Theo Chef Sessions limited edition confections

Theo Chef Sessions limited edition confections

The idea of limited edition is kind of like eating seasonally. Something that’s limited edition is less likely to be taken for granted, though you run the risk of turning it into something precious. Or, worse, a marketing scheme.

Thankfully, in the case of limited edition things that are actually kick-ass and that, when they become available you need to snap one up immediately, there’s the Theo Chef Sessions limited edition confection collection. (Say that five times fast.) Featuring collaborations with some of the top chefs from Seattle, Portland and San Francisco, this might be the only opportunity you’ll have to try things like carrot caramel, pine resin ganache or candied beet pate de fruit.

Theo Chef Sessions limited edition confections

Standouts in the collection were the Chris Cosentino (Incanto) agro dolce brittle, a crispy crunchy brittle with pine nuts, capers and currants. Your brain expects sweet and it gets salty and savoury. I wanted more of the Maria Hines (Tilth) tamarind lime chili caramel, with its juicy, complex flavour profile. And, featuring the most traditional flavours of the bunch, the creation from Jerry Traumfeld (Poppy) didn’t disappoint with the huckleberry pate de fruit and cinnamon basil white ganache.

This limited edition (whee!) collection is only available for Valentine’s Day, so get ’em while you can.

Disclosure: The lovely team at Theo Chocolate sent me a box of these, gratis.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2011Tags, , , , , , , , , , , , , , , , , , Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s