"While on a training course in Italy, we were taught how to make tool replicas by molding them in cocoa powder -- very similar to starch molding. Basically what you do is make a nice deep bed of cocoa powder, smooth it down, and then press the…"
"I press all my own butters... and I go so far as them being Plantation-Specific, not just origin-specific. It is outrageously expensive to do this, and if I weren't in the country of origin, I would not do it. There's a video in my…"
Trying to use as many of our chocolate products as possible for this cake. In the cake itself we used Danta 70% Finca Los Ujuxtes and Danta cocoa powder. In between layers, a ganache of Danta milk chocolate, mixed with glazed nuts and soft caramel.…
What a lovely surprise to get a message from Guatemala! Nice to hear you like Kees' Metropolitan Deli. Next time when you visit The Netherlands (or maybe Le Salon in Paris?) please let me know. I just took a look at your website. Beautiful bombones and packaging! And of course I'm very curious about your chocolate! Although I already tasted 478 different kinds of dark chocolate I've never tasted a single origin from Guatemala. So I would love to order some bars. Could you please send me a mail to arrange this? The chocolate world is a small world: I was at Valrhona's Ecole summer 2003...and you met Paul de Bondt I read...also a chocolate friend of mine. He did a couple of workshops for Original Beans.
thanks for your invitation to be your friend, I do like your pictures and I see you make chocolate your self. Great work and if you should be in Paris sometime lets have contact...)
Geert Vercruysse www.patisserievercruysse.be