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The mold for this entremet is created from recycled paper, with a thin layer of tempered chocolate to create a moisture-proof barrier. My goal is to inspire chefs to think beyond plastic and silicon, and consider the range of sustainable materials th

Wishing everyone a joyous season with these Hazelnut Speculoos Sablée filled with creamy @cacaobarryofficial Zephyr Caramel Ganache. 😋 (caramel ganache recipe below!)

@chicagochocolateacademy
@cacaobarryofficial
@americanalmond

Sugar 22

Those of you who know me well know that teaching, whether it is professionals or those new to our industry, is something I am truly passionate about.

I am excited to share that I have accepted a professor role at the @theculinaryinstituteofamerica

The past two years at the Chocolate Academy have been among the most rewarding experiences of my life. While I am going to miss this incredible team, I am excited to start a new chapter. More details to be announced soon. 🙂

All my gratitude to:

@m

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Images courtesy Chocolate Academy™

Photos by Paul Strabbing and Patrick St-Arnaud

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