Oct. 25, 2012 – Chef Philippe Vancayseele, head of the Barry Callebaut
Chocolate Academy in Quebec, wowed a crowd with his techniques for
working with chocolate in cakes.
Oct. 25, 2012 – Chef Philippe Vancayseele, head of the Barry Callebaut Chocolate Academy in Quebec, wowed a crowd with his techniques for working with chocolate in cakes.
|
|
The event was hosted by Cacao Barry and Demarle at Humber College’s Canadian Centre of Culinary Arts & Science on Oct. 11. Vancayseele was Barry Callebaut’s worldwide technical advisor and demonstrator before joining the Canadian academy in June of this year.
The demonstration featured a traditional and seasonal cake plus an entremets. The traditional cake was a white and dark chocolate creation with an almond biscuit that highlighted Cacao Barry’s Fleur de Cao 70%, Zephyr white and Guayaquil 64%. His seasonal feature celebrated the flavour of hazelnuts with Cacao Barry hazelnut praline, pure origin Ghana 40% and cara crakine, a caramel shortbread crumb for the crispy bottom. For the entremets, named Kilimanjaro, Vancayseele put together a chocolate orange biscuit, dark chocolate mousse using Cacao Barry Tanzanie 75%, carmelised apples with Calvados and milk chocolate mousse using the Ghana 40%.
Vancayseele also led his audience through making a mousse using a lower fat and less expensive dark chocolate by Cacao Barry called Force Noire 50%. He recommends using a crème anglaise when using a lower fat chocolate to assist with the workability of the product because the lower the fat content the longer it takes to melt.
“You can make a very nice mousse for less money but still a premium chocolate,” he says.
Print this page
Leave a Reply