bake - January/February 2024 - 49
Adding an accent flavor creates
the wow factor for your desserts.
How much you use dictates your costs. "
Chef Christian Balbierer from IRCA Group Americas
career, co-founding a café and wholesale bakery. He embarked on a
journey of entrepreneurship, supplying top-tier desserts and custom
cakes to an array of restaurants and caterers in the local culinary
landscape.
Through his years of dedication and hard work, Balbierer has
emerged as a pillar of expertise in both fine dining and food manufacturing.
As a member of the US team at IRCA Group Americas, he
brings a wealth of knowledge and experience. Using these tools, he
works to combine the IRCA ingredients and Dobla decorations into
creative solutions.
During the FlavorConnect webinar, the chef demonstrated a wide
variety of techniques, including the spackle effect in which you use
fat coated cocoa powder to create the " Happy
Cow " effect.
colors
Use vibrant hues
to wow your
customers!
First your coating is heated to 120-130
degrees - " hot so I can enrobe the cake "
- and then you sprinkle cocoa powder
and tap the bottom to get a spackle
effect.
Another useful tool is Chocosmart,
a fat-based, chocolate-based cream
specially designed for dipping, covering,
coating, glazing and pastry decorations.
Less shiny than the Covercream range, Chocosmart
provides a dense, clean, crack-free cut. It is extremely fluid
at temperatures of around 90-95°F and freeze/ thaw stable. It comes
in milk or dark chocolate.
" It is a multifunctional product that lends itself to many applications.
Hard chocolate enrobing, dipping, drizzling, " Balbierer
explained. " The colder it is, the thicker it is. I want a cold temperature
to control that drip. "
HOW TO COLOR
Start with white Chocosmart and then use an oil-based color to
color it. Add sprinkles or nuts to create an elevated level. This adds
texture and flavor to the cake.
" Adding an accent flavor creates the wow factor for your desserts.
How much you use dictates your costs, " Balbierer said.
As for sprinkle capabilities, there are so many shapes and colors,
which add a lot of elevation to your cakes, he adds. " It just speaks
celebration. "
You can create a sophisticated black and white cake with Dobla
chocolate curls, which gives you bang for your buck.
The premium couverture chocolates have outstanding flavor and
will pleasantly surprise even the most discerning palates. Their
extraordinary fluidity makes them perfectly suitable for creatSPRING
CAKES
2024
49
JOHN UNREIN
bake - January/February 2024
Table of Contents for the Digital Edition of bake - January/February 2024
bake - January/February 2024 - Intro
bake - January/February 2024 - 1
bake - January/February 2024 - 2
bake - January/February 2024 - 3
bake - January/February 2024 - 4
bake - January/February 2024 - 5
bake - January/February 2024 - 6
bake - January/February 2024 - 7
bake - January/February 2024 - 8
bake - January/February 2024 - 9
bake - January/February 2024 - 10
bake - January/February 2024 - 11
bake - January/February 2024 - 12
bake - January/February 2024 - 13
bake - January/February 2024 - 14
bake - January/February 2024 - 15
bake - January/February 2024 - 16
bake - January/February 2024 - 17
bake - January/February 2024 - 18
bake - January/February 2024 - 19
bake - January/February 2024 - 20
bake - January/February 2024 - 21
bake - January/February 2024 - 22
bake - January/February 2024 - 23
bake - January/February 2024 - 24
bake - January/February 2024 - 25
bake - January/February 2024 - 26
bake - January/February 2024 - 27
bake - January/February 2024 - 28
bake - January/February 2024 - 29
bake - January/February 2024 - 30
bake - January/February 2024 - 31
bake - January/February 2024 - 32
bake - January/February 2024 - 33
bake - January/February 2024 - 34
bake - January/February 2024 - 35
bake - January/February 2024 - 36
bake - January/February 2024 - 37
bake - January/February 2024 - 38
bake - January/February 2024 - 39
bake - January/February 2024 - 40
bake - January/February 2024 - 41
bake - January/February 2024 - 42
bake - January/February 2024 - 43
bake - January/February 2024 - 44
bake - January/February 2024 - 45
bake - January/February 2024 - 46
bake - January/February 2024 - 47
bake - January/February 2024 - 48
bake - January/February 2024 - 49
bake - January/February 2024 - 50
bake - January/February 2024 - 51
bake - January/February 2024 - 52
bake - January/February 2024 - 53
bake - January/February 2024 - 54
bake - January/February 2024 - 55
bake - January/February 2024 - 56
bake - January/February 2024 - 57
bake - January/February 2024 - 58
bake - January/February 2024 - 59
bake - January/February 2024 - 60
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
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https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
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http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
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