Information First Luxury Chocolate Experience
Dark Chocolate & Pinot Noir, Porter or Stout
Pairing 1: Honey, Black Lava Sea Salt, Cherry, Cinnamon, Coffee
Pairing 2: Caramel, Fleur de Sel Sea Salt, Dried Blueberries, Lemon Zest
Pairing 3: Honey, Red Alaea Sea Salt, Cherry or Blueberry, Vanilla
Milk Chocolate & Pinot Noir, Porter or Stout
Pairing 1: Caramel, Red Alaea Sea Salt, Hazelnut, Coffee, Orange
Pairing 2: Pumpkin Spice: Caramel, Fleur de Sel, Crystalized Ginger, Pinch of Clove, Pinch of Nutmeg, Cinnamon (cinnamon is the main ingredient – 3-4x more), for Chai add Cardamom, for Dirty Chai add Cardamom and Coffee
Pairing 3: Pear Tart: Graham cracker, Pear, Vanilla, Honey, Fleur de Sel Sea Salt, Lemon
White Chocolate & Sauvignon Blanc, Lager, or Tequila
Pairing 1: Caramel, Tarragon, Sea Salt (either), Orange Zest
Pairing 2: Apple Pie: Caramel, Sea Salt (any), Graham Cracker, Dried Apple, Vanilla, Pinch of Clove, Pinch of Nutmeg, Cinnamon, Lemon Zest
Pairing 3: Lemonade: Honey, Fleur de Sel, Lemon Zest
Creamsicle: Caramel, Red Alaea Sea Salt, Orange Zest
More recipes to try!!
+Chardonnay or Lager or Tequila
Milk +caramel +sea salt +crystalized ginger +hazelnut +orange zest
+ Pinot Noir or Porter/Stout
Dark +caramel +blueberry +tarragon +sea salt
Milk Chocolate +Bourbon
Caramel +pear +vanilla +sea salt +orange zest
Milk Chocolate +Tequila
Honey +vanilla +salt +lime zest
(try variations with different dried fruit and hazelnut and cinnamon – have fun experimenting!)
Where to get more ingredients!
Click below to purchase
Vanilla
Dried Fruits
Dried Berries
Hazelnuts/Other Nuts
Coffees
Ceylon Cinnamon/Other Spices
Fleur de Sel Sea Salt
Black Lava Sea Salt
White Chocolate Mac N Cheese Recipe
Salted Bourbon Caramel
Ingredients
1/4 cup water
1 cup sugar
teaspoon corn syrup
1/2 cup heavy cream or coconut cream
One shot bourbon
Sea salt
Directions
Stir together water, sugar, and corn syrup until well combined in a cold medium saucepan. Heat on medium. Do not stir or move the pan whiling bringing the mixture to around 320 degrees using a candy thermometer.
Once the temperature reaches above 310 pay close attention to the browning. You don’t want the sugar to burn, you’re looking for a deep, rich amber color. Once you’re happy with the color and the temperature is around 320 take the pan off the heat and let the bubbles settle down which just takes a minute.
Warm up the cream in a microwave for 30-45 seconds. Slowly pour the cream into the caramelized sugar mixture using a long spatula or wooden spoon and stir. A lot of steam is created so be very careful not to get your hand over the pot or you can get burnt from the steam. Now pour the bourbon in and place the pan back on the burner that still warm, but do not turn the burner back on.
The caramel will bubble up and this gives you a chance to get the caramel nice and smooth by continuing to stir for about a minute. Take the pot off the heat and pour your caramel into a glass jar and let cool! Once cool enough to taste, add your desired level of salt. I’d add in 1/4 teaspoon to start, stir, taste, and adjust.
Notes: You don’t want grainy caramel! If you see any crystallization while cooking your caramel I recommend balling up a paper towel, soaking in water and then squeezing it slightly dripping droplets of water around the edges of the inside pan where you see it crystalizing. The additional water content will help reduce and hopefully eliminate any crystalization.
Don’t stir or touch the pot while cooking. Any movement will encourage crystallization which we don’t want.
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A Note from Chef Paul
Have fun and try new and exciting combinations! When coming up with your own ideas, think about textures, colors, and flavors! This is your own work of chocolate art!
We can reconnect with each other, to Mother Earth, and to each other through fine heirloom chocolate! Sustainability is about people. And it’s up to us to reconnect and recreate through authentic food, authentic decisions, and love for each other and our Earth.
Thank you for attending!