Josh Johnson, Guittard Chocolate Company
Josh Johnson is the Pastry Chef of Guittard Chocolate Company, the revered San Francisco Bay Area family-owned chocolate maker, where he brings his celebrated craft, artistry and palate in developing new recipes and ideas with Executive Pastry Chef Donald Wressell. Josh has competed in and won the National Pastry Team Championship with team captain Donald Wressell and teammates Scott Green and Della Gossett. The team went on to win Best Dégustation and Silver Medal overall at the 2012 World Pastry Championship in Las Vegas. Josh also competed in the 2015 Coupe du Monde de la Pâtisserie with teammates Scott Green and John Kraus, coached by Ewald Notter and Donald Wressell, where they brought home the Bronze medal. Josh started working in pastry as a teenager in his uncle’s pastry shop in Illinois and honed his skills training under the tutelage of mentor Sébastien Canonne, M.O.F., and pastry chefs En-Ming Hsu, World Pastry Champion, and François Payard. He was Executive Pastry Chef at Everest in Chicago, and an instructor at The French Pastry School.
300g 35% cream
360g 62% Eureka
50g Unsalted Butter
Bring cream and glucose to a boil.
Pour cream over chopped chocolate. Allow to stand for 5 minutes.
Emulsify with an immersion blender.
At 35C/95F add soft butter and emulsify.
Cast into a shallow pan, cover and allow to crystallize slightly.
Pipe onto papered sheet pans to desired shape.
Chill slightly and roll into spheres.
Coat with 62% Eureka and roll into cocoa powder.
Remove excess cocoa powder with a sieve.