Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    A Chocolate Affair: Mastering Artisan Chocolates in the Home Kitchen
    A Chocolate Affair: Mastering Artisan Chocolates in the Home Kitchen
    A Chocolate Affair: Mastering Artisan Chocolates in the Home Kitchen
    Ebook113 pages56 minutes

    A Chocolate Affair: Mastering Artisan Chocolates in the Home Kitchen

    By Jaxon Stallard

    ()

    Read preview

    About this ebook

    Confectionery is the most demanding of the culinary arts, requiring a level of accuracy unequaled in other areas of the kitchen.
    Chocolate Tempering is a technique that is used in enrobing, and other applications in chocolate candy making used by professional chocolatiers and Artisan Candy makers.

    The book is designed for the actual process, simple and straightforward including demystifying tempering techniques and theory.
    Importantly, tempering can be done with understanding the theory involved and following the principles of warming, cooling, stirring and reheating.

    The difference between truffles, bonbons, and chocolates can be confusing. These terms are related and often used interchangeably. A bonbon is commonly used in reference to molded chocolates with soft centers. A truffle is a round semi-soft confection surrounded by an outer coating of either tempered chocolate, cocoa powder, or chopped nuts. One similarity that bonbons and truffles have in common is that both are small enough to eaten in one or two bites.

    The inclusion of "what you should know" helps insure the success of making bonbons, truffles, enrobing chocolates and dipping in tempered chocolate. Learning skills for lining magnetic polycarbonate with cocoa butter design acetate sheets is good to know.
    The formulas make it easy and fun to create the most delicious, fresh homemade truffles, bonbons, and confections you have ever eaten.
    LanguageEnglish
    PublisherBookBaby
    Release dateNov 2, 2019
    ISBN9781543980493
    A Chocolate Affair: Mastering Artisan Chocolates in the Home Kitchen

    Related to A Chocolate Affair

    Related ebooks

    Cooking, Food & Wine For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Cocoa Enchantment

      Nov 22, 2022

      Cocoa Enchantment
      2 min read

    • Article

      10 Baking Blogs To Follow

      Aug 13, 2019

      10 Baking Blogs To Follow
      9 min read

    • Article

      Cinnamon Rolls

      Apr 22, 2021

      Cinnamon Rolls
      3 min read

    • Article

      Yeasted Doughnuts

      Apr 7, 2020

      Yeasted Doughnuts
      10 min read

    • Article

      Cherry & Almond Muffins

      Jun 3, 2021

      Cherry & Almond Muffins
      1 min read

    • Article

      CARAMEL & CHOCOLATE

      Jul 16, 2019

      CARAMEL & CHOCOLATE
      17 min read

    • Article

      On the Menu BERLINER

      Oct 10, 2019

      On the Menu BERLINER
      2 min read

    • Article

      Sarah Kieffer

      Sep 1, 2020

      Sarah Kieffer
      11 min read

    • Article

      The Basque cheesecake

      Sep 9, 2020

      The Basque cheesecake
      1 min read

    • Article

      Holiday Twists

      Sep 7, 2021

      Holiday Twists
      11 min read

    • Article

      Paradise Blondie BROWNIES

      Apr 2, 2019

      Paradise Blondie BROWNIES
      2 min read

    • Article

      Jane’s Patisserie

      Aug 10, 2021

      This recipe is taken from Jane’s Patisserie: Deliciously customisable cakes, bakes and treats by Jane Dunn (Ebury Press, £20). Jane is the face behind the successful blog Jane’s Patisserie, where she shares dreamy recipes for everything from no-bake

      1 min read

    • Article

      Biscuits Without Guilt

      Mar 13, 2019

      Biscuits Without Guilt
      8 min read

    • Article

      Pretzel Pecan Millionaire Bites

      Dec 30, 2021

      Pretzel Pecan Millionaire Bites
      1 min read

    • Article

      French Connection

      May 4, 2021

      French Connection
      3 min read

    • Article

      10 Best Baking Books: From Mary Berry To Yotam Ottolenghi

      Apr 6, 2021

      We’ve had a lot to thank banana bread for over the last year. Shut indoors with nothing better to do than stare at the overripe fruit browning in bowls in our kitchens, this crowd-pleasing loaf was the official sponsor of 2020. It dominated our Insta

      6 min read

    • Article

      4 Ways with Red Velvet

      Oct 12, 2021

      4 Ways with Red Velvet
      8 min read

    • Article

      Meet the Bakers

      Sep 7, 2021

      Meet the Bakers
      5 min read

    • Article

      The Sweetest Heritage

      Dec 1, 2020

      The Sweetest Heritage
      8 min read

    Related categories

    Reviews for A Chocolate Affair

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      A Chocolate Affair - Jaxon Stallard

      A Chocolate Affair: Mastering Artisan Chocolates in the Home Kitchen

      Copyright © 2019 by Jaxon Stallard

      All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher except for the use of brief quotations in a book review.

