When: May 29th, 2013 11am-2pm
The May workshop will focus on modern chocolate and dessert applications using modern cuisine ingredients and techniques.
This workshop will have 3 hands-on workstation rotations covering the following ingredients, techniques and equipment.
Ingredients: Agar, calcium chloride, carrageenan (iota, kappa), locust bean gum, maltodextrin, sodium alginate, ultra-tex 3, versawhip and xanthan gum.
Techniques: Aeration, carbonation, foams, gels, sous vide, spherification, emulsification, dehydration, compression and rapid freezing with liquid nitrogen.
Equipment: Foam whipping siphon, thermomix, chamber vacuum sealer, blowtorch, caviar kit, thermal immersion circulator sous-vide cooking.