This is a very interesting clip on the design and making of a chocolate grizzly bear by the Barcelona Pastry Guild School for the World Chocolate Masters competition this year. Enjoy!
Just in time for the holidays, the Ma Maison team decided to enter a fierce but fun gingerbread competition. The rules were simple, make “something” out of gingerbread was basically all we were told. The construction had to be 2x2x2 feet and everything except the base had to be edible. Ma Maison came up with the idea of a bakery and although our results didn’t win the prize, a few great lessons were learned in the process. Here is what was created and some of the competitiors
I’m very proud to announce that I have completed my very first novelty cake all by my lonesome. Six or so hours later and 2 kg of butter, 18 eggs and a tonne of red food colouring later, I give you the pig!
Just thought we’d give good ol’ Cake Boss a run for his money… or try at least! The cake is completely edible, constructed from a simple chocolate génoise filled with chocolate buttercream…. oh and it feeds 30 people easily!
Having always been fascinated about the art of making macarons, I’m proud to put up this little post as a tutorial for those wanting to try this process out. Just to clarify, I’m not talking about those fairly disappointing and overly sweet coconut confections but about the colourful and extremely flavourful french macarons. A thick and shiny shell, a gooey meringue and a silky ganache are only a few of the important attributes of a perfect macaron. So here are the instructions to making your own:
I’ve always been passionate about food and I do feel like I’ve definitely enjoyed it more than those around me. It doesn’t only nourish me but it makes all problems better, cheers me up, calms me down, excites me, and if it was a person, it’d be my soul mate. It wasn’t until recently that I gave in to these thoughts and decided to take it to the next level. I’m soon coming up to my two year anniversary of being a part of the culinary industry and it’s been an amazing ride thus far.
Here we go with our first pickling date of the season!
Asparagus is out in full force and on a pretty solid whim, we decided to stock up and rip into a pickling frenzy.
Evan and I are looking to build a DIY sous vide machine. We are sourcing the parts and are just about to ready to rock and roll. If anyone is interested in playing with us, drop us a line…
Here’s what we’ve come up with so far:
Being starving students, saving some money is never a bad thing. A couple of us came up with a neato idea. The rules are simple.
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