![]() ![]() Once the chocolate’s made in Belgium, they ship it to us and we start working with it to make our creations. We created the recipe for a specific type of chocolate using a blend of African cocoa beans, and they make it for us. GL: Our main chocolate comes from a small factory in Belgium. So you’ll see, taste, and smell the whole experience of being in the mountains. We’re infusing cream with pine needles and then using that to make the ganache for the dessert, for instance, and focusing on the particular look of the Flatiron’s sharp edges. GL: Right! For example, right now we’re developing a dessert that represents the Flatirons, which I wake up and see every morning. David left the Brown Palace in pursuit of becoming a co-owner of Miette et Chocolat. It could be a modern building or a fresh smell we experience up in the mountains. When it comes to creating recipes and desserts, we are inspired by anything that surrounds us. We try to balance the perfect combination of modern aesthetics, flavors, and textures.ĭL: We like to catch the client’s eye with the way we present our products, but we also want to be remembered because of our explosive flavors. Our creations are oriented in design and architecture. GL: This is why we have a peculiar and very modern way of presenting our chocolates and desserts, and this is also why we apply modern pastry techniques in our craft. ![]() Chocolate glaze coats the masterpiece in a smooth, shiny blanket. Vote for 5280 Top of the Town Readers’ Choice Awards! Jimenez crowns the creation with batons of Italian dry meringue, candied hazelnuts, edible gold leaf, and jagged pieces of Miette et Chocolat’s caramelized white, dark, and milk chocolates to mimic the jutting shapes of the Flatirons. ![]()
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