|These are cacao (or cocoa) beans. You probably don’t see these very often because they don’t taste good and it takes a lot of time and equipment to turn them into tasty chocolate.|
|Many fascinated visitors discovered the process of bean to bar in the Edible Garden Outdoor Kitchen thanks to Chef Robert Gerstenecker from Park 75 at The Four Seasons Hotel. The restaurant makes their own chocolate from raw cacao beans!|
|Park 75’s three back to back demos on Sunday ended in a sweet treat featuring the “homemade” chocolate.|
|Sugar-Coated Radical explored Savory with Chocolate.|
|These Atlanta Cupcake Factory delights might look too cute to eat but that didn’t slow down the visitors.|
|Cynthia Wong, Pastry Chet at Empire State South encouraged the crowd not to be afraid of ganache. Her recipe is below if you’d like to confront your fear of ganache at home.|
Halloween Spice Candy Bars8 oz milk chocolate
1/2 c crushed cornflakes or puffed rice cereal
Spread in the paper-lined pan and refrigerate until set.
Once the base layer is set, make the ganache topping, as follows:
In a small saucepan, bring to a boil:
1/2 c heavy cream
1 T butter
3 T maple syrup
1/8 tsp each: ground cinnamon, ginger, allspice
Pour the boiling cream mixture over:
8 ounces dark chocolate in a medium bowl
|Garden Chef Megan McCarthy kept her chocolate recipe light and fresh!|
1 tsp pure vanilla extract
fresh mint, chopped
1 cup each, fresh blueberries, strawberries, raspberries and blackberries, combined
Combine water and cane sugar in saucepan and heat on medium heat until sugar is dissolved. Whisk in cocoa powder and agave nectar and bring up to a boil and remove from heat. Add chopped chocolate and stir until melted and texture is smooth. Add in vanilla and stir. Let cool. Drizzle chocolate sauce over fresh berries and garnish with fresh chopped mint.
Atlanta Botanical Garden!