and so it begins.
it's amazing how quickly things change.
four months ago i hated working with chocolate.
it's so easy to hate things when you don't feel confident working with them.
then - after being laid off - a fresh start.
it was an exciting opportunity.
after a quick trip back east - to new york and toronto - i was feeling inspired.
ready to work. . .with chocolate.
tempered chocolate garnishes.
i had done everything in my power to avoid making them in the past.
and of course, like the majority of things one can worry about, it wasn't nearly as difficult/frustrating as i'd remembered.
i'm asked to enter an upcoming chocolate competition.
having conquered this tempered chocolate thing, why not go for it.
i entered in two categories - plated desserts and bonbons - and started planning.
i was hooked.
my competitive nature took over.
i was obsessed.
flavors.
presentation.
plates.
garnishes.
display.
then the truffles.
making truffles is like a game to me - in constant pursuit of perfection.
an even, thin coating.
flawless shine.
that snap when your teeth break the surface.
a creamy ganache hidden inside.
i have become fascinated with the science of chocolate.
the variables affecting an outcome.
the seemingly endless flavor combinations.
i continue to play with new flavor combinations a month after the competition.
my features in the restaurant have been assortments of truffles with fresh local berries.
i feel the need to develop this newfound fascination outside of work.
it's for this reason that i have started organizing my ideas to open an online chocolate shop.
producing a high end, artisanal product, all of the chocolates will be hand dipped, or molded.
using the best chocolates, fruits, nuts, and infusions, my products will showcase classic flavour combinations along with more unusual pairings.
with plenty of logistical issues staring me in the face, this will take a couple of months to sort out.
in the mean time, i'll update regularly with new flavor combinations i've tried, equipment i've acquired, and any big events along the way to an envisioned fall opening.
stay tuned...
four months ago i hated working with chocolate.
it's so easy to hate things when you don't feel confident working with them.
then - after being laid off - a fresh start.
it was an exciting opportunity.
after a quick trip back east - to new york and toronto - i was feeling inspired.
ready to work. . .with chocolate.
tempered chocolate garnishes.
i had done everything in my power to avoid making them in the past.
and of course, like the majority of things one can worry about, it wasn't nearly as difficult/frustrating as i'd remembered.
i'm asked to enter an upcoming chocolate competition.
i entered in two categories - plated desserts and bonbons - and started planning.
i was hooked.
my competitive nature took over.
i was obsessed.
flavors.
presentation.
plates.
garnishes.
display.
then the truffles.
making truffles is like a game to me - in constant pursuit of perfection.
an even, thin coating.
flawless shine.
that snap when your teeth break the surface.
a creamy ganache hidden inside.
i have become fascinated with the science of chocolate.
the variables affecting an outcome.
the seemingly endless flavor combinations.
i continue to play with new flavor combinations a month after the competition.
my features in the restaurant have been assortments of truffles with fresh local berries.
i feel the need to develop this newfound fascination outside of work.
it's for this reason that i have started organizing my ideas to open an online chocolate shop.
producing a high end, artisanal product, all of the chocolates will be hand dipped, or molded.
using the best chocolates, fruits, nuts, and infusions, my products will showcase classic flavour combinations along with more unusual pairings.
with plenty of logistical issues staring me in the face, this will take a couple of months to sort out.
in the mean time, i'll update regularly with new flavor combinations i've tried, equipment i've acquired, and any big events along the way to an envisioned fall opening.
stay tuned...
1 comment:
Wow Adam I am impressed. That's an awesome idea...can't wait to see what you come up with. Unfortunately I am not of much use to you right now...not feeling very creative. Sadly too many years of school has stolen my soul!
Andrea
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