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Hands On Chocolate
62 Pastry & Baking North America
Publisher’s Note:
Prior to his joining Guittard
Chocolate as the in-house pastry chef, Donald
Wressell spent 19 years at the Four Seasons
Beverly Hills where he was named the 2005 Pastry
Chef of the Year, won Silver and Gold medals in
the Grand Salon Culinaire and placed second at
the Les Masters du Chocolat competition. Chef
Donald also represented the USA four times in
Le Coupe du Monde de la Patisserie and recently
captained the winning team at the 2011 National
Pastry Team Championship.
91% Chocolate
Chocolate caramels look simple to make but require a steady
hand and patience in order to achieve a harmonious blend of
complex flavors – rich smooth chocolate, soft buttery caramel
and the unexpected boldness of the salt.
During the process, it’s essential to cook the caramel
at just the right temperature to achieve a soft but chewy
consistency. Under the temperature, and your caramels are
mushy, over the temperature, you get rocks.
Good, rich caramels need to come together very slowly.
The fat and sugar need time to mingle and must be stirred
slowly and constantly.
Photos by Vanessa Stump
600g Sugar
60g Glucose
145g Water
22g Invert sugar
395g 35% Cream
(1ea.) Vanilla bean
125g 82% butter (salted)
½ g Baking soda
255g E. Guittard 91% Nocturne
2g Fleur de Sel
12 qt pan
4 qt. pan
induction stove
heat proof spatula