
Notes from Dwayne Fortier, Executive Pastry Chef at the St. Regis, Houston:
“We temper the chocolate by hand, melting it then cooling it down by spreading it back and forth across cold marble. We have to temper the chocolate as we are using one with a cocoa butter base. If we don’t, the fat would separate from the chocolate. It takes 40 minutes to tablier the chocolate, constantly moving it, until it reaches the precise working temperature – even a couple of centigrades off, and the chocolate won’t set. Using a non-tempering, oil-based chocolate would have taken less time as it’s easier to use, but the taste wouldn’t be as rich nor have the same melt-in-your-mouth texture. Cocoa based chocolate’s flavor profile is ten times better than that of oil-based chocolate.”
Servings: 1 Pastry
Keywords: Chocolate, Dessert, Pastry, Cooking, Baked Goods
In time for the holidays, TEALEAVES, in a collaboration with 15+ ballet companies, 10+ luxury hotel partners, and an antiquarian horologist, launched the worldwide Nutcracker #AfternoonTEALEAVES: Gifts of Time initiative. The project is a twist to the traditional gift guide that offers experiential pairings to afternoon tea, themed after the story of the Nutcracker, and celebrates the arts, true craftsmanship, and spending quality time with others.
Piece together your real-life Nutcracker fairytale and explore various ‘Gifts of Time’. Journey to https://www.tealeaves.com/pages/afternoon-tealeaves-nutcracker.