Chocolate demo features desserts by Sarah Kosikowski
By Bakers Journal
By Bakers Journal
Nov. 6, 2012, Toronto – Sarah Kosikowski, pastry chef at Valrhona USA,
visited Toronto on Oct. 24 to demonstrate mouthwatering dessert recipes
created by Valrhona’s L’ecole Du Grand Chocolat in Tain l’Hermitage,
Nov. 6, 2012, Toronto – Sarah Kosikowski, pastry chef at Valrhona USA, visited Toronto on Oct. 24 to demonstrate mouthwatering dessert recipes created by Valrhona’s L’ecole Du Grand Chocolat in Tain l’Hermitage, France.
|Chef Sarah Kosikowski explained how to make this dessert and others at a recent demo in Toronto. |
The event was hosted by Lentia Enterprises and Valrhona and held at the Queens Quay location of the Loblaws cooking school in Toronto. Before joining Valrhona as east coast corporate pastry chef earlier this year, Kosikowski honed her skills at several renowned restaurants in the United States, including the Trump International Hotel & Tower in Chicago.
The demonstration featured five desserts that can be adapted to serve in a variety of settings. Kosikowski began with the Jivara Jazz Transparence, a layered dessert incorporating caramelized banana cake, lemon jasmine jelly, banana passion fruit cream and a light chocolate mousse created with Valrhona’s Jivara Lactee 40% couverture. “This can be served in any size, from shooter to tumbler – there are plenty of options,” she said. The caramelized banana cake’s pronounced flavour added a sweet taste against the lemon jelly and passion fruit cream. Kosikowski warned against letting the dry caramel get too dark, advising that it is ready when it starts to bubble.
Other desserts demonstrated included a blackcurrant granny smith tart, which featured an apple and blackcurrant compote, vanilla almond cream and a whipped Ivoire and apple ganache on a vanilla shortcrust pastry. “This is very seasonal, and good for a plated dessert or displayed in a pastry case,” Kosikowski said. Granny smith apples were chose for this recipe because they don’t brown as fast as other varieties.
Kosikowski emphasized the importance of customization. “There are so many options with [all of these] recipes,” she said. “Make them your own.”