David Greenwood-Haigh
Bio
Multi award-winning chocolatier with over forty years experience.fellow of the institute of hospitality, MasterChef member Craft Guild of Chefs Judges International chocolate awards, Academy of chocolate awards & Great taste awards
Stories (15/0)
Ganache Techniques
As a chocolatier, I use ganache in many of the recipes and demonstrations I share online so I thought I should produce an easy how to guide covering some of the ratio options for ganache. With this guide, you should be able to create any kind of ganache for any dessert with any flavour combination! These are the three basic ratios every chocolatier uses when making chocolate ganache.
By David Greenwood-Haigh7 years ago in Feast
Pairing Rum & Chocolate
I am constantly on a search for new fabulous flavour pairings for chocolate and thanks to the complexity of this food there’s a lot of road ahead of me! My next chocolatey adventure takes place during a meeting between Jack Sparrow and Willy Wonka: pairing rum and chocolate! Rum has a sugar cane base with plenty of intense notes that can play delightfully with the creamy and caramel notes in certain chocolates.
By David Greenwood-Haigh7 years ago in Proof
BBQ Rubs and Crusts
What is a Rub? A rub is a spice and/or herb mixture that is added to foods before cooking. Generally, there are two main types of rub, a dry rub and a wet rub. Rubs are most often used in barbecue and grilling because they can stick to meats when grilled or smoked. Most rubs start with salt and sugar, after that just about anything can be added. Rubs have become the great secret ingredient.
By David Greenwood-Haigh7 years ago in Feast
Top Tips From a Chef for BBQ Perfection
The open flame is one of the oldest cooking methods in the world. Every culture does it. The only real difference is in the ingredients and how we use the fire. since we discovered fire, and realised that caramelised cooked meat was much tastier than raw meat, grilling over a flame has been one of our favourite ways to prepare food.
By David Greenwood-Haigh7 years ago in Feast
Cocoa Nibs
When I am running my chocolate workshops I always have some cocoa beans, nibs and cocoa butter that I show my students they are often amazed when I tell them top chefs have been using cacao nibs in their recipes for some time and now it’s time for them to get working in your own dishes with them.
By David Greenwood-Haigh7 years ago in Feast
Bicarbonate of Soda and Baking Powder Are Both Raising Agents
Back to basic skills which are the backbone for baking we have to remember baking is also a science and if we don't understand whats happening it can all go wrong. A question I often get asked when I am demonstrating is "are bicarbonates of soda and baking powder the same?"
By David Greenwood-Haigh7 years ago in Feast
What Do Cocoa Percentages Tell Us?
As a chocolatier and chocolate expert I get asked a lot about working with chocolate, especially chocolate with a high cocoa percentage. Once upon a time chocolate bars didn’t mention the percentage, but now most chocolate bar labels, recipes and even many restaurant menus proudly declare the amount of cocoa present, be it 55% milk chocolate, 70%, 85%, or more. What does all of this mean, and how does the amount of cocoa used vary between white milk, dark chocolate, and all of those other types?
By David Greenwood-Haigh7 years ago in Feast
A Guide to Tempering Chocolate
It means specially treating melted chocolate, so that it dries to a hard, shiny finish–so you get chocolate that doesn't melt at room temperature, breaks with a nice snap instead of crumbling apart, and is perfect for coating things.
By David Greenwood-Haigh7 years ago in Feast
