Chocolate Masters Hangout #23: Dark Chocolate – The many sides of the dark side скачать в хорошем качестве

Chocolate Masters Hangout #23: Dark Chocolate – The many sides of the dark side

Originally broadcast on Sept 19, 2017 For many chocolate lovers, only dark chocolate will do. But dark chocolate has changed in the past 15 years – “dark chocolate” isn’t simply one flavor any more. Chocolate makers are crafting wonderful dark chocolates made from beans from all over the world, bringing out their very different profiles. While one may taste fruity, another may taste nutty, and still another may have floral notes. And the list of flavors goes on. Then chocolatiers take these flavorful chocolates and use them for their own creations. In this Chocolate Masters Hangout, we will be talking to three experienced chefs and chocolatiers about all things dark chocolate, including tips and tricks for choosing dark chocolates for recipes, and how to get the best results.   Pastry Chef: Sarah Tibbetts, Valrhona Chocolate, North America Chocolatier: David H. Chow, David H. Chow Chocolate and Confections Chocolater: Kate Weiser, Kate Weiser Chocolate Moderator: Alysha Kropf, Ecole Chocolat Producer: Robert Ouimet, Big Snit Media   About our Panelists:   Sarah Tibbetts, Corporate Pastry Chef, Valrhona North America A graduate of Culinary Institute of America, Sarah Tibbetts' stellar career includes experience at some of the most renowned restaurants and hotels in the country. In San Francisco, she worked at The French Laundry, Citizen Cake and the Ritz-Carlton Dining Room. In Las Vegas, she continued to hone her skills at the Wynn Hotel; then, as Executive Pastry Chef at the four-star Fleur de Lys; and then Michael Mina’s Michelin-rated restaurant at the Bellagio. She is a 2009 James Beard Award nominee and appears regularly in national and local media. Chef Tibbetts qualified for the North American semi-finals of the Valrhona C3 Culinary Competition in Versailles, France in April 2011. The extremely accomplished Chef Sarah Tibbetts joined Valrhona as its L’École Valrhona North American Pastry Chef, Central, through which she uses the skills to conduct classes for professionals, one-on-one culinary consultations and media outreach, communicating the tastes and tales of Valrhona chocolate. https://www.valrhona-chocolate.com/   David H. Chow, David H. Chow Chocolate and Confections   David is continually recognized as one of Toronto's top pastry chefs and chocolatiers with over 10 years of experience.  As an engineer-turned-pastry chef, he applies both his technical and artistic background to produce unique hand-crafted products in the city using both local and top-shelf products including Valrhona's Grand Cru Couvertures. Drawing from his lengthy tenures as Executive Pastry Chef at hotels and restaurants in Toronto and abroad, he continues to push the boundaries of chocolate and confections in the city and beyond. http://www.davidhchow.com/   Kate Weiser, Kate Weiser Chocolate   Kate Weiser began her sweet journey early in life baking in her family kitchen. She continued her passion by attending California Culinary Academy in San Francisco. When she graduated in 2005, she returned to her hometown and worked in various restaurants including Pachamama’s of Lawrence, Kansas, and Kansas City’s 4 star restaurant Bluestem under pastry chef Megan Garrelts and James Beard Award winner, Colby Garrelts. Her move to Dallas brought many new and exciting experiences. After a brief stint at Stephen Pyles and an Executive Pastry Chef position at Nobu, Kate decided to hone in her skills on one thing: chocolate. She began her chocolate career with an Executive Chocolatier position at Chocolate Secrets in Highland Park. While there, she was able to experiment and create a style of chocolate making that was new to the Dallas area. Her Handpainted Chocolate Collection and artistic style quickly gained attention and excitement through the DFW metroplex. After 4 years of perfecting her chocolate craft, Kate created her own chocolate company – Kate Weiser Chocolate, in Trinity Groves. http://kateweiserchocolate.com/