bake - January 2017 - 32

chocolate & decorating

Gourmet Accents
It's becoming increasingly advantageous to highlight or accent your signature bakery items with chocolate because
of America's love affair with all things chocolate. And what
better time of year than now to try your hand at new chocolate-inspired creations, with Valentine's Day right around the
corner and other holidays like St. Patrick's Day and Easter
soon approaching.
Chocolate belongs in so many places in the bakery case: cakes,
cupcakes, donuts, and even sourdough bread twists, like the
top-selling chocolate twists at Amy's Bread in New York City.
More retailers are starting to accent the brand of chocolate
they use to entice customers with a gourmet approach. Batter Bakery in San Francisco features Guittard chocolate in its
signature Bourbon Chocolate Cherry Cookies, and Brooklyn,
AMY'S BREAD/AIMEE HERRING

New York's award-winning Ovenly uses Guittard Black Cocoa
in its epic version of Brooklyn Blackout Cake. Blue Star Donuts,
which has grown to 10 locations (including two in Japan) since
opening in Portland, Oregon, in 2012, features originals like
Valhrona Chocolate Crunch donuts.
Chocolate manufacturers continue to push the industry forward
with new products that enable bakers and pastry chefs to keep
pace with the latest trends.
New from Guittard Chocolate Company, resealable 3-kilogram
bags of 14 varieties of Collection Etienne chocolates are now
available for professionals. The new bags feature color-coded
labels for easy reference and are designed for convenient
kitchen storage. The wafer form factor allows for ease of measurement and even melting. Guittard Chocolate also has added
four new Maker's Reserve chocolates to its library of ﬂavors for
pastry chefs, confectioners, patisseries and boulangeries. These
four exclusive blends come in 500-gram bars and complement
the Collection Etienne single origins and estate blends already
available in its deep catalog.
"A bakery and pastry shop should have one workhorse chocolate and then speciﬁc chocolates for other uses," says Guittard's

32 < JAN 2017 | bakemag.com

http://www.bakemag.com

bake - January 2017

Table of Contents for the Digital Edition of bake - January 2017

bake - January 2017
Editor's note - Convenience matters
Contents
Management ideas - Managing Your Time
New product success stories - Rainbow Birthday Cake
Technical corner - Bread Baking
Practical marketing - Simplifying the Order
Food safety - Food Safety Compliance
Equipment innovations - A Depositor for Every Need
A calculated risk
Mobile pay & POS
A platform of intent
Chocolate & decorating - Gourmet Accents
Cakes - The Cupcake Experience
Sweet goods - Paczkis that Pack a “Poonch”
Bread - Bread Rising
Foodservice - Wingin' It
Product showcase
Classifieds
Ad Index
Formulation of the month
bake - January 2017 - bake - January 2017
bake - January 2017 - 2
bake - January 2017 - Editor's note - Convenience matters
bake - January 2017 - 4
bake - January 2017 - Contents
bake - January 2017 - Management ideas - Managing Your Time
bake - January 2017 - 7
bake - January 2017 - New product success stories - Rainbow Birthday Cake
bake - January 2017 - 9
bake - January 2017 - Technical corner - Bread Baking
bake - January 2017 - 11
bake - January 2017 - Practical marketing - Simplifying the Order
bake - January 2017 - 13
bake - January 2017 - Food safety - Food Safety Compliance
bake - January 2017 - 15
bake - January 2017 - Equipment innovations - A Depositor for Every Need
bake - January 2017 - 17
bake - January 2017 - A calculated risk
bake - January 2017 - 19
bake - January 2017 - 20
bake - January 2017 - 21
bake - January 2017 - 22
bake - January 2017 - 23
bake - January 2017 - 24
bake - January 2017 - 25
bake - January 2017 - Mobile pay & POS
bake - January 2017 - 27
bake - January 2017 - 28
bake - January 2017 - 29
bake - January 2017 - A platform of intent
bake - January 2017 - 31
bake - January 2017 - Chocolate & decorating - Gourmet Accents
bake - January 2017 - 33
bake - January 2017 - 34
bake - January 2017 - 35
bake - January 2017 - Cakes - The Cupcake Experience
bake - January 2017 - 37
bake - January 2017 - Sweet goods - Paczkis that Pack a “Poonch”
bake - January 2017 - 39
bake - January 2017 - Bread - Bread Rising
bake - January 2017 - 41
bake - January 2017 - Foodservice - Wingin' It
bake - January 2017 - 43
bake - January 2017 - Product showcase
bake - January 2017 - Classifieds
bake - January 2017 - 46
bake - January 2017 - 47
bake - January 2017 - 48
bake - January 2017 - Ad Index
bake - January 2017 - Formulation of the month
bake - January 2017 - 51
bake - January 2017 - 52
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