All Blog Posts (336)

From Pastry Chef to Master Chocolatier, from being a chocolate artist to R&D product development.

When you start walking and exploring a way, you would never think about the possibilities and hurdles you have to overcome in order to reach certain goals. But if you would have asked me 29 years ago when I was an Pastry apprentice if I would ever think of creating an entire room out of chocolate, I would have declined for sure.

That's the beauty of life and the surprises within it, as you explore and discover new way, new techniques, new countries and cultures. I started decorating…

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Added by Gerhard Petzl on May 7, 2017 at 7:52am — No Comments

TCHO - an all-American Chocolate

I have launched the very first feature story of a chocolate brand in the US complete with interview and exclusively developed recipes.

Visit http://www.chefnouel.com/new-cover-page-1/

Added by Nouel Omamalin on November 28, 2014 at 5:40am — No Comments

Job openings

Currently have 2 pastry cook jobs at Potawatomi Casino in Milwaukee. Go to http://www.paysbig.com/business/careers/ thensearch for "pastry". You must pass a drug test and background check. We make almost everything from scratch have 7 restaurants, a new hotel and a great team!

Added by John Applegett on August 30, 2014 at 11:10am — No Comments

The ChocolateDoctor’s Venice Beach Pier Chocolate Saltwater Taffy

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



When Venice of America opened on July 4, 1905, Abbott Kinney had already dug several miles of canals to drain the marshes for his planned residential community. He built a 1,200-foot long pleasure pier with an auditorium, ship-style restaurant, dance hall, hot salt-water plunge and…

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Added by Ed Engoron on June 13, 2014 at 12:22pm — No Comments

The ChocolateDoctor’s Salted Chocolate Batter Cookies

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



If you love things that are salty and sweet then you’ll certainly love the combination I’ve concocted with a simple cookie that uses sea salt to compliment the flavor of…

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Added by Ed Engoron on June 6, 2014 at 2:24pm — No Comments

The ChocolateDoctor’s Chocolate Chip, Chocolate Milk Bundt Cake

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



In my cookbook, Choclatique-150 Simply Elegant Desserts, I talked a little about my experiences at the old Adhor Dairies in Los Angeles, where they used to give us free…

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Added by Ed Engoron on May 30, 2014 at 12:40pm — No Comments

The ChocolateDoctor’s Chocolate-Blackstrap Molasses Cookies

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



If you have read my blogs in the past you know that there are many health benefits to chocolate. I’m always looking other foods that compliment the health aspects of chocolate. So when reading an article, I found that there are some great attributes to consuming molasses,…

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Added by Ed Engoron on May 22, 2014 at 3:25pm — No Comments

The ChocolateDoctor’s Chocolate Milk Pudding

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



When I was a kid, I never liked to drink chocolate milk. In my cookbook, Choclatique-150 Simply Elegant Desserts, I talked a little about my experiences at the Adhor Farms in West Los Angeles,…

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Added by Ed Engoron on May 15, 2014 at 2:41pm — No Comments

The ChocolateDoctor’s Basic Chocolate Ganache

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



I wrote a whole book (Choclatique—150 Simply Elegant Desserts) about cooking and baking with ganache. A ganache is basically a blending of chocolate and cream. The ratio of chocolate to cream…

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Added by Ed Engoron on May 9, 2014 at 12:49pm — No Comments

California Chocolate-Marshmallow Pie: S’mores for Snobs

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



The first recorded version of a s’more was found in the publication Tramping and Trailing with the Girl Scouts in 1927. Although it is unknown when the name…

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Added by Ed Engoron on May 2, 2014 at 1:10pm — No Comments

The ChocolateDoctor's Chocolate & Worm Dirt Cups

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



Worms in dirt may not sound appetizing, but kids will love it. Start by making a delicious homemade pudding that you will chill and later decorate with crushed cookies and gummy worms. I even like to add a sour gummy worm or two. Not that you ever have a problem with getting kids…

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Added by Ed Engoron on April 24, 2014 at 5:31pm — No Comments

The ChocolateDoctor’s St Paddy’s Day Guinness Stout Chocolate Cake With Guinness Chocolate Icing

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



I bet you’ll hear, “This is the best chocolate cake I've ever had!“ You'll hear comments like this and much more when you serve this ultra dark, rich chocolate cake with its luscious…

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Added by Ed Engoron on February 21, 2014 at 5:04pm — No Comments

The ChocolateDoctor’s Chocolate-Orange Valentine’s Dessert Pizza

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



There are now over 1500 recipes for dessert pizza on the internet. Some are made with real pizza dough and many are made with a cookie or…

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Added by Ed Engoron on February 6, 2014 at 7:33pm — No Comments

The ChocolateDoctor’s White Chocolate Cherry Valentine’s Cookies

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



White chocolate and cherries seem to belong together for Valentine’s Day, or is that just me? I love the combination of the red and…

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Added by Ed Engoron on February 5, 2014 at 7:45pm — No Comments

Cocoa-Miso Glazed Halibut

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



Japanese cuisine has developed over the past 2,000 years with strong influences from China and Korea. But it is only in the last 300-400 years that all the influences have come together to form what nowadays can be described as Japanese food culture.

The introduction of rice…

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Added by Ed Engoron on February 4, 2014 at 7:48pm — No Comments

The ChocolateDoctor’s White Chocolate Grasshopper

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



A grasshopper is made with crème de menthe. My White Chocolate Grasshopper is made with crème de menthe and white chocolate ganache. Crème de menthe is a mint-flavored liqueur. Its flavor is typically made with Corsican mint. It is available colorless and, most typically green.…

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Added by Ed Engoron on February 3, 2014 at 7:43pm — No Comments

The ChocolateDoctor's Insalata Caprese de Valentine With Chocolate-Balsamic Vinaigrette

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



The original Aceto Balsamico Tradizionale is made from cooked white Trebbiano grape juice and is not a vinegar in the usual sense. It has been made in Modena and Reggio Emilia since the Middle Ages (as early as 1046). Balsamic vinegar is highly praised and most often used by chefs…

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Added by Ed Engoron on January 31, 2014 at 7:37pm — No Comments

The ChocolateDoctor’s Chocolate-Cinnamon English Muffins

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



English muffins are related to crumpets. They are a morning staple in Australia, Canada, New Zealand and the United States. They are first griddle cooked and then baked. They are best served toasted, topped with butter, honey, jellies and jams. They also make great breakfast…

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Added by Ed Engoron on January 30, 2014 at 7:37pm — No Comments

The ChocolateDoctor’s Valentine’s Chocolate Bagels

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



The original roll-with-a-hole design is hundreds of years old. Bagels are hand-shaped to form a ring of yeast raised wheat dough, which is first boiled for a short time in salted, sweetened water and then…

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Added by Ed Engoron on January 29, 2014 at 7:49pm — No Comments

The ChocolateDoctor’s Bacon and Cocoa Nib Chateaubriand

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011


Here is your meat cutting lesson just in time for Valentine’s Day. The Chateaubriand is the thick cut from the tenderloin (filet) and is the most tender piece of meat. It lies in the middle of the… Continue

Added by Ed Engoron on January 28, 2014 at 7:30pm — No Comments

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