bake - September/October 2020 - 37

brownies
candy pieces can be used too. It is essential to not use
inclusion with a lot of water contained in it. A touch of
fleur de sel gently sparkled over the top of the brownie
can balance the sweetness of the brownie."
Brownies would be nothing without the right chocolate, of course. Roesz says that for every recipe, there is
no good creation without good ingredients.
"Considering the amount of chocolate in a brownie
recipe: chocolate is key! If you want to make a delicious
brownie, you should start with great chocolate," he says.
Valrhona offers a wide range of chocolate options, but
some dark chocolates that work well in brownie recipes
are P125 Coeur de Guanaja, Guanaja 70% and Caraibe
66%, to name just a few. If you are looking for something to appeal more to the gourmand you can go with
milk chocolate like Jivara 40% or Azelia 35% for its nutty
taste, Roesz says.
For the first time ever in July and August of this year,
Chef Roesz and other Valrhona chocolate and pastry experts offered a series of online classes that led students
through six demonstrations from Valrhona's professional
pastry kitchen in Brooklyn. Among the classes offered
was one on mastering alternative ingredients to make
gluten-free, dairy-free and vegan desserts.
In that class, Roesz discussed the key substitutions for
©CHANDLERVID85 - STOCK.ADOBE.COM

©NAME - STOCK.ADOBE.COM

the ingredients that need to be replaced and explained
how to rebalance recipes with innovative ingredients to
achieve unmatched taste and texture in desserts. Students learned how to rethink pastry concepts with dietary restrictions in mind and how to use alternative
flours and accessible vegan substitutions in sweet goods.
In 2015, Roesz joined the team at Valrhona, providing
technical support to distributors and end users, teaching hands-on classes and demonstrations, developing
recipes for professionals and consumers, testing and
developing new techniques, working on new trends as
well as implementing best practices from L'École Val-

KING ARTHUR REBRANDED
In July, King Arthur Flour rebranded as King Arthur
Baking Company, complete with a new logo of a wheat
crown to celebrate the brand's commitment to baking.
"King Arthur has always been a baking company at
heart," says Karen Colberg, King Arthur Baking Company's co-chief executive officer. "The rebrand reaffirms
our belief in the power of baking, and our commitment
to inspiring bakers through every single touchpoint
including our teaching and our products. Our mission
is rooted in building stronger communities, fostering
the connections that come from baking and sharing.
The new positioning as a baking company will enable
us to continue to grow and welcome all bakers, from
passionate life-long bakers to beginners."
The rebrand is the result of 18 months of brand research and creative strategy process, centered on the
commitment to sharing the love and joy of baking.
"We set out to design a logo that's equal parts premium, authentic and joyful to reflect the essence of the
brand and strengthen the emotional connection bakers
have with us," says Ruth Perkins, King Arthur Baking
Company's senior creative director. "The logo, combined with our name change, harnesses who we are.
We are bakers and we revel in the joy of baking."

rhona's headquarters.
bakemag.com | SEP-OCT 2020 > 37

036_BA_Oct20_Sweetgoods.indd 37

9/21/2020 11:42:09 AM

http://www.bakemag.com

bake - September/October 2020

Table of Contents for the Digital Edition of bake - September/October 2020