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Les Petits Chefs work chocolate magic with Kerry Beal

We’re SO lucky in cooking club! This week, the Petits Chefs got to meet the wonderful Kerry Beal (aka professional chocolatier, The Chocolate Doctor) when she came and worked with them again. I’m always a little bit anxious when Kerry shows up with loads of Callebaut chocolate, her EZ Temper machine (which Kerry invented) to ensure perfectly tempered chocolate (the shiny stuff that “snaps” just so), some cool molds, some sheet pans and a few squeeze bottles because as soon as the boys come into the room, they’re all like “CHOCOLATE!” and I’m always nervous it might make them lose their focus. Turns out that all these elements and the promise of a container full of chocolates to take home makes for a VERY focussed group of boys 😉

Callebaut chocolate for working with Kerry Beal on eatlivetravelwrite.com Kids working with Callebaut chocolate and Kerry Beal on eatlivetravelwrite.com Callebaut Ruby chocolate for working with Kerry Beal on eatlivetravelwrite.comYesssss! The Ruby couverture – made from the ruby cocoa bean, not roasted or fermented, this produces a chocolate (or “couverture” as it has to be known in Canada and the US) that is slightly fruity, slightly sour and tangy – so interesting and SO pretty! Read all about it here.

We started out with a super popular activity that teaches the boys about working carefully with chocolate when dipping….

Decorating chocolate dipped Oreos with Kerry Beal on eatlivetravelwrite.comDipped and decorated Oreos for the win!

Then the boys got creative with licorice…

Dipping Twizzlers in chocolate with Kerry Beal on eatlivetravelwrite.com Chocolate dipped Twizzlers made Kerry Beal on eatlivetravelwrite.comTHE BEST, right?

Then we worked with our favourite – the squeeze bottle…

Pouring chocolate into squeeze bottles working with Kerry Beal on eatlivetravelwrite.comThe boys learned to carefully fill the molds and rap them on the table so there would be no air bubbles…

Kids filling chocolate molds working with Kerry Beal on eatlivetravelwrite.com working with Kerry Beal on eatlivetravelwrite.comAnd we hid some Pop Rocks in some of the chocolates!

Kids filling chocolate molds with squeeze bottles with Kerry Beal on eatlivetravelwrite.com

Then, with the leftover melted chocolate we got to make bark. Such PRETTY bark this year!

Making Ruby Bark with Kerry Beal on eatlivetravelwrite.comWe made good use of our “faux fridge” (aka the windowsill) this week!

Chocolate dipped Oreos cooling in the windowsill working with Kerry Beal on eatlivetravelwrite.com Twizzlers cooling in the windowsill made Kerry Beal on eatlivetravelwrite.com Ruby Bark made with Kerry Beal on eatlivetravelwrite.comAnd the boys took home beautiful and colourful creations…

Chocolate frogs made with with Kerry Beal on eatlivetravelwrite.com Kids dip Twizzlers in chocolate with Kerry Beal on eatlivetravelwrite.com Chocolate fish made with Kerry Beal on eatlivetravelwrite.com Ruby chocolate flowers made with Kerry Beal on eatlivetravelwrite.comChocolate work is precise and clean so you might think that working with kids and chocolate might not be a match. In fact, I find the focus and precision when the boys are working with such “precious” commodities is much higher – I guess the stakes (i.e. what they get to take home!) are higher so they laser in their focus!

We’re SO grateful to Kerry for taking the time to work with us leading up to her busy season. We also can’t thank Callebaut enough for providing the chocolate for this session. You might not realise it, but really good chocolate makes a huge difference especially when it’s the main ingredient – and everyone (kids and adults) who tasted these chocolates remarked on how good it was. “Why is is SO good?” asked one colleague. Good chocolate (is always the answer)!

Follow Kerry on Facebook to keep up with all her delicious adventures!

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In the French Kitchen with Kids cover on eatlivetravelwrite.com

 

 

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