Today's Woman February 2016

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THINGS WE FOUND P.14

FEBRUARY 2016 / CONTENTS

A WEEKEND GETAWAY p.46

HAIR PERFECTION p.36 JUST ASK JOYCE P.54

Melissa Pritchett Opens Her Heart p.8

WORKING THE WOOD p.6

A Blooming Business p.10

REDEFINING LOVE p.33 TAP INTO

YOUR

POWER P.56

LATHER UP p.6

Wear this Outfit

KASEY MAIER’S BEST ACCESSORY p.12

p.40

MYRA HOLLOWAY RESTORES BEAUTY p.54

Remembering the Love p.42

Mary Sullivan’s EverChanging Wardrobe p.33

Her LifeChanging Moment p.38

FAT, NOT FLUFFY P.46

Calming Tips for Busy Moms p.34 Brighten Up Your Nursery p.50

e t a l o c Cho ts Trea p.22

TRY A FOOD BOX p.36

Heart Supplement after page 32

Carrie’s Inspiration p.40 THEY WANT TO BE PARENTS p.48

Her Clever Invention p.56 She’s Reading and Watching This p.20

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HEALTHY MEAL IDEAS P44

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GLORIOUS ADVICE TO MAKE

Chocolate Even Tastier

By Keri Foy Photos: Melissa Donald

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Tiramisu and (back) Red Velvet individual cakes from Ghyslain Chocolates.

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HOW TO DEVELOP YOUR CHOCOLATE TECHNIQUE — from a panel of Louisville chocolate experts who range from candy makers to food engineers to pastry chefs.

The expensive chocolate — that’s where the temperature really matters, according to retired Jefferson Count Public School teacher Pat Tobbe, who has worked as a dipper at Muth’s Candy seasonally for more than 40 years.

“I don’t use a thermometer to tell it’s about 72 degrees,” Pat says as she scoops the chocolate from a heated pan and transfers it to a marble slab. “I can feel it.”

Working with chocolate is an art form. It takes skill, a little book knowledge, and a lot of practice.

Lucky for you, we’ve made it easy to master and buy the best chocolate by assembling a panel of candy makers, chocolate artists, pastry chefs, food engineers, and the wife of a wellknown local chocolatier to give you unbelievable insight into the power of cocoa.

[ [ THE SWEET CHOCOLATE CREW Barbara Turner, pastry chef at Butchertown Grocery restaurant and previous chef instructor at Sullivan University

Belita McDonald, owner of Derby City Chocolates Sabrina Hannah, principal engineer, food science at GE Appliances

Sarah Vories, manager at Muth’s Candy Susan Maurais, owner of Ghyslain Chocolatier

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Far left: Bourbon balls from Muth’s candy.

Top: Sabrina Hannah, a food engineer at GE, scientifically creates chocolate strawberries.

Bottom left: Decorative chocolate toppings created by Barbara Turner.

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WHAT CHOCOLATE WOULD YOU SERVE AT A PARTY? Barbara: A chocolate ganache. Use equal parts dark chocolate and heavy cream. Heat them together over a double boiler. You could fl vor it with a liqueur. The cream keeps the chocolate soft even when it’s cool.

Sabrina: A chocolate fountain is always fun with fruit, pretzels, marshmallows, nut brittles, and crackers to dip. Brownies are another favorite chocolate treat for parties. I think truffles ar also great for parties.

Sarah: For my cousin’s wedding, we picked out some traditional candies: turtles, bourbon balls, chocolate-covered caramels, and chocolate drops.

Susan: I would do a chocolate buffet including Ghyslain chocolates from our boxed collections, as well as a selection of our chocolate pastries.

Belita: Not melted. I have witnessed near disasters involving chocolate fountains. I would hand-decorate chocolate for a special occasion.

BEST CHOCOLATE FOR SATISFYING YOUR CHOCOLATE CRAVINGS? Barbara: I’m pretty old school, so I like Reese’s.

Belita: The darker, the better.

Sabrina: I grab a handful of Ghirardelli bittersweet baking chips and dried coconut, dried cranberries, cherries, apricots, or almonds.

Sarah: I like solid chocolate. I also love brownies, but they have to be congealed enough to dip in milk.

I have a rule. If I don’t have milk, I can’t eat a brownie.

Susan: Chocolate sorbet.

Top: Try a chocolate buffet at a party using items like these truffles from Ghyslain.

Bottom left: Sabrina likes a chocolate fountatin at a party.

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Bottom right: Mint chocolate created by Belita McDonald.

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HOW DO YOU MAKE A GOOD CHOCOLATE DRINK?

BEST CHOCOLATE TO GIVE YOUR SWEETHEART ON VALENTINE'S DAY?

Barbara: Heat a cup full of milk with a handful of chocolate chips and a pinch of cayenne pepper.

Stir and enjoy.

Barbara: Buy local! In Louisville, I like Cellar Door Chocolates.

Belita: A beautifully wrapped chocolate lying on a pillow.

