Archive for December, 2010

Celebrating 2010

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I wanted to thank family, friends, colleagues and chocoholics from around the USA for their support. 2010 has been an incredibly eventful year. We launched our new bakery, introduced our new concept to the nation and have gratefully been able to taste success. We are still pinching ourselves over the fantastic press we received in the Dallas/Ft. Worth market and look forward to more introductions throughout the country in the upcoming year. We look forward to developing new delights and soon will be announcing new restaurants and stores where we will be offering our desserts in the upcoming year. Thank you again everyone and raise a glass of Scharffenberger champagne to help bring in 2011!

The DNA of chocolate has been unlocked

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The Food Network has been brilliant at showcasing the most incredible James Beard award winners for excellence. However, their latest attempt at showcasing desserts on their show “Top Chef Just Desserts” , left me a bit wary. Understanding the complexities of developing recipes on the fly for desserts, can be daunting.

For example, it has taken us almost two years to perfect our entremets, and we’ve been developing and perfecting our Spring desserts for over 6 months. Some are more difficult to develop than others, but my point is that creating dessert recipes is a fine science. It’s not just about matching flavor profiles, but understand the science behind the ingredients.

I saw this blog article and had the share the latest science behind chocolate by Jonathan Bender, Thu., Dec. 30 2010 @ 8:30AM Categories: News

 

Great chocolatiers have always been a bit like mad scientists, and now they might just have the science to begin creating the perfect chocolate bar.

Fast Company reports that a team of French scientists has unlocked the genetic code of chocolate. And not just any chocolate, but the DNA of Theobroma cacao, a species of cacao used primarily to make gourmet dark chocolate.

By sequencing the genome of a cacao tree, the scientists should be able to create bio-engineered fine cocoa that is resistant to disease. The price of cocoa would then theoretically go down. And since cocoa is one of the main ingredients used to make chocolate, we’d be looking at cheaper fine chocolate bars. That’s the reason this study was underwritten by Hershey’s Corp. and Valrhona.

An interesting question is whether there would be a differentiation between genetically engineered cocoa and naturally occurring cocoa. The chocolate market is like the coffee market, with plenty of fair-trade and small-batch companies attempting to provide a tree to chocolate store approach.

But in a world where pest-resistant and frost-resistant crops are commonly accepted, is disease-resistent cacao really such a foreign concept? Do you care if your chocolate bar is genetically engineered if it tastes exactly the same?

[Image via Flickr: EverJean]

The Perfect Cheese Pairings

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At our recent launch party which benefited Head Start of Greater Dallas, we found the perfect cheese pairings for our cakes. Many from the party have requested the list.

Here are our recommendations:

(Cheese Available from Central Market)

  • Barely Buzzed by Bee Hive paired with our Classic and San Miguel
  • Cranberry Chipotle Cheddar by Carvalley Chili paired with our Signature and Chili Truffle
  • Fromage D’affinois paired with The Classic and Peanut Butter Mousse
  • French Compte 12 for our Carrot Cake Gourmande’ walnut or cherry with our German Chocolate Cake