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MMMM d, yyyy |
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Eighty years after the launch of white chocolate as the third type after dark and milk, Barry Callebaut introduced a fourth type in chocolate: ruby. Ruby is made from the ruby cocoa bean and has an intense taste and characteristic reddish color. Ruby chocolate was unveiled at an exclusive launch event in Shanghai, China, on Sept. 5.
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After 120 years in business, City Bakery in B.C. closed its doors in August. Trail Times reports.
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One dietitian captures her day-by-day account of eliminating all added sugars from her diet. The Hamilton Spectator reports.
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A comprehensive resource guide for the baking & pastry professional.
With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia.
In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms.
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This elegant brioche uses a technique that gives the finished product thick, pronounced layers. The sweet dough marries chocolate, hazelnut and orange for a winning flavour blend. This recipe, which is featured in the 2017 Bakers Journal Recipe Book, is by Alan Dumonceaux, chair of the baking program at NAIT.
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Sept. 12, 2017
Location: Mountain Woods Golf Club, Moncton, N.B.
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September 19, 2017, 2017
Location: Station Creek Golf Club, Gormley, Ont.
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