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 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!