Dear Friends,
It seems that I am finally getting to introduce myself to you. I have the honor of presiding as the president of the DSRBA for the 2010-2011terms. For those of you who do not know me, I teach at the Louisiana Culinary Institute in Baton Rouge. Please check out our web site and you can look over my bio. I look forward to helping in any way possible to work towards our goal of continuing education.
It is very difficult in the current times to break away from our environments. Finding the time to go to a conference, or the money to do so when everyone is feeling the financial squeeze, is the issue. I will be sending out a new recipe or technique each newsletter. I have been blessed through my involvements with the R.B.A. and the A.C. F. There are so many great artist and craftsmen to learn from. I recently have returned from the World Pastry Forum. It is an annual event the first part of July. The World Pastry Cup championships follow with the conference. International teams compete for the gold. You can see some of the highlights on TLC or on Twitter if you type in World Pastry Forum. It was something I have always wanted to do and the experience was amazing.
This issue I’ve included a recipe from Chef David Funaro. He is the corporate chocolatier for Godiva . He did a chocolate called cheese and crackers. It was described as brie cheese and saltines. With that description, I was not ready to try it. Boy, I’m glad I did. It was one of the most unusual and best chocolates I’ve tasted. The other recipe I’ve included is a sweet corn and white truffle chocolate. Don’t think you’re going to run down to a Godiva store and try these; he created these for fun. His lecture was on lowering water activity in chocolates for a longer shelf life. Some of the products he suggests are using powders like sour cream, milk, & honey to reduce liquid content. A company you may want to review their products is Amoretti . They carry unusual extracts and powders.
I always look for feedback, so if there is anything I can assist in please let me know. I look forward to visiting with you at the next DSRBA meeting.

Sincerely,
Christina

Cheese and Crackers
Shell – 38% couverture & Assorted color cocoa butters
Interior –
513 grams of gianduja - half ground nut paste/ half chocolate mixed ( you can buy this product through Albert Uster or Swiss Chalet)
342 grams of 38% couverture
240 grams of 36% cream
75 grams of saltine crackers – crushed
12 grams of Brie Cheese extract – (Amoretti)
69 grams of Sour Cream powder (Chef Rubber)

You can purchase truffle shells or make them in poly carbonate molds. Use the cocoa butter and colors to paint your molds. Coat with couverture. Warm the gianduja and melt the couverture and cream. Mix together. Add the remaining ingredients and cup into the shells. Leave enough room to top the shell off with couverture. Allow to set, unmold and enjoy.

Sweet Corn and White Truffle
Shell - 74% couverture
Interior –
684 grams of 74% couverture
557 grams of condensed milk
195 grams of cream
12 grams of Sweet Corn extract (Amoretti)
30 drp White Truffle oil (Amoretti)

You can purchase truffle shells or make them in poly carbonate molds. Melt couverture with warmed condensed milk and cream. Add the remaining ingredients and mix together. Deposit in a shell or a coated mold.