with stems on
1/2 French baguette

Put garlic on a baking tray and sprinkle chunks of butter on top.  Toast under the broiler until just brown.  Remove from broiler and toss the hard golden chips in the melted butter and set aside to rest. 

Arrange the brie and strawberries on a serving platter.

In a double broiler or a metal mixing bowl fitted onto a small pot of simmering water, gently melt the chocolate chips with the cream over low heat, stirring steadily with a gentle motion. (Note: You can melt chocolate in the microwave, but it burns very easily.  Only try this method if you are sure of your technique.) 

When the chocolate reaches a smooth creamy texture, remove from heat and fold in the hard garlic chips.

Smother the cheese with the hot chocolate and allow the sweet topping to drench a few berries. 

Serve immediately with a hunk of French bread.

 

If you like this recipe, you can get more from her website, Eat Something Sexy.  You’ll find more sensual recipes and information on aphrodisiacs.  Subscribe to her monthly newsletter and get the latest on Amy’s food for thoughts.

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Firstround Tastetesters for Jade Chocolates

September 6, 2008 at 6:17 am (Chocolate Friends)
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Today’s post is dedicated to the hard workers who brave the many flavors that is created in the Jade Chocolate’s kitchen.  They are the first to taste the flavor combinations and give the initial ‘yay’ or ‘ney’.  Since we work out of a kitchen in a multi-use building, we’ve got plenty of taste testers on hand.

 

 

 

 

 

 

 

Shown above are two of our favorite testers, Ryan and Dave.  Great pose, guys.

This week our crew has been finalizing our latest creation which should be out fairly soon.  Here’s a photo of a cross section of the new bar.  I wanted to analyze a cut test to make sure that there’s enough inclusions in the chocolate.

This post wouldn’t be complete without showing off a few more of our testers.  Here’s Ivy, Alan, and Matt taking time out to pose with a great looking 2 oz. bar of bittersweetness. 

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Preliminary Wine and Chocolate Pairings at Crushpad

August 30, 2008 at 4:41 am (Chocolate Friends, Shows and Samplings, Uncategorized)
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In late August, TasteTV organized a gathering of chocolatiers, chocolate makers and Crushpad.  Crushpad, located in San Francisco, is a place where ordinary people  can custom create wines, have it bottled and labeled, all to your exact standards.  Amongst the tasters were from front left to left back: Patrick Hurley of Crushpad, Nina Luttinger of Tcho, Carly Baumann of Cosmic Chocolate,  and Hayden Moulds of Crushpad. From right front to right back is Andre Krump of TasteTV, Dominik Schieweck of Schoggi, Charlotte of Schoggi, and Michael Zitzloff of Crushpad.  Not pictured are me, Mindy of Jade Chocolates, who was busy taking this photo, and Art Pollard and Mr. Goble of Amano.  They were late as they were getting in all the way from Utah.

The task at hand was to narrow down a sampling of 11 wines to the chosen few that paired best with everyone’s chocolates.  It’s a tough job, but we were all ready for it….one white wine, a few merlots, syrahs, zinfandels, cabs, and even a pinot blanc were tasted all the while nibbling on chocolate bars and truffles.  

My favorite was a Merlot by Alder Springs, but the majority of people favored the Late Harvest Cabernet from Vineyard X. 

Chocolate Seizure will be held on September 11th at Crushpad.  Join us and sample the chosen wines and see which wine you’d like to see bottled for chocolate pairings.  Along with the admission into the event, you’ll get a reserved bottle of wine for Chocolate Seizure 2008.

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