Belita: A classic chocolate martini: 11/2 ounces chocolate liquor, 11/2 ounces crème de cacao, 1/2 ounce vanilla vodka, and 21/2 ounces half-and-half. Shake well with ice, and strain into a martini glass rimmed with chocolate syrup or sweetened cocoa.

Sabrina: My husband prefers milk chocolate, so I usually get him something mint- or chocolatefilled. For my three boys, we usually get mixed chocolates. They enjoy discovering the different fillings Sarah: Their favorite! If you don’t know what they like, give them bourbon balls and turtles. Those are pretty manly candies. Guys like nuts.

Susan: Ghyslain coffee chocolate

Muth’s chocolate candy box.

Sabrina: If you are using cocoa powder for drinks, add a small amount of liquid initially and form a paste before adding the remaining liquid. This will help prevent dry powder in your final beverage. For a more intense chocolate fl vor, try cocoa dissolved in hot water with your choice of sweetener. Or for a rich and creamy drink, dissolve a finely chopped bar of chocolate in milk.

My favorite way to drink chocolate is a chocolate stout or porter.

Sarah: Use a good cocoa powder to make hot chocolate.

Susan: Use Valrhona gourmet chocolate.

Make certain the chocolate is melted evenly and not burnt. Add it to your beverage slowly.

Varying flavors of heart chocolates from Ghyslain.

BEST CHOCOLATE WHEN YOU'RE WATCHING CALORIES? Barbara: Dark chocolate, 70 percent or above.

Belita: Chocolate-dipped grapes or strawberries. You still feel like you are eating healthy!

Sabrina: I still stick to my favorites but am careful to not overdo it.

Sarah: Anything dark chocolate will be less sugary and have less milk. The darker the chocolate, the healthier it is.

Susan: Ghyslain medallion — a small bite packed with fl vor.

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WHAT CHOCOLATE IS BEST TO USE WHEN COOKING? ANY OTHER TIPS FOR COOKING WITH CHOCOLATE Barbara: For candies, get a high-quality couverture chocolate with a high percentage of cocoa butter.

Belita: For chili or mole sauce, I use Hershey’s Special Dark Cocoa. Try it — you’ll thank me.

To melt chocolate, use a heavy glass bowl and microwave at half power.

Sabrina: I use unsweetened, solid chocolate and cocoa powder (natural or Dutch-processed).

Cocoa powder has good fl vor intensity, but pay attention to the type for which the recipe calls. Dutch-processed and natural cocoa aren’t interchangeable because they have different acidities.

Sarah: The best weather to work with chocolate is low humidity, sunny, and 70 degrees.

Susan: Use Valrhona. Melt in a microwave in 30-second intervals, stirring each time.

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Above, from bottom left, clockwise: Bananas Foster cake, Macaroon cake, Sacner cake (chocolate raspberry), all from Ghyslain.

Left: Pot de Cremé made by Barbara Turner.

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BARBARA TURNERN (below), pastry chef at Butchertown Grocery restaurant and previous chef instructor at Sullivan University EXPERIENCE: My husband, who is also a chef, competed at a national chocolate showpiece competition and has always been my inspiration.

SABRINA HANNAH, principal engineer — food science at GE Appliances EXPERIENCE: I’ve worked with chocolate 10 years or so because of interests in cooking, baking, and confectionary, most of it informally in my home.

SARAH VORIES (left), manager at Muth’s Candy EXPERIENCE: This is a family-owned business that’s been here for four generations. I’ve been here since I was an infant … after school … my whole life. This is my future and my kids’ future. It’s more than chocolate.

(Not pictured) SUSAN MAURAIS, owner of Ghyslain Chocolatier EXPERIENCE: I’ve worked with chocolate almost 20 years.

BELITA MCDONALD, owner of Derby City Chocolates EXPERIENCE: I grew up on a farm around family that was great at making candy.

is h t y r T

FLOURLESS CHOCOLATE CAKE Your turn to put your newfound chocolate education to work. Recipe courtesy of Barbara Turner.

1 cup eggs (about 4 large) 1 cup egg yolks ½ cup granulated sugar 10 oz semisweet chocolate (melted) ¼ tsp salt 1 tsp vanilla extract 10½ oz heavy cream, chilled

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Lightly butter cake pan (9” round) and line with parchment circle.

Using a rubber spatula, fold the whipped cream into the chocolate mixture in two additions.

Combine eggs, egg yolks, and sugar and whisk over a double boiler until the mixture reaches 110 degrees F. Transfer to the bowl of an electric mixer.

Pour batter into prepared pan and bake in a water bath at 400 degrees F until the cake is firm to the touch in center and has formed a crust, about 25 minutes.

Add the melted chocolate, salt, and vanilla to the egg mixture and whip with the whip attachment on medium speed until mixture cools.

In a separate bowl, whip heavy cream to medium peak.

Allow to cool completely in pan. Unmold and dust with some powdered sugar. Serve with fresh whipped sweetened cream and berries.

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