Tag Archives: Chef Maura Metheny

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?

Chef Chocolatier Maura Metheny’s Hazelnut and Lemon Cake Recipe

Chef Chocolatier Maura Metheny's Hazelnut and Lemon Cake Recipe

Meet Blonde. Exquisite. Delectable. Savory.

Chef Chocolatier Maura Metheny created her hazelnut and lemon cake masterpiece called “Blonde” at the 24th annual U.S. Pastry Competition for Pastry Chef of the Year in New York City in March 2013 and earned a bronze medal! Congrats Chef Metheny!

For all of our adventurous chocolatiers in the making, check out Chef Metheny’s recipe below to recreate this delectable dessert.

If you want to take it to the next level and learn from professional artisan chocolatiers and pastry chefs in Southwest Florida, Norman Love Confections has summer classes and you can check out their class schedule here. The new schedule will be published after Valentine’s Day 2016.

Enjoy!

Hazelnut and Lemon Cake Recipe

Hazelnut and Lemon Biscuit:

75g Hazelnut Flour

75g Confectionary Sugar

62g Eggs

60g Yolks

1g Lemon Zest

137g Egg Whites

50g Sugar

60g Cake Flour

 

Method:

1. Whip toasted and cooled hazelnut flour, confectionary sugar, eggs, yolks and lemon zest to a light ribbon.

2. Whip Egg whites and sugar to soft peak.

3. Fold 1/3 of meringue into egg mixture.

4. Fold in sifter cake flour into egg/meringue mixture.

5. Fold in remaining 2/3 meringue and pour into desired cake pan to bake at 155 degrees celsius for 25-30 minutes until center is dry when tested.

 

Praline Glaze:

160g 99% Noel Liquor Chocolate

90g Heavy Cream

120g Cold Water

10g Gelatin

460g Mirror Glaze

230g Hazelnut Paste

 

Method:

1. Microwave Mirror glaze to 50 degrees celsius.

2. Bloom gelatin with cold water.

3. Boil cream and pour over chocolate to create a ganache.

4. Emulsify hot ganache into hot mirror glaze.

5. Add hazelnut paste and melted bloomed gelatin mixture while continuing to blend.

6. Store in refrigerator for 24 hours before reheating to use.

 

Milk and Dark Chocolate Mousse:

136g Yolks

69g Sugar

50g Heavy Cream

30g Whole Milk

100g 33% Noel Lactee Chocolate

145g 64% Noel Royale Chocolate

430g Heavy Cream

 

Method:

1. Cook Yolks, sugar, heavy cream and milk all together in a pot to 85 degrees celsius.

2. Strain into mixing bowl and whip cool.

3. Melt chocolates together.

4. Whip heavy cream to medium consistency.

5. Fold chocolates into whipped Anglaise.

6. Fold 1/3 whipped cream into chocolate mixture.

7. Fold chocolate mixture into remaining whipped cream.

 

Praline Cream:

42g Cold Water

6g Gelatin

250g Hazelnut Praline

275g Piedmont Hazelnuts

255g Heavy Cream

 

Method:

1. Bloom gelatin in cold water.

2. Roast Hazelnuts and puree into paste.

3. Boil Heavy cream and pour over praline and hazelnut paste, stir to create an emulsion.

4. Add bloomed melted gelatin and blend with emulsion blender.

 

Hazelnut Creameux:

450g Heavy Cream

90g Sugar

107g Yolks

75g Hazelnuts

4.5g Gelatin

27g Cold Water

 

Method:

1. Toast and grind hazelnuts to paste.

2. Cook, cream, sugar, and yolks to 85 degrees celsius.

3. Pour Anglaise over hazelnut paste and mix until emulsified.

4. Bloom gelatin and cold water for 5 minutes and add to ganache.

5. Stir until fully incorporated.

 

Lemon Cream:

100g Ravifruit Lemon Puree

45g Sugar

56g Butter

10g Potato Starch

45g Sugar

75g Eggs

30g Yolks

2g Gelatin

12g Cold Water

 

Method:

1. Boil Puree, 1st sugar and butter.

2. Whisk starch with 2nd sugar and whip with eggs and yolks until smooth.

3. Temper egg mixture into hot liquid cook to 85 degrees celsius.

4. Bloom gelatin with cold water for 5 minutes.

5. Add bloomed gelatin mixture to hot lemon cream and stir until smooth and fully incorporated.

 

Hazelnut Crunch:

75g Toasted Blanched Hazelnuts

45g Hazelnut Praline

135g 35% Cocoa Noel Lactee Chocolate

50g Feuilletine

 

Method:

1. Roast, cool, and coarsely chop hazelnuts.

2. Melt chocolate and cool to 35 degrees celsius.

3. Mix all ingredients and roll to desired thickness.

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