|See the seashell piece in this Godiva cache? That's the coveted Open Oyster.|
With an email I received, which went out to Godiva Rewards Club members--one of which I am proud to be. It announced the first-ever event in the Godiva School of Chocolat. The hands-on class was meeting tonight in Soho at the Culinary Loft with Godiva Executive Chef Chocolatier Thierry Muret. Space limited, cost $150. I was able to go as a media guest, and loved it.
- [For the mousse], use a disposable plastic piping bag. Bacteria grows on the fabric ones, and you can never get them completely clean.
- The mousse is made from 2/3 heavy cream and 1/3 white chocolate. Take 200 grams of heavy cream, divide in two. Bring 100 grams to a boil, pour over chopped chocolate. Whip remaining cream. [I missed the rest of the recipe, which the chef was sharing with a woman at the next workspace, who pressed him for it, but pretty sure that you cool the melted chocolate mixture to lukewarm, then gently fold the whipped cream into the mixture.]
- Godiva's popular Open Oyster piece is totally, totally made by hand.
- It's great to have a more crowded market [when asked about competitors, from Vosges to MarieBelle]. You will always recognize a Godiva piece by its style. The competition pushed us to create Godiva's style. Competition is always good. In New York City, I go to visit my competitors and I'm not shy about it. I leave my business card.
- Boot camp in park.
- Walked Sug around block once.
- Got my hair cut--it felt heavy and long.