This weekend is the fifth annual Chocolate Festival with Coffee & Tea at Fairchild Tropical Botanic Garden. Drool. Executive pastry chef Hedy Goldsmith was asked to lead a demo in the Whole Foods Market tent, and did so to a full house yesterday!
Among what we learned: pastry chefs prefer convection ovens, and Hedy’s Canadian made Doyon — instead of only circulating air in the standard clockwise direction — recycles and shoots it back counterclockwise, as well. The result? More even baking.
Make Milk Chocolate Jellies with Smoked Sugar and Extreme Chocolate Almond Biscotti at home with Hedy’s recipes below. Let us know how it goes, and if you have any questions tweet her @hedygoldsmith or comment below.
Photos by Heidi Ladell