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On Turning 150

Guittard Chocolate. Passion 150 Years in the Making.

150 years isn’t a mark of our longevity. 150 years is a testament to our passion. And passion? Well, that never gets old.

You don’t make chocolate for a century and a half because you like it. You make chocolate for that long because you’re over-the-top, up-all-night obsessed with it. Like Etienne Guittard, who prized his chocolate more than gold in the 1800s, sailing halfway around the world to perfect his craft before setting up shop in San Francisco. After him came five generations of Guittards, all self-professed chocolate devotees.

And we want to be around for 150 more years. For the chocolate, naturally, but also for the community of people who grow our cocoa, make our products, and enjoy our chocolate. That’s why we work to protect family-run cacao farms, pound on the FDA’s door to uphold standards, and innovate to make chocolate in traditional ways.

We never rest. Because in every bean, every bar, every ounce of chocolate is a chance to do something extraordinary. And, in this family, we wouldn’t do anything else.
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Chris Cosentino, Acacia House, Cockscomb and Jackrabbit

Passionate author, chef and philanthropist, Chris Cosentino is co-owner of San Francisco’s celebrated Cockscomb restaurant, Jackrabbit in Portland, OR, and Acacia
House at Las Alcobas, a Luxury Collection Hotel in Napa Valley, with partner Oliver Wharton and parent company Delicious MFG & CO.

A graduate of the culinary program at Johnson & Wales University, Cosentino cooked at some of the country’s most beloved restaurants, including Red Sage in Washington, D.C. and Rubicon, Chez Panisse, Belon, and Redwood Park in the Bay Area, before opening Incanto, his first executive chef position. At Incanto, Cosentino drew critical acclaim for his innovative Italian and whole animal cooking. During Incanto’s twelve-year tenure, Cosentino mastered the art of hand-craftedcured meats and helped raise awareness about utilizing the entire animal, including its offal.

In 2014, Cosentino opened Cockscomb, showcasing a range of sustainable meat cuts and dishes inspired by the city’s rich culinary and artistic history. His cooking at Cockscomb earned a glowing 3-star review from San Francisco Chronicle’s restaurant critic Michael Bauer, who noted of the restaurant: "There’s nothing else like it, and Cosentino has a consistent, unwavering vision."

2017 brought great change and growth for Delicious MFG & CO. Drawing inspiration from Portland’s history, Cosentino and Wharton opened Jackrabbit in spring to highlight the Pacific Northwest’s rich ingredient palate and talented artisans, followed by Acacia House at Los Alcobas Napa Valley. Acacia House opened in summer 2017 to rave reviews “Cosentino strategically blends his bold style with a more refined approach” offers a modern interpretation of classic focusing on the origins of the amazing grape varietals found in Napa; France, Portugal, Spain, Italy & Germany.

Author of the 2012 cookbook Beginnings: My Way to Start a Meal, Cosentino’s long-awaited Offal Good: Cooking from the Heart with Guts, was released in fall 2017, celebrating whole-animal cooking. He also collaborated with Marvel and wrote Wolverine: In The Flesh. Cosentino won season four of BRAVO's "Top Chef Masters,” earning over $140,000 for The Michael J. Fox Foundation, and he is amember of Chefs Cycle, a 300-mile annual bicycle ride that raises funds and awareness in support of No Kid Hungry. He lives in San Francisco with his wife Tatiana, and son Easton.

Chocolate Crémeux and Tuile

Ingredients

For The Cremeux

500 ml Milk
500ml Cream
120g Sugar
160g Yolks
2 each Gelatin Sheets (Gold)
2.5g Salt
500g Eureka Works 62%
6g Coffee Liqueur (optional)

note: if you add coffee liquor up gelatin by one sheet

For The Tuile
~ 2 quarts = a lot of cookies
320g Eggs
160g Whites
760g Sugar
144g All-purpose Flour
30g Crème Fraiche
4t Vanilla Extract
240g Brown Butter
340g Guittard Cocoa nibs

Directions

For The Cremeux

Put Chocolate into a bowl and set aside with a Strainer.
Combine Milk, Cream and half the sugar (coffee liqueur if using) together in a pot and heat up. Do not Boil.
Combine yolks and the remainder sugar in a mixing bowl.
Temper the Yolk mixture with a little bit of the Milk mixture then put yolk mixture into the pot and cook, stirring often until the mixture is nappe. Thick enough to coat the back of a spoon.
Strain that mixture over the chocolate. Let it sit while you bloom the gelatin.
Once the gelatin is bloomed add to the chocolate mixture and stir to combine. If doing a larger batch, it is best to use a stick blender to make sure everything is incorporated.
Cover Cremeux with plastic wrap directly onto the surface and sit over ice bath. Once chilled put in refrigerator to store.

For The Tuile

Preheat oven to 350.

Brown Butter until Nutty on the Stove. Let it sit, do not chill because you want it still slightly warm when added to other stuff.
Mix eggs, whites and sugar together in a bowl until smooth with a spatula. Add Flour and mix until smooth.
Add Crème fraiche and vanilla extract until smooth.
Add Brown butter until smooth.
Stir in any Mix ins that you choose.
Put desired shape onto Silpat lined sheet tray.
Bake for 8 -10 minutes. Turn half way to brown evenly. Use an offset to remove once setup.
Store in airtight container.

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