Tag Archives: chocolate

Ms.Cheezious Milkshakes!

Fire up the BBQ and get out the ice cream for this Fourth of July! There is nothing better than a creamy, cold milkshake on a hot summer day. We hope you celebrate your holiday in the sun with fun, friends, and food, of course! Chef Brian Mullins of Ms. Cheezious has come up with two unique shakes that you wont be able to resist!

First up is the Midnight Snack Shake.

Midnight Snack Coral Gables

Look no further for you sweet and savory needs than this outrageous shake! Your taste buds will be in heaven with a chocolate shake topped with chocolate covered potato chips, caramel corn, a peanut-dipped, chocolate covered pretzel and finally some whipped cream and chocolate sprinkles.

For all of you with a need for sweet, check out the new Pastelito Shake.

Pastelito Shake

This new Miami-inspired concoction is a vanilla and guava shake garnished with a fresh guava filled pastelito on top of a mountain on whipped cream!

Don’t miss out on these delicious milkshakes and more from Ms.Cheezious!

Happy Fourth of July and happy eating!

The Chocolatier’s Process with Chef Maura Metheny

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

A chocolatier is an artist. Chocolatiers are the Porches of Pastry and Dessert Chefs. Creativity, patience and attention to detail are 3 skills that is a must have in their business!

A chocolatier makes confections out of chocolates.

At Norman Love Confections, their passion is exemplified in these words, “the artistry of chocolate means everything to us.”

Their chocolates include gourmet dark, milk and white chocolates, gourmet truffles as well as their ultra premium collection – Norman Love Confections BLACK™, which is their fine dark single-origin chocolate confection. These consists of five chocolates, where the cocoa beans are sourced from the world’s five premium growing regions – Venezuela, Peru, Ghana, Tanzania and Dominican Republic.

Chef Maura and her manufacturing and design teams work on their chocolate creations from molds or by hand and with machines. They carve their own molds and design their own recipes.

On a normal day, their production facility makes over 35,000 pieces in a day and 20 – 25 varieties. Airbrushers starts at 6:30am and production is complete as well as their factory cleaned by 6pm.

Their busiest times of the year are the holiday times between October 1st and January 2nd. The runners up are the weeks of Valentine’s Day, Easter and Mother’s Day.

Outlined below by Maura shows each step of love that goes into what their Chocolatier process looks like.

1. Color the clean and cotton polished interiors of the Poly Carbonate plastic mold with colored cocoa butter from Chef Rubber.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

2. Apply the second layer of color to the mold cavity, this is a glitter gold colored cocoa butter.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

3 .Casting the mold is how we create the shell, tempered dark chocolate is poured into the mold.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

4. The chocolate is cleaned off the face of the mold and leveled with a steel scraper.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

5. After the air has been tapped out the chocolate is dumped out of the mold leaving a thin layer coating each cavity.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

6. The excess chocolate is scraped away and the mold is placed face down onto a piece of parchment paper atop a marble or granite polished slab to set.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

7. After the heat is drawn out of the chocolate from the granite/marble, the chocolate sets enough to be pulled clean from the parchment. Then it is scraped again with the steel scraper and placed in an area to cool between 40-60 degrees Farenheit.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

8. When the mold is set and each shell is released from the plastic mold, a consistent amount of the cooled cherry jam is piped into each cavity.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

9. A layer of the cooled Elvesia ganache is then piped on top of the jam. It is important to leave a space about as thick as the chocolate shell above the ganache and not to fill the cavity completely, the mold is chilled between 40-60 Farenheit until set to the touch.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

10. A final layer of chocolate is poured onto the set filling.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

11. It is leveled with a steel scraper to seal the ganache inside and the “foot” is allowed to set at room temperature.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

12. Once set completely, the mold is flipped and one side is tapped onto a parchment covered marble or granite surface to release the chocolates.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

13. If done correctly, all the chocolate should fall out.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

14. Perfect chocolates leave the mold cavities shiny, clean and ready to be reused once they return to room temperature.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

15. Each piece is unique when made by hand like all art.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

If our Home Chocolatiers would like to try this at home, this process can take 3 – 4 hours from start to finish creating 1 mould.

 

See below the recipes for the Cherry Vanilla Jam and the Cherry Elvesia Ganache.

Cherry Vanilla Jam

Yield: 64 pieces

Ingredients Amounts
Black Cherry puree 500g
Sugar #1 50g
Pectin 12g
Non sterilized apple juice 125g
Sugar #2 575g
Glucose 115g
Amarone Wine 20g
Dried cherries 200g

 

Recipe 1 – Method of Production:

  1. Boil puree and apple juice.
  2. Mix sugar #1 and pectin and add slowly.
  3. Stir to a boil.
  4. Add sugar #2, vanilla beans, dried chopped cherries and Glucose.
  5. Cook to 107c or 75 brix.
  6. Add Amarone off heat.
  7. Pour onto silpat to cool.
  8. Pipe into mold.

 

Cherry Elvesia Ganache

Ingredients Amounts
Cream 350g
Glucose 48
74% Hacienda Elvesia 420g
38% Hacienda Elvesia 148g
Butter 100g
Vanilla bean 4 each

 

Recipe 2 – Method of Production:

1.Boil Vanilla, cream, and glucose.

2. Pour through strainer over chocolates.

3. Stir until fully incorporated and allow to cool to 35 C.

4. Add room temperature butter and blend with emulsion blender.

5. Pipe into mold.

 

Method of Production for Whole Recipe:

1. Pipe 1/3 cavity cherry jam first.

2. Pipe Hacienda Ganache ½ of mold.

3. Close mold with 74% (same as cast).

Do you have any aspirations to be a Chocolatier?

Chocolate Lovers, Unite!

It’s a great day for chocolate lovers everywhere, because today is National Chocolate Covered Anything Day! If there’s any day to indulge in those chocolate cravings you’ve been having since the holiday season began, today is the day. Whether it’s your style to pour, drizzle or dip your chocolate, we won’t judge! So just how do you celebrate this fantastic holiday? Here’s what you have to do:

1)      Find an object or edible item.

2)      Drizzle, pour or dip it in your favorite chocolate.

3)      Take a picture of the chocolate covered item.

4)      Enjoy the chocolate covered item.

5)      Either email the picture to ChefUniforms.com at contests@chefuniforms.com or post it to your own Facebook profile.

Need some ideas of things to dip in chocolate? See our collection below, or click on the following link for some more out-of-the-box options! http://www.chocolatecoveredanythingday.com/ideas-for-dipping.html

                       

Chocolate Covered Chocolate                      Chocolate Covered Fruit

  

Chocolate Covered Grasshopper                             Chocolate Covered Peppers

 

              Chocolate Covered Porsche                                    Chocolate Covered Raisins

                         

Chocolate Covered Rose                                          Chocolate Covered Strawberries

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