Sweet! Pastry chefs are making a comeback
Betty Hallock of the LA Times highlights what it takes to be a top pastry chef, featuring Donald Wressell amongst several other top "dessert makers." "The orchestration of plating is like a dance," says Wressell.
Food & Wine Executive Food Editor Tina Ujlaki about the Collection Etienne baking bars.
Chocolate Cakes with Guittard's New Gourmet Baking Bars
“My friends at Guittard Chocolate have new Fair Trade Certified baking bars that are great for cakes, desserts, cookies, and even a furtive munch or two.”
Liquid Chocolate Bars at Outside Lands 2013
“In true Willy Wonka fashion, Burlingame, California-based Guittard Chocolate Company served up ‘Liquid Chocolate Bars’ to patrons of the 2013 Outside Lands festival.”
Guittard’s best-ever brownies
“…this brownie recipe recipe is — pardon the informality — OMG, insane.”
Chocolate: Like Butter for Chocolate
Gary Guittard is interviewed on the importance of cocoa butter in the making of chocolate.
Front Burner: To Melt, When a Bit of Chocolate Will Do
“Now, for home cooks, [Guittard Chocolate Company] has introduced the fine-textured, complex bars in smaller sizes, in semisweet (64 percent cacao), bittersweet (70 percent) and unsweetened (100 percent).”
Cocoa Processing: It’s a Grind, But Sometimes Price Helps
Gary Guittard is interviewed about the rise in cocoa prices.
Meet the Maker: Gary Guittard of Guittard Chocolate Company
Q&A with Gary Guittard
A behind-the-scenes tour of Guittard Chocolate Company.
Tasters Choice: Guittard Tops a Heap of Chocolate Chips
Guittard Real Semisweet chips and Super Chips place first and second in this tasting.
Guittard Protests Proposal to Allow Vegetable Oil in Chocolat
Gary Guittard is interviewed about his grass roots effort, “Don’t Mess With Our Chocolate.”
Let the Chips Fall Where They May
Guittard Real Semisweet Chocolate Chips is the winner of this taste test.
Origin Cocoa: Vive La Difference
Gary Guittard’s talks about what origin cocoa is and why it’s important.
Bay Area Chocolate Binge
“ ‘You can’t help but love it,’ said Guittard. This is a man who once told the San Francisco Chronicle that ‘chocolate melts in the mouth like two lovers in each other’s arms.’ “
Raising the Bar on Chocolate
“Swishing the smooth, dark blend around in his mouth, Gary Guittard searches for the right words. ‘Astringent,’ he decides, ‘with some floral notes.’ “
The Boss: I’m A Chocolate Maker’s Son
Gary Guittard’s first person account of being the fourth generation of his family to go into the chocolate-making business.