My second year running of doing the ice cream expo with The home chocolate factory at Yorkshire exhibition centre in Harrogate.
It was nice to be asked to run a few seminars while I was there. Link to ICA website – Ice cream aliance
Ice cream Expo 2015 Seminar line up.
Just setting up for my first seminar.
12.45pm – 1.30pm Gourmet Ice Cream & Developing Flavours
Presented by Michelle Gillott from Home Chocolate Factory Michelle will cover a number of things in this practical seminar including trends, the importance of flavour and how our sensors work. A blind tasting will also take place. “
With 80% of our taste been responsible from our smell I set out to show how easy it is to pair Aromas & come up with new Flavour combinations for ice creams, sorbets & gelato. Using the amazing Alphabet of Flavours from our Sosa Range. The aromas, essential oils & natural extracts can also be used to flavour the ice cream or to enhance & tweak flavours already been used. so its a win win for product development.
As There are over 200 flavours in the box set with a selection not really appropriate to ice creams in the commercial market we had these three stunning Mini Flavour Labs made up just for the show. Fruit & Nuts // Flowers & Herbs // Best sellers.
As well as discussing Aroma in the seminar I also talked about adding texture to ice cream. The addition of Sosa Wetproof crispy (freeze dried fruit coated in cocoa butter) so they don’t dissolve in the ice cream. Addition of sauces & fruits in sauce also make the finished product more desirable and adding value.
Then moved on to mono portions & ice cream cakes using our silikomart moulds finishing with Spraying with chocolate & cocoa butter using the Krebb food grade spray gun.
Finishing the seminar with a blind aroma test & blind tasting of two sorbets:
- ** Hoeggarden beer sorbet with cold confit orange & Cantonese sesame topped with orange foam using Sosa ProEspuma (vegetarian foaming agent).
- ** White chocolate truffle shells filled with white chocolate sorbet, raspberry wetproof crispy & dipped in chocolate mixed with sosa Tarragon oil.
Our SELMI Chocolate tempering machine below had lots of interest.
The home chocolate factory are nearly complete on their NEW premises with a Pastry Academy in crickelwood London were myself & Johnathan will be running training courses on chocolate work – tempering, ganaches & showpieces along with a selection of dessert / pastry courses. I will post a list of courses as soon as they are ready.
Please note the prices are no longer valid as an old post. But we still do have these moulds in stock….
Notes from demo
The Flavour Experience & Developing New Combinations
When supplying restaurants & hotels it is important to be cognisant of the latest trends and the need to create a point of difference.
Trends – Within the hotel & restaurant market, pastry chefs tend to follow the dishes and flavor ideas created by the high end chefs working at the best restaurants in the world. These original signature dishes are often featured in cook books published by these chefs, and are posted by other chefs and diners on social media. In this way, these new dishes are picked up and adapted by other chefs creating new trends.
One of the major influences behind the development of new trends is the enormous range of innovative ingredients from SOSA. By offering what is in effect a gastronomic tool kit, chefs are able to really push the boundaries when it comes to developing new ideas & flavor combinations. Less Pastry Chefs are now making thick infused Anglaise bases and instead, are concentrating on flavour impact, cold blending of stabilisers and the addition of inclusions to help with flavour impact.
It is worth mentioning that in recent years ice creams & sorbets are not just served as dessert or as palate cleansers but are used on savoury dishes accompanying starters & main courses.
Sight – It is important to remember the impact of colour on the presentation of food – the addition of fruit pieces & fruits in sauce can make dishes looks more appealing & luxurious.
Texture – the expectation of crunchiness is very appealing. The obvious choice is the addition of inclusions such as toasted nuts, chocolate coatings & ice cream cones but have you thought about Wetproof fruit crispies or popping candy.
Flavour – the flavour experience derives mainly from the sensations of taste, touch & smell.
The sense of taste connects to our flavour experience – because when we taste food we detect the five basic ‘flavours types’ in our mouth and on our tongue: sweet, salt, bitter, sour and umami.
The feeling we experience while biting and chewing our food enable us to experience texture, freshness and pungency.
While we perceive aromas through the nose and through the mouth & they are responsible for 80% of our taste.
Ingredient aroma profiles – An ingredient profile is made up of dozens of aroma molecules but only a few are detectable to humans. A lot of these aroma molecules are shared by different ingredients and this ‘sharing’ can indicate which ingredients match. The more molecules they share the better the match.
SOSA together with the Home Chocolate Factory have developed a selection of Mini Aroma Labs to help in the development of new flavour combinations. By smelling the aromas together, one can determine the match. The aromas can also be used in the development stage of new ice creams, sorbets & gelatos.
Practical using the Mini Aroma Labs – We have put together a few combinations you may not have normally thought about.
Identify the flavours though the aroma combinations & suggest which one matches the ice cream passed around.
Flavour combo 1 ___________________________________________________________
Flavour Combo 2 ___________________________________________________________
Flavour Combo 3 ___________________________________________________________
Another way to do this is to choose a products that are already popular such as cocktails and look for the ingredient matches. Another example is Hoegaarden beer – Oats, Orange & Coriander. Giving it a little twist from Oats to Cantonese Toasted Sesame.
Tasting notes ____________________________________________________________