Master Class with Ryan Stevenson
Last week Jessie Lewis and I had the honor of taking a private master class with Belgian Chocolate Master Ryan Stevenson. The theme of the class was how to use one primary ingredient to make several different kinds of chocolates. The primary ingredient we used for this lesson in creating recipes was peanuts. We made peanut ganache, peanut praliné, peanut caramel, and peanut marzipan. To round out the flavors we also made several raspberry fillings from raspberry pâte de fruit to a raspberry caramel.
 Ryan Stevenson and Jessie Lewis going through the recipes |
We made five different kinds of chocolates with peanuts as the featured ingredient. Here is a look at the peanut marzipan–one of my favorites.
Making peanut marzipan. And to think that most people just associate marzipan with almonds.
Cutting the marzipan on a guitar
The finished peanut marzipan chocolates with a pearl accent. I love accessorizing my chocolates
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I originally started Writing with Chocolate in 2008 to blog about Belgian chocolate while living in Brussels. You can read my reviews of artisan chocolate shops in Brussels and check out my chocolate-themed walking tours by clicking on the "Belgian Chocolate Resources" button on the top navigation bar.
Now that I’m back home in Alexandria, Virginia, I have a new focus that brings together all that I learned in Brussels. As the saying goes, build the web site you want. In late 2012 I revamped Writing with Chocolate to address the needs and concerns of the home "do-it-yourself-er" chocolatier like me.
Cheers and chocolate,
Robbin Warner
robbinwarner@gmail.com
Oh the ones with the pearls are so beautiful! I miss my Belgian chocolates! I have a few bars of my fav grocery store bar – cote d’or speculoos. I eat one or two squares a day – no more as I have to ration it!