Gabriel Rucker was really excited about the corn, butter and vanilla pairing. We all agreed this nostalgic essence of summer paired best with white chocolate ganache. After cutting the corn for the first pass, we agreed, MORE corn! We made a quick trip to the store for more fresh ears of summer corn and organic corn nuts for garnish.
Theo chocolatier Steve had prepared two carrot caramels in advance; one with a carrot reduction and cream, and the other with straight juice - both with a touch of curry. We loved the color the fresh carrot juice infused into the caramel and the byproduct from juicing the carrots in house was a whisper thin carrot 'paper' of sorts that popped when used as a garnish. The corn and carrot flavors were Rucker's choice. Now, team Theo tweaks the recipes to maximize flavor, and waits for final approval from Gabriel and his staff.
Chocolatier Steve described the experience working with two different chefs at the same time as 'tons of chaos, great flavor pairings!' Truly, everywhere you looked around our kitchen you could find a different treasure - chocolate dipped glazed baby turnips, harissa ganache, sweet corn simmering in butter. Pomeroy and Rucker bounced ideas off each other, but found inspiration in different places. They were a kick to work with, and we can't wait to share the final creations...
View the full set of photos from our session with Chef's Pomeroy & Rucker on Flickr