There are fine chocolates, desserts, and demonstrations from French Pastry School chefs.
Chef Sebastien Canonne, French Pastry School co-founder, and Caiti Carrow, Chicago Fine Chocolate & Dessert Show representative, came into our ABC7 studio to tell us about the show and to show a recipe for treat you can make for your sweetheart.
Chicago Fine Chocolate & Dessert Show
Saturday, October 19, 2013: 10 a.m. - 9 p.m.
Sunday, October 20, 2013: 10 a.m. - 6 p.m.
Navy Pier - Festival Hall A
600 East Grand Avenue
Tickets: $30 Adults; $10 Children
Chef Canonne's Recipe: 64 percent Guayaquil Bittersweet Dark Chocolate Marshmallows
Yield: 24 Flexipan Silicone Teddy Bear Molds
1 oz Patisfrance Gelatin Sheets or powder
4 ½ oz Cold Water
5 ½ oz Corn Syrup (For professionals: 5 ½ oz Patisfrance Glucose Syrup D.E 36-39)
4 oz Water
12 oz Sugar
3 ½ oz Honey
Chef Rubber Red Food Coloring: As Needed
6 ½ oz Cacao Barry 64% Bittersweet Dark Chocolate
Soak the gelatin in cold water and set aside.
Combine the soaked gelatin with the glucose in the bowl of a KitchenAid stand mixer.
Cook the water, sucrose, honey and red food coloring to 110°C/230°F and pour in the KitchenAid bowl over the melted gelatin and glucose.
Whip till the mixture cooled down to 40°C/104°F.
Temper some of the mixture with the chocolate melted at 45°C/113°F and fold it in.
Pipe in the Flexipan silicone molds and let set 24 hours in a cool room.
Freeze for 20 minutes and unmold.
Cacao Barry 64% Guayaquil Bittersweet Dark Chocolate: As needed
Grape Seed Oil: 12% of the chocolate amount
American Almond Granulated Almonds, roasted: As needed
Temper together the melted chocolate and oil then place in a large bowl.
Unmold the teddy bear marshmallows and dip them in the tempered bittersweet dark chocolate and oil mixture. Sprinkle roasted granulated almonds over the chocolate before it sets completely.
Dip them a second time in the chocolate and oil mixture to seal.
Package in cellophane bags.