Pumpkin Beignets

More often than not, a dessert platter of beignets is met with a gasp and then a groan. The gasp, because who can resist a fluffy happy edible teddy-bear of a dessert? The groan comes from a place of moderation–a place that, after one bite, becomes as lost as...

Tempering Chocolate

Like driving a stick shift, tempering chocolate is about giving the vehicle just enough of gas to get going but not so much that you can’t control the rate of speed. The magic temperature for us is 78°F. At that, we take the chocolate off the heat. DETAILS This...

Chocolate Ganache – vegan

Chocolate ganache isn’t the most photogenic of things. But this cat certainly is! Ganache wants to be impossibly soft while holding a structure. We don’t use cow’s milk in our mix, which means that we have a huge range of how soft or how dense the...