Chocolate class at the Art Institute of Seattle

The saga continues

Go Hawks! Chocolate class winter 2015

Coconut lime SeaHawks inspired chocolates

The Seattle Gift & Holiday Food Show

Last Saturday we were at The Seattle Gift & Holiday Food Show, where we demonstrated how to make puff pastry, and how to use it to make savory amuse bouche.

Here is the full recipe:

750gr flour (1.5 pound)

250gr butter (1/2 a pound)

17gr Salt (1/2 a ounce)

350gr water (12 ounces)

350gr folding butter (12 ounces)

our ingredients

the flour, salt and 250gr of butter cut in small pieces

use the hook or paddle attachment

slowly add the water

dough in transition

The dough ready

Remove wrap and refrigerate

With a rolling pin tap the 350gr of butter in to a thin square

The only thing left to do is to roll the dough into a rectangle twice as big as the butter.

Wrap the butter in the dough and roll everything together.

Northwest Chocolate Festival 2014 (part 2 the step by step)

Bacon chocolate brioche with
milk chocolate ganache

Day 1

1-Scale all your ingredients

2-Follow the steps in the video

3-Make the ganache :
Cut the milk chocolate (300gr) and place it in a small bowl.
Bring the heavy cream to a simmer (150gr), and pour it over the chocolate
Stir until smooth, let mature in a cool place overnight.

4-Cut some bacon in small pieces and par cook them on the stove

reserve the bacon overnight in the fridge.

Day 2

1-Cut the dough in small pieces (between 1 and 2 ounces) 40gr.
2-Add some of the bacon to each pieces of dough

3-Roll the dough into a perfectly smooth ball

4-Proof for 2 hours in a proof box (4 hours in a warm kitchen)
5-Bake at 360°F (180°c) for 5-6 minutes
6-Allow to cool and inject some ganache into the roll with the help of a piping bag

et voilà

Northwest Chocolate Festival 2014 (part 1 the ingredients)

The North West chocolate festival closed its doors today...
This year we demonstrated how to make chocolate brioche; here is the recipe we followed:

The chocolate brioche:

300gr bread flour (11 oz)
150gr eggs (3 pieces)
55gr milk (1.8 oz)
20gr sugar (2/3 oz)
6gr salt (1/7 oz)
4gr Instant dry yeast (1/8 oz) or 8gr fresh yeast (2/8 oz)
75gr Dark chocolate (66% cacao minimum) (2.2 oz)
35gr butter (1.1 oz)


The milk chocolate ganache:
300gr milk chocolate (10 oz)
150gr heavy cream (5 oz)

ACF and Cacao Barry chocolate competition

September 27th was the Salon du chocolat at Le Cordon Bleu, this chocolate competition was organized by Washington State ACF chapter and Cacao Barry.

Here are some pictures of the piece we entered.

Chocolate class at The Art Institute of Seattle

Did you ever want to know what a chocolate class looks like,
follow this link to find out.