Posted at 10:39 pm
Have you ever met someone and wondered what the inside of their brain looked like? I certainly have. I can’t help but imagine what’s going on under some peoples chapeau. Some are clean and smooth, white all around, impeccably organized and orchestrated. I picture filing cabinets and shelves. All of this reflecting said persons personality. Then I see my own, much like my room. Filled with oddities and stacks of books and papers. Things lying about, and labyrinths that lead to nowhere. All those little oddities help contribute to things I make, and reflect heavily in my pastry and chocolate designs. Below is an oddity of nature, my latest chocolate musing. A pine cone.
Posted at 3:04 pm
My favourite famous person wisely wrote on the train back to London that “it does not do to dwell on dreams and forget to live”. She also reminded us that a nighttime stroll can remedy any lack of ideas.
Here’s the chocolate showpiece I was working on. I thought that I needed one for my portfolio, and it was good practice. They are a great deal of work when you have limited space and resources. Tempering 5kg of chocolate is no easy task. However the end result is always very rewarding. Some people might wonder what the point of doing a showpiece is, and there really doesn’t have to be a point. Everyone needs a medium to express themselves creatively, but if you were to sell it, it would most likely be to a bride and groom.
Posted at 2:50 am
The snow is falling lightly on my window sill and It’s starting to feel a lot like Christmas. Too bad it’s May.
The April showers didn’t seem to do much for May flowers. Calgary still feels icy cold to me. That’s okay though, because it’s a new month, which means new things are on their way. It might not be sun shine and daisies yet, but they will come soon.
Meanwhile it’s Dad’s birthday this weekend, which means another opportunity for cake! This year he asked for a pink cake, so I gave him the pretty princess treatment. Two layers of chocolate genoise, imbibed in a Choco-vanilla soak. This is all topped off with pink French buttercream, and a white chocolate flower.
Posted at 5:14 am
There’s nothing like the comfort of your own bed, my mums salsa, and welcoming hugs.
My return to cowtown was full of familiar faces, and somehow that’s just what I needed. I needed to be jumped on by adoring little boys, and hot tub with forever friends. Home is after all, where the heart is.
In honour of my homecoming I made a banana chocolate mousse cake, with a praline crispy centre. I also got to try out my new chocolate paint gun. Which is great, because it gives a nice velvety texture.
Posted at 3:27 am
In the past six months I’ve really discovered quite a bit about pastry and tried to focus on my personal style, and what I’d like to try and achieve every time I go into the kitchen. It’s really helpful to know that when I’m finished a project, I should be looking at something relatively modern and extremely feminine. That’s my style. I wish that I could be content with making something extremely structured and minimalistic, but I can’t bring myself to ignore colour and curves. To me this is beautiful pastry, so below you’ll find this weeks bakes. A lemon tart, filled with crème d’amandes, and topped with a macaron crunch. As well as dark hazelnut bonbons.
Posted at 1:30 am
Now that I have a little more free time from work, I can begin to enjoy life’s little pleasures like tea cups, rainy days, and bonbons. After all this year has been, its nice to stop, look around the kitchen and think hmmmm I feel like making something delectable today. Which is exactly what happened. On this rainy day the kitchen counter consisted of a loaf of bread, a bunch of bananas and some bourbon. Since I didn’t feel adventurous enough to make a bread truffle, I settled for a banana bourbon bonbon. Paired with organic 72% dark, this chocolate is a unique treat. Enjoy!
Posted at 2:11 am
“Always start out with a larger pot than you think you’re going to need”
So maybe I bite off more than I can chew at times, and maybe I have too many ideas swirling around in my head. I’m never going to be happy with myself unless I try to accomplish some of my goals. This weekend I was a proud participant in this years annual Carefor chocolate competition fundraiser. I prepared a bee inspired dessert for 400 people as well as 5 judges. It was beyond stressful, time consuming, and expensive; and although I didn’t win, I wouldn’t have traded the experience for the world. It felt good to be the youngest competitor there preparing something that had to be assembled à la minute. It was also great because although It may not have been the winning dessert, some of the judges thought that it should have been ( not good for my ego). I didn’t have the time to connect with the audience about the meaning behind my dessert, so here’s a little run through of what I created. A lavender infused crème légère with a liquid flour d’oranger honey centre; perched atop a dark chocolate brownie base, which was then enrobed in milk chocolate mousse and finished with a lavender dark chocolate macaron. The dessert was centred around the journey of a bee from a flower, to the making of honey. I wanted to emphasize the importance of bees in sustaining life on the earth.
Posted at 3:57 am
Winter always seems so long and cold, but it’s not as bad when you have some one to cozy up to. With the passing of Christmas and valentines, high holidays at the chocolate shop are coming to an end, and I finally have time to share some of the things I’ve been up to. In my spare time when I’m not pouring my heart into making chocolates for the desperate men last minute shopping for their loved ones on valentines day, I’m scouring every value village in town for awesome kitchen finds. Its amazing how far 10$ can get you at the village. Below are some photos of the organic dipped strawberries I did at valentines and some beautiful hand roasted espresso bean Choco bark. Enjoy!
Posted at 2:25 pm
It seems like we never have time to pack lunches or snacks at work. Everyone is always rushing around too busy to enjoy breakfast or experiment with cooking. I took it upon myself as the resident chef to bake up some treats that would last the week. Below I have a cinnamon brioche, a variety of pretzels, and vanilla strawberry cake. I thought that maybe staff would pick at it, but these treats were gone before I could even explain what they were.
Posted at 7:51 pm
Once in a while its good to brush up on the chocolate techniques that made you passionate about it to begin with. Below are some examples of white chocolate lotus’s that I was working on today. Simple and elegant always wins.