From the demo: Republica del Cacao Holiday Chocolates Recipe Courtesy of Chef Jean-Marc Viallet Ingredients: 6 oz creme fraiche 6 oz Republica del Cacao 75% chocolate 12 ½ oz Gianduja chocolate ½ cup good whisky Tempered chocolate Make a ganache: - Bring creme fraiche to a boil. - Add chocolate an[...]
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VIN DE PAMPLEMOUSSE
From the Demo: Saving the Season, Winter Citrus Recipe Courtesy of Kevin West at savingtheseason.com SPECIAL EQUIPMENT: 2 5-liter (or five-quart) jars with a sealable lids. 5 750 ml bottles with stoppers INGREDIENTS 6 yellow grapefruits (please try to find organic fruit, since the peel macerates for[...]