Trends in Culinary TechniquesSnacks and Desserts

ObjectivesRecognise the value of ingredients that make-­up desserts: sugar, chocolate, fruits and other savoury ingredients.Identity repertoire of desserts belonging to renowned pastry chefs. Trends in dessert preparation, selling and consumption

Desserts Various functions:

BakeryChocolatierConfectionery (sugar and fruits)Frozen desserts (icecream, sorbets, etc.)

Competences intensive training

IngredientsSkills and techniquesSmall and large scaleequipment

HistoryProduct native to South America (Mexico)

Puerto Escondido, Honduras (oldest sites)Consumed since 3 millenia (1100 BC)

Ancient recipe chili pepper, vanilla, annattoMedicinal benefit fatiqueand diarrhea (EU, America)

Xocoatl

Currency turkey = 100 cacao beans

History contEuropeans heard of cacao

16th centurySpanish conquest1494 Christopher Columbus Amerindians1502 Guanaja chocolatedrinkSugar and milk instead of chili pepperFrance 1615 Royal Wedding

Solid chocolate1847 -­ cacao butter addedto dutched chocolateDutch family Van Houtenshiny, tasty chocolate bars1930 white choclate

Chocolate on the Spotlight

BBC DocumentaryChocolate: A bitter Truth

Cacao ProductionCacao pods:

Harvested by macheteor stick (fully ripe)FermentedDried and cleanedRoasted shellremovedGround to a mass cacao liquor (beurre du cacao)Liquor seprated into :

SolidsButter

State of chocolate affairs

CONSUMPTION1. Switzerland2. Austria3. Ireland4. Germany5. Norway

70% of profit fromcacao trade 80 billion dollars

, Netslé, Cadbury and Mars (80% chocolatemarket)

CULTIVATION1. Ivory Coast2. Ghana3. Indonesia4. Nigeria5. Brazil50 million people employed worlwide

Variety and Quality

ForasteroMost commonly grown in Amazon basin and Africa

CriolloRarestNative to Central America and the Carribean IslandsMost expensive and difficult to cultivate

TrinitarioNatural hybrid of forastero and criolloTrinidad

Couverture chocolateExtra cocoa butter 32 39%Best sheen, firm and creamy mellow flavour

chocolatePoor qualityLess solidsUse of coconut, vegetable fats improvequality and reduce costsHydrogen may be used

Health benefitsAlkaloids (alcaloïdes)physiological effects:o Pleasure (special events)o Increase serotonnin levels

brain stimlulationo Lowers Blood Pressureo Circulatory systemo Cough preventiono Anticancero Antidiahrrealo Aphrodisiac (unproven)o Toxic to dogs and cats

Specialists -­ Pastry

Eliseo Tonti Chocolatier Swisscoach for Swiss candidates culinary competitionscontributes various publications in France, Italy and Spain

Décor 2000 first publication

Christophe Michalak

Winner La Coupe du Monde de la Patisserie 2005

Work experience Laduree, Fauchon (Paris), Pierre Herme (New York), Kobe in Japan;; Plaza Athénée (Paris)

Pastry repertoire:Bûches, Chocolate, dessert cocktails, etc.

Tarte Chiffonade Marron LitchiTartlette Mystere

Paulette Macarons

Gilles Marchal

o Patisserie and Chocolatiero director of Maison

du Chocolato Creations -­ Haute

Couture et Prêt à Portertechnique and manipulation of chocolate

o Inspiration -­ Trinidad, Madagascar, Mexico, Ghana and Nepal -­ingredients

Designed by VirginieStuckie model Marie Fugain

Frozen Desserts

Ice creams (iced cream) originally made from milk and cream

also known has various references in other countries, frozen yoghurt;; sorbet;; gelato;; frozen custardrice, goat, soy milk are alternatives lactose intolerants

Ice CreamVarious types of frozen desserts differ in fat content:

Frozen yoghurt is yoghurt, gelatin, corn syrup and flavouringFrozen custard egg, sugar, cream 10% butterfatGelato Italian ice cream unhomogenised milk & batch frozen = dense and flavourful ice creamSorbet ice fruit puree or juice (and water) & flavouring

also made fro syrups (Italian ice)sherbet Turkish cold drink from rose hip;; cornelia cherries, liquorice, rose and spices

Varieties around the world cassata;; Japanese matcha;; Indian kulfi, Italian semifreddo