Saturday, October 3, 2015
Friday, October 2, 2015
The chocolate festival (in Seattle) opens tomorrow, chef Wynne and I will be demonstrating how to make chocolate Kouign Amann, with a heart of Caramelia chocolate from Valrhona (delicious).
The Caramelia, is a delicious milk chocolate made with caramelized sugar.
|Classic Kouign Amann|
For the 2015 N.W. chocolate festival we decided to enhance the recipe by making it chocolate and giving it a heart of Caramelia chocolate.
Here is our recipe:
1-For the pastry
50gr cacao powder
8gr active dry yeast (or instant dry yeast)
350gr salted butter
2-For the heart of Caramelia chocolate
120gr Heavy cream
140gr Caramelia from Valrhona**
40gr Illanka 63% from Valrhona
** Valrhona chocolate will have a booth at the festival.