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annachan: First off, I have to say I'm not an expert on the subject of fine chocolate work BUT... When I was investing into some of these pro books, I went with the Frederic Bau ( who runs Valrhonas school in France as well as is their executive chef) book 'AU COEUR DES SAVEURS'. Au Coeur Des Saveurs which is a bit more pricey then the Wybauw book that many I know have raved about. I think it would be a great investment of a hundred bucks. As far as schools go in the SF area, you know what I was thinking about? Find a chocolatier in SF whose work is great and see if you can hang out there on days you aren't working your regular gig and pick up some ideas and practical stuff that you're looking for. Good Luck!

Great pix!!! Great menu! Thanks for posting them

Super great report, BryanZ! Sounds awesome, thrilled that Liebrandt is kicking some serious butt.

Don't want to rain on anyones parade but, to me? This looks dubious. Chocolate, almost more than anything else in pastrywork besides sugarwork, demands observation and hands on work around people in real time. The Valrhona school part would be great, absolutely. I also thought it was sort of strange that the site ( at least on the front page) featured books on chocolate that for the most part aren't really pro oriented. The Jean- Pierre Wybauw book 'Fine Chocolates' should be right at the front for a serious yet more or less affordable look into the world of artisan chocolate work. I'm not sure where you're located so it's hard to suggest any schools etc. that could be useful to you. And although it hurts me to say this anytime, if going to school would be hard to handle due to financial reasons, making a job out of pastry/candy/chocolate work on an entry level would be close to impossible for almost anyone who HAS to make a serious income to live in most cases.

Just in case no ones seen it yet, here is a link to Gilt's website. Gilt You can download the dessert menu PDF, which looks good, not real unusual but solid?

Neil, in the Hermes section, the dessert in the glass, how do you think they set up those gelees? And are the glasses plastic or glass? And, sorry, how large is the "Emotions" dessert ( the glass things are from that series, I believe Thanks!

A scientist who's little girl goes to school with my daughter was telling me about an accident with a bunch of NASA scientists who were wiped out by the odorless vapors in a improperly ventilated room. I guess maybe not as much of a chance of that happening in a pro kitchen with hoods but...

It's not that hard to break down the recipes, even the technique's with a bit of perseverence and a translation program. It's a drag to miss out on some ( ok, all ) of the textual nuances but it sure looks like a beautiful book. Any chance he'll do a French version? I have a couple of books that I've learned quite a bit from and they're only in Catalan. Maybe we can organize an email campaign to the publisher, let him see the interest, if it's there. PM me if interested.

Yeah..... I did it 5 years ago now at my 1st chef gig here in NM, with a Cointreau Ice cream and made my Italian Meringue in a massive quanity in a Hobart only to see it slowly start to lose it over service and people wouldn't stop ordering it!!! I had to 86 it. This time, I did meringue in more manageable quanities ( plus this altitude thing screws up sugar temps sort of),put an Alaska together ran a prototype, froze it, and in the late morning, found there was no loss of quality and ran with it. I used the Bau classic Almond sponge for the cake layer and it ruled! I suppose it's almost like a joconde? Hazelnut syrup to wet it down and vanilla, chocolate ice creams with a passion fruit sorbet ( to sex it up) as the filling. Plus regular menu too. Worked from 5AM to 5PM yesterday alone. Also had a big truffle assortment, 5 flavors. Been really inspired by that 'Way to Cook' book. Happy New Year to you, Wendy, hope it went well! PS: I was messing with cakes all week for the 'Alaska and I also did the Bau 'Financier' like sponge with chocolate ( no butter) and that cake was excellent too! It's a weird looking recipe, very liquid, just almond flour & cornstarch but it cooks & eats very nicely.

Ditto!!

That's what I ended up doing, devinf, thanks for your input! Much appreciated.

Awesome Report, Neil!!! Beautiful photos, the comments suck you right in. Thanks again!

The question is... Can I fully finish it ( with piped meringue decor wise or just spackle it and pipe it at service. Any advice ( the quicker the better) most appreciated. Not life or death but curious. Happy New year to all

yesssss!!!!!!!!!!!!!!!!!!

Wonderful demo, Nicole!!! Thanks so much for it, the recipe, and your time!

I use my Braun IB for virually everything. Hardly ever use a food processor or blender, and this is mainly in a work situation. I'm sure a Bamix would do the rick. Just make sure is you get a more "household" ish applaince tha you get the power needed. Best I've used is the Braun. Good Luck!

Nice stuff, Wendy, pix are great. Flavors are outstanding?

Got confused... if the thin skin is "caused" by the use of Calcium Chloride, for what purpose is the Sodium Alginate needed? I thought that the C.C. would be enough to set it... ← Sorry I confused you. Heres a link to an earlier thread on Alginate and CC here About 12 or 13 posts down you'll see a post from me with a basic recipe I used in an application although not chocolate. BTW, dig that Texturas link, pedro, thank you. A lot of these products like Gellan or Calcium Chloride are often hard to get after the samples run out because the "buy" is often for Fifty pounds of it or whatever.

and????

The Calcium Cholride is used to "set " the caviar, to produce the thin skin. In order to do that you must use Sodium Alginate, a sea kelp derivative. I've heard of people doing this on a bigger scale with chocolate, like a cake, but used gelatine in addition to Alginate.

Wish he could get 'Decoding Ferran Adria" released as well.

Sometimes those 4oz. aluminum utility cups will giv you a lot of "imprints ' on the outside of your dessert. The platings are looking nice, huh?

I think there was a "misnomer" with the pictures of the desserts being under the catagory 'Recipes'. There are some recipes listed in the "articles" heading. There's a very good chance it's a work in progress.

You click on 'Welcome', in the middle of the chocolate circle.

Pichets site has been a bit retooled, has a great new look. Many desserts pictured, including a miso ice cream sandwich. Looking good! Pichet Ong