A large purple wild berry that grows throughout Europe and the United States. They are eaten out of hand and used to make tarts, jams, jellies, and syrups. PrintShareReddit
If you happen to have a lentil grinding machine sitting around, you can do what pastry chef-instructor Jürgen David of The FCI did, make your own microbatch of chocolate. It’s as easy as grinding, conching, and some good old-fashioned tempering. Chef Jürgen tells us how.
A while ago, Dave Arnold [director of culinary technology at … Continue reading →
