Articles & Resources
As part of our ongoing commitment to educate and inspire our customers, we've collaborated with Pastry Arts Magazine to provide quarterly articles that dive deep into the theory and practice of working with chocolate. Below please find PDFs of our article series -- Chocolate Talk.
Spring 2020 - The Importance of Choosing Chocolate for Flavor and Sustainability, By John Kehoe, Amy Guittard and Pastry Chef Josh Johnson
Summer 2020 - Using Single Origins to Craft Thoughtfully Paired Flavors: Pairing Flavors as a Technique, By Pastry Chef Josh Johnson
Fall 2020 - Mindful Choices: Marrying the artistry of chocolate with evolving dietary needs of modern consumers, By Executive Pastry Chef Donald Wressell
Winter 2020 - Flavor Pairing: The Art and Science Behind the Theory and Practice, By Executive Pastry Chef Donald Wressell and Amy Guittard
Spring 2021 - The Art and Science of Cocoa Powders: Knowing the variables so you can find the right solution, By R&D Manager Rebecca Kuehn and Executive Pastry Chef Donald Wressell
Summer 2021 - Chocolate Dessert Drinks: A Customizable Approach to Sippable Sweets, By Executive Pastry Chef Donald Wressell
Fall 2021 - Fruit and Chocolate: Innovating While Honoring the Timelessness, By Executive Pastry Chef Donald Wressell
Winter 2022 - Chocolate Spreads: Versatile Complements for Your Baked Goods, By Pastry Chef Josh Johnson
Spring 2022 - Whole Grain Baking with Chocolate, by Pastry Chef Josh Johnson
Summer 2022 - The Art of Environmentally Conscious Cocoa, Chocolate and Pastry by Director of Sustainability John Kehoe and Pastry Chef Josh Johnson
Fall 2022 - Unsweetened Chocolate: The Wide World of Chocolate Liquor - a staple in the kitchen for both traditional recipes as well as novel applications by Pastry Chef Donald Wressell
Winter 2023 - Chocolate Babka: A slight evolution in dough and a variety of fillings allows you create for a variety of specialty babka creations with limited ingredients by Pastry Chefs Donald Wressell and Josh Johnson.
Spring 2023 - Souffles on the Rise: Delicious recipes and pairings and tips and to help you deliver a great souffle experience in a hectic kitchen by Della Gossett, Pastry Chef, Spago Beverly Hills
Fall 2023 - Chocolate Snacking: Creating a delicious and eye-catching chocolate treat in a more casual form allows you to bring a chocolate moment into everyday occasions by Chocolatier Kriss Harvey
Winter 2024 - Seasonal Ingredients: Combining interesting seasonal flavors with more common comforting ones is a great way to create an innovative dessert while still appealing to a wide enough audience.
Summer 2024 - Fat & Flour & Chocolate: A conversation with Nicole Rucker, owner of Fat and Flour on running a successful business owner, how she chooses her ingredients and how she works with chocolate.
Fall 2024 - Fresh Take on Macarons: Pierre Zimmerman sits down with Guittard and shares his expertise and evolution his signature macarons.
Fall 2024 - Coconut Sugar: A Pastry Arts feature article on the benefits and popularity of Coconut Sugar as a less processed sweetener that can mimic granulated in most pastry recipes.
