Originally broadcast live on May 14, 2013
Chocolate Artistry – Working with 3-D molds
Chocolatiers frequently work with molds to create the beautiful chocolate shapes and figures that we all enjoy – both for their beauty and their deliciousness! But there are challenges to working with these molds to ensure consistent product quality from an appearance, packaging, shelf life and flavor perspective. In this discussion about working with 3-D molds, we will be talking with chocolatiers about how they work with 3-D molds – from choosing a mold and the intricacies of working with molds, to choosing the right type of chocolate and adding decorative details. Learn more about how chocolatiers create the beautiful chocolate you love!
Chocolatier: Kate Weiser, Kate Weiser Chocolate
Chocolatier: Giorgio Demarini, Roselen Chocolatier
Moderator: Alysha Kropf, Ecole Chocolat
Producer: Robert Ouimet, Big Snit Media
About our Panelists:
Kate Weiser, Kate Weiser Chocolate
Kate Weiser attended the California Culinary Academy in San Francisco. When she graduated in 2005, she returned to her hometown and worked in various restaurants including Pachamama’s of Lawrence, Kansas, and Kansas City’s 4 star restaurant Bluestem under pastry chef Megan Garrelts and James Beard Award winner, Colby Garrelts. Her move to Dallas brought many new and exciting experiences. After a brief stint at Stephen Pyles and an Executive Pastry Chef position at Nobu, Kate decided to hone in her skills on one thing: chocolate. She began her chocolate career with an Executive Chocolatier position at Chocolate Secrets in Highland Park. While there, she was able to experiment and create a style of chocolate making that was new to the Dallas area. Her Handpainted Chocolate Collection and artistic style quickly gained attention and excitement through the DFW metroplex. After 4 years of perfecting her chocolate craft, Kate created her own chocolate company – Kate Weiser Chocolate, in Trinity Groves.http://kateweiserchocolate....
Giorgio Demarini, Roselen Chocolatier
Giorgio Demarini is Head Chocolatier at Roselen Chocolatier in Lima, Peru. He studied graphic design and visual art before joining Roselen Chocolatier, and his artistic talent comes through in his approach: “Each chocolate is treated as a work of art and a jewel of design, which is a pleasure to the eye and to the palate as they are made by hand in small quantities, using 100% Organic Peruvian cacao of the highest quality and flavor, fused with fresh and natural ingredients without preservatives”.http://www.roselen.com/