Originally broadcast live on Oct 19, 2016.
What lies beneath the chocolate?
Making visually beautiful chocolates is an important talent for a chocolatier - after all, it’s what catches our eye! But what about what’s on the inside? How do chocolatiers create the flavor and texture combinations that we love when we pop a chocolate into our mouths? In this Chocolate Masters Hangout, we’ll talk to three chocolatiers who are creating chocolates that are both visually beautiful, AND filled with unique flavor combinations. We’ll talk to them about where their inspiration comes from, how they balance different flavors, source ingredients and produce consistent products in large quantities. Join us for our next Chocolate Masters Hangout where we look “under the hood” of your chocolate!
Chocolatiers: Caitlin Lyon & Michelle Novosel, Pizzelle’s Confections
Chocolatier: Dallas Southcott, The Chocolate Lab
Moderator: Alysha Kropf, Ecole Chocolat
Producer: Robert Ouimet, Big Snit Media
About our Panelists:
Caitlin Lyon & Michelle Novosel, Pizzelle’s Confections
Pizzelle’s Confections brings you artisan truffles and confections with unconventional flavors and pairings. Sisters Michelle Novosel and Caitlin Lyon bring their lifelong love of fine chocolate, candies, and art to every creation. Pizzelle’s is an eclectic mix of edible art, culinary exploration, and quirkiness. Every confection is handcrafted on the premises in small batches using fair-trade chocolate and quality ingredients. At historic Lowe Mill since March 2013, Pizzelle’s Confections will be the place for Huntsville’s chocolate lovers for years to come.
pizzellesconfections.com/
Dallas Southcott, The Chocolate Lab
Dallas Southcott is the owner of The Chocolate Lab in Calgary, Alberta. Dallas has had careers in music, photography, design and broadcast journalism. Food was always a passion for both Dallas and his wife Eva. Wherever they traveled, they would always seek out food, and especially chocolate, from wherever they happened to be. Dallas has trained professionally under Chef Philipp Seiler, and also completed the Ecole Chocolat Professional Chocolatier Program. While completing the Ecole Chocolat program, he also trained under Master Chocolatier Bernard Callebaut. Dallas and Eva opened their shop in Calgary’s Chinatown in March 2016, and recently won 4 International Chocolate Awards in the Canadian National Competition. Their bonbons and truffles are little pieces of edible art. They use the best and freshest ingredients, and import/source the finest chocolate available, to make perfectly delectable delights.
www.thechocolatelab.ca/
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