Tisano Dark Chocolate Cacao Nibbles pitched to Google


This is how Google’rs get around their campus
Today I am in a competition and fight to the finish against our chocolate colleagues and competitors – TCHO, Vosges Chocolates, Dagoba (owned by Hershey’s) and Ghirardelli (owned by Lindt).
Hands down I can easily call myself the underdog, under manned, underfunded, understocked -up against industry giants.
After three months of talks we have been invited to Google Campus in Mountain View, CA to present our chocolates to over 4,500 Google Employees.
I didn’t realize this food show was going to be this intense all the major brands are here in what some one called the food contract of the year. I flew up this morning, rented a car and showed up with two suitcases of product. Everyone else has full blown booths, booth babes and their VP’s of Sales and VP’ of Marketing present.
Well just wanted to send a few pictures and ask you guys to wish me luck….

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One Response to “Tisano Dark Chocolate Cacao Nibbles pitched to Google”

  1. Roderick September 25, 2012 at 14:04 #

    Molten Lava Chocolate Cake RecipeBecause so many people love mint chlotcaoe lava cake, we’ve included a variation with this recipe. * 8 ounces semisweet or bittersweet chlotcaoe, chopped * 4 large eggs * bd pound (2 sticks) unsalted butter, chopped * 4 tablespoons unbleached all- purpose flour * bd cup sugar * 1 teaspoon ground nutmeg* * bd teaspoon ground cinnamon—or for a mint version, substitute 1bc teaspoons peppermint extract for the cinnamon * Whipped cream for garnish (1 pint heavy cream, confectioners’ sugar and vanilla extract) * Raspberries and mint leaves for garnish (optional)*We use a nutmeg grinder and a fresh nut; you also can use the nut with a plane grater.Preheat the oven to 350b0F. Grease eight 4-ounce cake molds or ramekins.Over a double boiler, melt the chlotcaoe and butter, stirring constantly. Once they are completely melted, set aside and cool.Combine the sugar and eggs and whisk until pale and fluffy. Stir the chlotcaoe mixture into the egg mixture until completely blended. Whisk in the flour, nutmeg and cinnamon and mix well. Pour the batter into the cake molds and bake for 14 minutes at 350b0F. While the cakes are baking you can whip the cream. To one pint heavy cream add 2 tablespoons confectioners’ sugar as the cream begins to thicken, plus 1 teaspoon vanilla and a few grains salt. Unsweetened or barely-sweetened whipped cream is also delicious, so feel free to reduce the sugar or add none at all.Remove the lava cakes from the oven and cool for 2 minutes. Run a knife around the edges, invert the molds onto individual dessert plates, garnish with raspberries and mint leaves and serve immediately. We prefer to pass the whipped cream in a bowl so guests can help themselves to the amount they prefer.

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