MENTION AN INGREDIENT ENOUGH times and—hopefully—it creates enough demand to increase its availability. It is my hope that Murray River salt, dark milk chocolate, smoked sugar, and caramelized white chocolate become easier and easier to come by. In the meantime, this list will help get you started on sourcing ingredients for this book.
Roasted, salted nuts
Ateco tips
Cacao Barry 64% cacao pistoles, Cacao Barry 40% dark milk chocolate, Callebaut gianduja
Halvah, jimmies, Starlite mints
Visit your local farmers’ market for in-season fruit, fresh-milled flour, fresh butter, local honey, nuts
Light and dark muscovado sugars, Murray River salt
Plastic bench scrapers, metal bench scrapers, handle-free rolling pins, plastic squeeze bottles, disposable pastry bags, pastry tips, offset spatulas, rubber spatulas, ice cream scoops
Halvah
Unbleached all-purpose flour, cake flour, whole wheat flour, black cocoa, barley malt syrup, Callebaut white and semisweet chocolate chunks, precut parchment paper
Confex Construx biodegradable pastry bags
Stone-ground bittersweet chocolate
Tools, cookie packaging, pastry mecca
Demerara and muscovado sugars, Callebaut gianduja, Maldon salt, Tcho chocolates, Valrhona Dulcey, Valrhona Dutch-processed cocoa powder, dried rose petals, gelatin sheets
Natural cocoa powder
Pastry bags, Ateco pastry tips, Ateco cookie cutters, Valrhona Dulcey fèves, Valrhona Dutch-processed cocoa powder, black cocoa
Quarter and half sheet pans, cooling racks, reusable pastry bags, Ateco pastry tips and cookie cutters, ice cream scoops, pastry roller, dough docker
SeriousMilk chocolate bars and discs, cocoa nibs
Dutch-processed cocoa powder, milk chocolate, dark chocolate, Dulcey caramelized white chocolate
Bulk bin seeds, TCHO chocolate bars, demerara sugar, muscovado sugar, Scharffen Berger natural cocoa, candied ginger
Quarter and half sheet pans, cooling racks, reusable pastry bags, Ateco pastry tips, ice cream scoops
Orange blossom water, rose water
My good friend Rodrick Marcus inspires my creativity every time I pay him a visit. His office is located on an unassuming street in Chicago’s Ravenswood neighborhood on the north side, but walking through the front door transports me to an exotic world filled with black Okinawa sugar and violet sugar, Murray River salt, and some of the most unusual and aromatic teas I have ever encountered. On one visit, Rodrick had a bin of truffles to dole out to chefs around the city. On another, he had a few used bourbon barrels filled with experiments. One might be aging sugar or sorghum, another saved for smoking salt. He is the one who handed me a chocolate bar and a bag of smoked cocoa nibs from Mast Brothers just to see what I would come up with (the answer: Smoked Chocolate Sablés). On every visit to his office, I always find something that I have never heard of before, but I know it’s been approved by Rodrick’s amazing palate. For chefs and bartenders in my town (and beyond), he is our genius Willy Wonka.
RARE TEA CELLAR
773-619-8000
rareteacellar.com
Murray River salt, Cypress salt, smoked salt, violet sugar, bourbon barrel-aged smoked sugar, bourbon barrel-aged sorghum, smoked cocoa nibs, Valrhona Dulcey blond chocolate, orange blossom water, vanilla extract and beans, anything interesting that you’re looking for …