Gateau Opera

October 24, 2011

Few desserts possess an air of luxury as much as the gateau Opéra does.  A true classic which combines some of the most refined flavors we have on earth: coffee, chocolate and almonds. Our customers respond to it very well as these flavors are enjoyed by nearly everyone Opéra is rather rich and a small [...]

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Black Rice Cream

October 17, 2011

In many parts of the world desserts made with rice have been popular for centuries and are often made into home style versions. Milk, sugar, cinnamon sticks, vanilla bean and rice is cooked until the rice is tender and the mixture has turned into a creamy consistency.  Nothing particularly wrong with that, but most of [...]

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Homemade Coconut Milk

October 10, 2011

It is not easy to find good quality coconut milk which provides consistent results and has an excellent coconut flavor.  Some canned coconut milks are very fatty or thick, others are very liquid without much flavor. Coconut milk can also be prohibitive expensive for use in coconut cream pies or other common preparations.  Our vendors [...]

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Fudge Brownies

October 3, 2011

Some people prefer cake-like brownies but the majority of people in North America favor fudge-like brownies.  Moist and gooey with a deep and well balanced chocolate flavor.  Due to the richness this is not the type of brownie you desire as a large piece.  I suggest you keep these under refrigeration since at room temperature [...]

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Chocolate Dipped Cashews

September 19, 2011

Top cancer researchers in the world agree that step number one in avoiding cancer is a healthy lifestyle which includes a healthy diet. Some fruits and vegetables are true winners in terms of anti-cancer containing compounds as well as some nuts.  A nut which stands above all others in terms of anti-cancer compounds is the [...]

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Coffee Extract

September 14, 2011

Most would agree that the aroma of high quality coffee is simply magnificent. Even people who are not fond of drinking coffee tend to like its scent.  Desserts made with coffee extract have an aura of luxury with at the same time being uplifting. Too bad that so many of the coffee extracts available on [...]

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Star Anise Nougatine in Chocolate

August 29, 2011

Star anise nougatine enrobed in chocolate certainly belongs to a selection of finer style Belgian chocolates.  Too bad that chocolates made with nougatine can be rather difficult to find, unquestionably it is a product which requires attention to detail. Since the confection featured here does not contain a cream, ganache or other typical filling, it [...]

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Homemade Baking Powder

August 23, 2011

  All of us have tasted baked products which had a chemical soapy flavor with hints of bitterness, sourness and sulfur. Usually this problem occurs when relative high amounts or a certain type of baking powder is used. In muffins that contain lots of spices or other additions, it is logically harder to detect these [...]

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Coconut Sablée | Shortbread

August 8, 2011

Every Pastry Chef I know always gets this question” What’s your best or favorite dessert?” I find this very hard to answer. Each dessert has its own sensation and to pinpoint the absolute best or favorite of your repertoire is nearly impossible.  How do you compare a croissant aux chocolat to a brownie with toasted [...]

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White Chocolate Mousse

August 1, 2011

White chocolate mousse can be pleasing provided it is combined with bitter, tart, fruits, spices (including spicy) components.  In desserts I prefer to keep white chocolate mousse at 50-60% of the total dessert volume.  More than this amount and our guest may have a hard time finishing the dessert or simply be bored. In this [...]

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