Michael Laiskonis’ Journey Back to Chocolate’s Origin
I certainly sought out quality, flavor and functionality in the chocolate I chose to work with, but beyond that, I would have to admit I gave little further thought to where it came from, how it was
Raising Theobroma
The use of cacao at the time was still limited to drinks, but within one hundred years it would evolve into the sweet confection we know today. The ICE Chocolate Lab strives to explore not just the
Four Factors for Perfecting Ice Cream
I’m obsessed with ice cream’s inner workings, and a little technical know-how can help us perfect our frozen creations. What follows is a brief primer on key factors to consider with ice cream: how to
Michael Laiskonis' Balsamic Gelato
Using balsamic in a gelato is a novel way to incorporate its flavors into a composed dessert and one that I've enjoyed for years. I like to utilize both the Balsamic Vinegar of Modena and Aged
Michael Laiskonis’ Balsamic Caramel Bonbons
I love the way in which the depth of balsamic vinegar marries with the bitter complexity of caramel and dark chocolate. The tartness of balsamic combined with the raisin-y sweetness of the aged
The Transformative Potential of PolyScience Tools
Inside these mobile display cases are a rotary evaporator and ultrasonic homogenizer, both secured through the school’s partnership with PolyScience, a key driver of the accessibility and popularity
ICE Hosts 'Roots of Cacao'
Leading the technical side of the day’s conversation with his talk, “How Chocolate Gets Its Taste,” Clay Gordon, publisher of TheChocolateLife.com, broadly laid out the basic processing steps of
Roots of Cacao
Over the years, we’ve opened up the lab to chocolate and pastry professionals of all stripes, not to mention scores of guests who just love tasting our efforts. As we’ve learned to make better
The History of Hot Chocolate
For much of its history, chocolate wasn’t something we would eat out of hand or find in a dessert recipe. The modern chocolate bar didn’t emerge until the mid-1800s, when technology and inventiveness
Sweet Collaborations from the Chocolate Lab and Hydroponic Farm at ICE
Every time I walk past the brightly lit farm, I can almost taste the dozens of flavors growing within and my imagination immediately starts to stir. This first in a series of posts traces some
The Secret of Bean-to-Bar Chocolate
These observations may be old hat to professional chocolate makers, but they are rarely — if ever — considered by chefs and consumers. Raw Beans Straight out of the bag, fermented and dried beans
Sweet Inspiration: A Back-to-School Reading List for Pastry Chefs
The autumn publishing season also means a shelf-load of new releases. Below are a few of those just-published books I am looking forward to, as well as one or two that I’m finally catching up on