This year’s Chocolate Extravaganza was a huge success! We had so much fun mingling with all of you that attended and learning chocolate tips and recipes from the amazing experts that taught the courses. It was too much fun to keep to ourselves, so we’ve rounded up tips and recipes from the event!
Chocolate covered popcorn is always a crowd favorite, and this easily-customized snack is perfect for giving as a gift in cute bags, or setting out for people to nosh on during any holiday party. Keep things simple by drizzling chocolate in a single color, or use two or three coordinating colors for a very festive effect. The possibilities are endless! Just follow the simple steps below. But be warned; this stuff is highly addictive!
We thought of it as a great way to give all of our wonderful customers who can’t make it to the Chocolate Extravaganza a chance to learn with us. We wanted to include everyone, no matter of distance or busy schedules, a chance to learn more about the wonderful world of chocolate.
So what is tempering and why is it important?
The purpose of tempering chocolate is to pre-crystallize the cocoa butter in the chocolate, which is related to the working temperature of the chocolate, and at our Chocolate Extravaganza you will learn how tempering with Mycryo makes for the look you want.
What is a mendiant you ask? At the Gygi Chocolate Extravaganza you will learn all about mendiants and chocolate tempering.
A mendiant is a traditional French confection composed of a chocolate disk studded with nuts and dried fruits representing the four mendicant or monastic orders of the Domincans, Augustinians, Fransciscans, and Carmelites. Each of the nuts and dried fruits used refer to the color of monastic robes with tradition dictating raisins for the Dominicans, hazelnut for the Augustins, dried fig for Franciscans, and almond for Carmelite. Usually found during Christmas, recipes for this confection have veered away from the traditional combination of nuts and fruits to other combinations incorporating seeds, fruit peels and other items.”
Here’s the recipe we made at this years Chocolate Extravaganza:
Everything Frieda cooks up is delicious! She shared this yummy recipe for Chocolate Tortillas. Does it make your mouth water if I mention that she uses Nutella?
In case you missed our Chocolate Extravaganza, we thought we’d bring some of the recipes and information to you. Today, we are bringing you the delicious Homemade Chocolate Mousse recipe from Megan Hall.
Cake Pops and Cake Bites are always a wonderful gift to receive. This year, during our Chocolate Extravaganza, Wendy Paul taught some of you how to make them. Check out this video to see what you missed!