Knife work gets better with repetition. Kamonegi is giving me a chance to do a lot of prep work in quantities that help me explore my knives. Practice makes perfect, right?
Saturday was our goodbye dinner for Yayoe san. The Chinese theme made it perfect for pork belly (thank you Momofuku) and that meant green onions and cucumber. Nor practice!
julienned green onions, cucumber matchsticks.
slow and low... fluffy pork belly.
John’s steamed buns, the perfect delivery vehicle for pork belly, hoisin, onion, and cucumber awhich is the perfect bite.
Soma San - Chef Soma - has been teaching me tons of new stuff and has been helping me practice skills. I wanted to thank her and to celebrate being in the 2018 semifinals for a James Beard award (see more).
I decided to make a Kamonegi truffle (Stephanie was my consultant and John helped with the Illustrator stuff).
Stephanie helped steer me toward white chocolate and I decided to go with a yuzu white chocolate ganache.
The Kamonegi logo looks great on the white chocolate.
Just a small batch - an exclusive run - of 40 truffles.
Next, a milk chocolate version with a foie gras ganache... I just need to come up with a presentation that makes the logo pop!
Linn said her wedding would be "white and green". I wanted to make a truffle for her that would match her theme an help celebrate the special day. After experimenting with a trial set of shells I gave her the choice of a mint truffle or mojito - I'm glad she went for mojito. The final truffle based on two Valrhona white chocolates. Opalys for the shell and Ivoire for the two ganaches. We end with a truffle that has lime syrup, a white crème de menthe ganache, and a white rhum agricole ganache.
Happy wedding Linn and Pär!