Getting Creative With Chocolate | #PodSaveChocolate Ep72
Episode 72 of #PodSaveChocolate is an exploration of my creative process through the lens of classic, modern, and even a viral Internet recipe that all have one thing in common – chocolate as an ingredient. Updated to include flavor suppliers mentioned during the episode.
When and Where to Watch
Links to watch/comment LIVE – or to view the archived episode – on all three platforms:
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Clay Gordon
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Episode 72 Overview
When I talk with people who describe themselves as bean-to-bar chocolate makers, one of my conversational gambits is to get them to think of themselves as chocolate makers and then ask them to ask themselves, “What can I make with the chocolate I make?” I have talked about this extensively in episodes of PodSaveChocolate and TheChocolateLifeLIVE.
When I approach using chocolate as an ingredient in pastry and baking as well as more generally in a culinary context I use a variety of techniques to rethink how chocolate (and cocoa powder) can be used – reimagining the end product.
In this episode of PodSaveChocolate I am going to draw connections between how I approach pairing chocolate with other foods and how I approach using chocolate as an ingredient.
To set the stage – I have no formal training as a chocolatier or pastry chef. Everything I am going to share in this episode is from my interactions with world-class chocolatiers and pastry chefs, judges, instructors, and other journalists.
History
• World Pastry Forum, World and National Pastry Team Championships.
• Lesson learned from Albert Adria.
• A key lesson from Molecular Gastronomy.
• How Chocolate Gets Its Taste lectures.
• Not all representations of a flavor are the same (Dominique & Cindy Duby).
• A conversation with Jacques Torres
• Betty Koster & Kees Raat (pairing chocolate & cheese).
Some Applications
• Classic French sauces – buerre “blanc” and Hollandaise.
• Cherry/chocolate amuse.
• Balsamic Condimento.
• Parmesan/cocoa tuile.
• Chocolate layer cake.
• The. Best. Baklava. Ever.
• Improving salted butter caramel – possible?
• Rethinking chocolate fondue.
• Can I improve the viral scrambled egg chocolate pudding recipe.
Reflections
• One do-over.
• Innovation is not a solitary process.
• There is always the possibility to do something new with something classic.
• Taste everything.
• Challenge yourself.
• The Pairing Game.
Links & Resources / Flavor Suppliers
CHRISTOPHE RULL
Questions?
If you have questions or want to comment, you can do so live during the episode or, if you are a ChocolateLife member, you can add them in the Comments below at any time.
Episode Hashtags and Related Accounts to Follow
#patents #trademarks #IP #IntellectualProperty
#cocoa #cacao #cacau
#chocolate #chocolat #craftchocolate
#PodSaveChocolate #PodSaveChoc
#LaVidaCocoa #TheChocolateLife
Future Episodes
Midwest Craft Chocolate Festival Preview
#PodSaveChocolate and #TheChocolateLifeLIVE Archives
To read an archived post and find the links to watch archived episodes, click on one of the bookmark cards, below.
Clay Gordon
Clay Gordon
Audio-only podcasts
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