dICEd Blog Listing

In Quillabamba, I harvested cacao fruit with a machete; roasted, cracked, winnowed and stone ground cacao beans into chocolate; hand-tempered and molded chocolate into bars. In the ancient city of...

While the concept for ganache is quite simple, there are a few basic principles you should know. Once mastered, you’ll find that the uses for ganache are nearly endless, providing plenty of room for...

As we gear up for increased production and the first of our bean-to-bar classes this fall, I’ve compiled some surprising facts about the different stages of the chocolate-making process. These...

What sparked your move from pastry kitchens to focusing exclusively on chocolate? I'm a pastry chef with a huge passion for chocolate. When I was working in restaurants, everyone was using the same...

Selecting ICE’s Single-Origin With regard to the Chocolate Lab, the bean-to-bar equipment has arrived and is ready to be turned on, including a roaster, winnower, refiner and tempering machine...

Mint chocolate chip ice cream is my absolute favorite. For this recipe, I decided to create a more elegant variation using cacao nibs instead of chocolate chips. The result is a less sweet— and very...

The vision for the 550 square ft. lab is to approach chocolate from a holistic perspective. Truly unique in the realm of culinary education, the lab will provide knowledge and inspiration across a...

I have always been a stalwart fan of See’s Candies (a chain in California that makes delicious old fashioned chocolates), but more recently, I've been inspired by the modern candy-makers of Brooklyn's...

While some might deem these two an unlikely couple, an afternoon spent at ICE with Vidal and Harney would convince any skeptic. Tea and chocolate, much like wine and cheese, can complement and enhance...

TV and movies would have their influence too. Tampakis would often watch Julia Child on TV, thinking, “She made everything look so scrumptious, like you could smell it through the TV”. The movie Who...

Everybody loves chocolate, but what do we actually know about one of the world’s most popular sweets? At a lecture with world-renowned expert Chloe Doutre-Roussel, ICE students, alumni, and industry...

Her visit was part of our Meet the Culinary Entrepreneurs series, which gives ICE’s Culinary Management students the opportunity to learn from some of America’s top culinary business owners. Segal was...