bake - September/October 2024 - 49

spice blends from world cuisines. Think of Korean gochugaru paste,
Mexican Tajin seasoning, Indonesian sambal oelek or Chinese
crispy chili oil. Besides spice, those flavorings add flair and adventure
to baked goods, pastry and chocolate.
The habanero chocolate mochi from Mochidoki is a perfect
example of how the unlikely pairing of sweet and spicy flavors from
around the world brings excitement, novelty and thrills. The chewy,
stuffed Japanese rice snack mochi gets a surprising kick from
Mexican habanero, one of the hottest peppers around. The rich and
complex cocoa taste harmonizes extremely well with the spicy pepper
and the fiery taste contrasts nicely with the soft mochi texture,
for those who dare to try.
3. Alcoholic drinks inspired creations
A toast to boozy flavor innovation.
Want your products to stand out in a crowded market? Opt for
exciting drinks-inspired creations. From sambuca and espresso
cannoli to champagne chocolate bars and a Guinness cake, using
alcoholic drinks offers complexity to your creations, as well as
some decadence.
Rum
Cakes
at Bang Bang
Bakehouse
Specific alcoholic drinks that are having a
moment right now are bourbon, mezcal, sambuca,
sherry wine, champagne and cocktails
such as espresso martini, moscow mule
and mojito. The liquors give any treat a
bit of edge. Not just because a chocolate
whiskey cake simply isn't suitable for kids,
but also because of the depth of flavor.
Mezcal, tequila's bolder brother, brings
smokey notes to a chocolate bar, and sambuca
combines the punch of the alcohol with a surprising
licorice-like anise taste.
So go ahead and infuse your creations with some boozy flair. Just
remember, when it comes to indulging, moderation is key. We want
consumers to eat responsibly and savor treats, not hangovers.
Bang Bang Bakehouse specializes in rum cake, which they give
a contemporary makeover through for instance a cocktail twist.
Think of the coquito rum cake, which tastes like the South American
coconut rum cocktail, topped with toasted pecan crumbles.
The creators of the rum cakes find that life should be celebrated
more often, and what better way to do that than by snacking on a
cocktail-flavored treat? That's why they sell the treats in individual
jars: so consumers don't have to wait for a special occasion to enjoy
their rumfetti or espresso martini rum cake.
CONNECTING WITH CHEFS
California Giant Berry Farms recently announced the launch of
the California Giant Chef Invitational Academy, a unique program
designed to empower and inspire its past California Giant Chef
Invitational winners, while elevating berries as a menu item.
This immersive, four-day event, was held in the greater Portland,
Oregon area. The academy provided the esteemed chefs -
Luis Reyes (Sysco, 2018 winner), Travis Peters (The Parish, 2019
winner), Sam Blackburn (Sodexo, 2020 winner), Derek Seigfried
(Gordon Food Service, 2022 winner), and Steven Halliday (Gordon
Food Service, 2023 winner) - with a firsthand look at the journey of
California Giant berries from field to table through exclusive tours
of the company's blueberry operations.
The Academy doesn't stop in the field. Under the guidance of
the renowned Chef Rosalyn Darling, the Top Chefs participated in
an exclusive culinary expertise workshop designed to spark fresh
inspiration, elevate their culinary skills and promote blueberries as
a menu item.
" We are excited to celebrate the talent of our past Chef Invitational
winners, " says Tom Smith, director of sales at California Giant
Berry Farms. " The Chef Invitational Academy is an opportunity to
foster their ongoing culinary development and provide them with a
platform to further hone their craft. "
FALL CAKES
2024
49
CALIFORNIA GIANT BERRY FARMS
bake - September/October 2024

Table of Contents for the Digital Edition of bake - September/October 2024
