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.
Ingredients for Almonds
800g Whole natural almonds
10g Vanilla pulp
40g Unsalted butter
5g Sea Salt
Ingredients for Panning
1000g 62% Eureka Chocolate
150g Turbinado sugar
Edible gold dust as needed
Method for Almonds
Toast almonds in an oven at 5C/310F until done, keep warm.
Bring water and sugar to a medium caramel.
Add warm almonds butter and vanillla stir until nuts are well coated.
Cast onto an oiled surface, while warm, separate almonds and allow to completely cool.
Method for Panning
Pan almonds with chocolate.
After the final addition of chocolate, dust with turbinado sugar
Finish with edible gold dust.