      ISBN (Print Edition): 978-1-54398-048-6

      ISBN (eBook Edition): 978-1-54398-049-3

      Contents

      Foreword

      Acknowledgements

      About Jaxon

      Introduction

      Confectionary Ingredients

      Ingredients In Chocolate

      Products Made From Cocoa Beans

      Sugars Used In Chocolates:

      FATS Used in Chocolates

      Theory and Techniques

      THE ART and SCIENCE of TEMPERING CHOCOLATE

      Tempering Techniques

      The Latent Heat of Crystallization

      Chocolate PERCENTAGES

      GANACHE as a COMPONENT

      BASIC GANACHE METHOD

      MELTING COCOA BUTTER

      Before You Begin

      Tools For Success

      Polycarbonate Molds:

      Magnetic Molds:

      What You Should Know

      Packaging and Storing Chocolates

      Shell Casting and Finishing

      INCOMPLETE MELTING METHOD for CAPPING THEORY:

      PIPING GANACHE for HAND ROLLED TRUFFLES

      SCOOPING GANACHE for HAND ROLLED TRUFFLES

      Dipping Chocolates

      PASTRY BAGS

      Formulas

      Bonbons (Molded)

      Truffles

      Glossary

      Chocolate Making Sources:

      Foreword

      I had the honor of meeting chef Jaxon Stallard seven years before I graduated from culinary school, launching my own professional culinary career. Upon our initial meeting, she thoughtfully inscribed an encouraging, and as it turns out, serendipitous note on the inside cover of my copy of her first cookbook, Cooking with Jaxon. In the intervening years, Jaxon provided encouragement and moral support when I announced my acceptance into culinary school. And then when I, along with a chef partner, opened a culinary venue, Jaxon served as mentor, enthusiastic advisor, sounding board and cheerleader. The same for when I accepted a position as the executive chef for a proprietary program for cardiac rehabilitation patients. Credit for any success I enjoy as a chef and professional teaching culinarian is shared with Jaxon. So, it is with great humility, and some anxiety (I’m a chef not a writer) that I accepted the honor of contributing the foreword for her exciting, new cookbook, A Chocolate Affair.

      Jaxon, a graduate of Cambridge School of Culinary Arts, Certified Culinary Professional and former owner of a California bakery, founded the Park City Cooking School in Park City, Utah, in 2002. There, she began to fully explore and express her passion for teaching hands-on cooking skills to both youth and adults. In 2009, I owned a vacation property near Jaxon’s school and heard about her successful enterprise through friends that appreciated how much I loved to cook and entertain. As a gift, they invited me along to attend a cooking class with Jaxon. On the menu that night, duck confit – not the easiest dish for the average home cook to execute but Jaxon made it fun and seemingly simple. Her approach to cooking and teaching were a revelation and absolutely appealed to my sensibilities of simplifying the complex and making classic dishes approachable to the home cook. Jaxon’s ability to explain and simplify complex cooking methods, I believe, is the hallmark of her success and is even more elevated in A Chocolate Affair

      Confectionery is the most demanding of the culinary arts, requiring a level of accuracy unequaled in other areas in the kitchen.

      Chef Jaxon Stallard (excerpt from A Chocolate Affair)

      In the Spring of 2018, Jaxon scheduled a two-day chocolate seminar at Colorado Springs Culinary Enthusiasts, a private culinary venue operated by myself and a chef partner. With A Chocolate Affair in the works, chef Jaxon planned to use the seminar to feature the book’s methods and techniques with home cooks. The two-day class quickly sold out, and it was personal and professional highlight to work side-by-side with my culinary mentor.

      Using her recipes from A Chocolate Affair, Jaxon demonstrated techniques and methods for making dipped and poured chocolates. Attendees also personalized their own chocolate creations with fillings, including raspberry, caramel, coconut rum and peanut butter. Chef Jaxon expertly orchestrated the class through chocolate tempering, a shell casting technique, filling molds and capping and unmolding. In short, she successfully demonstrated how to make artisan chocolates using for the most part kitchen equipment and implements found in the home kitchen, along with the necessary molds and transfers.

      Jaxon’s creativity and ability to bring the art and science of chocolate making to the home cook was on full display. For example, the classic artisan technique for tempering is achieved by using a granite slab. Jaxon, on the other hand, incorporates a method that instead uses a common glass bowl. In more obvious ways, she incorporates simple items such as office binder clips to secure thermometer cables.

      Jaxon’s thoughtful consideration of the home cook in A Chocolate Affair is thematic, and no more evident than when she explains the complexities of Chocolate Tempering. She is masterful in the way she describes the concepts and principles of warming, cooling, stirring and reheating. It would have been wonderful to have had Jaxon available during Chocolate Making Week in culinary school - I would not have struggled as much!

      Having seen first-hand the success Jaxon’s approach to artisan chocolate making had for the home cook in a live class environment, I’m confident her book, A Chocolate Affair, will likewise succeed in finding a prominent place in the library of all culinarians.

      A Chocolate Affair has something for culinarians of all

      Enjoying the preview?
      Page 1 of 1