Donald Wressell, Guittard Chocolate Company

Chef Donald Wressell serves as the Executive Pastry Chef at Guittard Chocolate Company. Joining in 2006, Wressell developes recipes using Guittard Chocolate and does speaking engagements, conducts demonstrations, participates in international competitions and leads his signature “Guest Chef Series” classes at the Guittard Chocolate Studio in Los Angeles.

Wressell’s accolades are many. He was awarded the Distinguished Visiting Chef Award 2016 by Johnson & Wales. In 1998 and 1999, he was named one of the Top Ten Pastry Chefs by Chocolatier Pastry Art & Design magazine and in 2003 he was named Southern California’s Restaurant Writers Pastry Chef of the Year. He is the recipient of both Silver and Gold medals in the Grand Salon Culinaire and the winner and in 1995 won the opportunity to go to the Les Masters du Chocolate competition. His pastry pedigree also includes “Pastry Chef of the Year” by the Organizing Committee of the 2005 National Pastry Team Championships as well as recognition from the White House for his work with the US Pastry Team.

Wressell’s experience in domestic and international pastry competitions is unparalleled. As team captain during the 2011 National Pastry Team Championship, his team was awarded a Gold medal and First Place in Degustation. In 2012 as team captain at the World Pastry Championship, his team was awarded the Silver medal and First Place in Degustation. In addition, Wressell has represented Team USA seven times at the Coupe du Monde de la Pâtisserie, as a competitor, team captain, coach, manager and/or on the jury. He competed for the first time in 1993; in 1995 he was Team Captain leading the USA to a Bronze (the first medal won by Team USA at that time). In 1999, he was Coach/Manager with USA winning the Bronze. In 2001, he was Coach/Manager when the team won its first (and only) Gold medal to date. In 2003, he was Chairman/Coach/Manager/Judge with Team USA placing 4th. In 2005, he was Team Captain winning the Bronze. Most recently, in 2015, he was Coach/Manager winning the Bronze.

Growing up in Issaquah, Washington, Donald Wressell credits much of his cooking career to his grandmother. When he was seven, the duo would watch The Galloping Gourmet and entranced by the flipping, stirring, and sautéing, Wressell decided to become a chef. When he’s not in the pastry or demo kitchen or masterminding the design and production of a larger-than-life birthday cake, he derives great pleasure in his own kitchen and woodworking workshop.

The Black Forest


For The Cherry Sorbet

500g Morello Cherry Puree                            
140g Sugar                                                  
45g Dry Glucose                                       
5g Sorbet Stabilizer                                  
335g Water                                                  


  • Sauce pot
  • Whisk
  • Rubber spatula
  • Ice cream machine

For The Supreme

160g 35% Cream                                         
180g Milk                                                      
72g Egg Yolks                                           
40g Sugar                                                  
375g 62% Eureka Works                           
260g 35% Cream                                       


  • Sauce pot
  • Whisk
  • Bowl
  • Strainer
  • Bain marie
  • Immersion blender

For The Chocolate Biscuit

250g Egg Yolks                                           
190g Sugar                                                  
75g Invert Sugar                                      

225g Egg Whites                                         

120g Cake Flour                                          
60g Cocoa Rouge                                                
75g Butter (melted)                                    


  • Stand mixer, bowl, whip
  • Sifter
  • Rubber spatula
  • ¼ Sheet pan w/ parchment

For The Kirsch Foam 

10g Gelatin                                               

50g Water                                                  

190g Water                                                  

140g Sugar                                                 

190g Kirsch                                                  
120g Egg Whites    


  • Sauce pot
  • Thermometer
  • Strainer
  • 1L iSi siphon
  • 3 N2O cream chargers

For The Whipped Cream          

60g 35% Cream                                         

¼ ea Tahitian Vanilla Bean                          
Pinch Sugar                                                 


  • Bowl
  • Whisk

For The Chocolate Crumble

205g All Purpose Flour                                   
38g Cocoa Rouge                                      
60g Sugar                                                 
3g Salt                                                      
150g Cubed Butter                                       
23g Yolks                                                   
14g 35% Cream                                                 


  • Robot coupe
  • Mixer w/ paddle
  • ½ sheet pan w/ parchment


For The Cherry Fluid Gel

150g Morello Cherry Puree                          

150g Black cherry juice                               
35g Sugar                                                      
2.25g Agar                                                  
10g Lemon Juice                                     


  • Small saucepan
  • Whisk
  • Immersion blender
  • Rubber spatula


Additional Items:

Griottiones Cherries
Chocolate Garnish


For The Cherry Sorbet

Defrost the puree.
Heat water in saucepot.
Separately, mix together the sugar, glucose powder and stabilizer.
When water reaches 115˚F/46°C, shear in the dry mix while whisking. Heat to 185˚F/85°C.
Remove from heat and cool.
Leave to mature for 3 hours minimum in refrigerator.
Add the syrup into the puree.
Blend well before placing in the ice cream maker.


For The Supreme 

Heat cream and milk to boil.
Separately, whisk together yolks and sugar.
Temper the hot cream mix into the yolks, while whisking.
Return to saucepot and cook to 176°F/80°C.
Pour over chocolate in bain marie. Let sit a minute.
Immersion blend to smooth.
While blending, stream in heavy cream until smooth.
Pour into shallow dish and refrigerate to cool.


For The Chocolate Biscuit

Whip egg yolks, 1st sugar and invert sugar until light.
Separately, make a soft meringue with the egg whites and 2nd sugar.
Fold meringue into whipped yolk mix.
Fold in sifted dry ingredients, followed by melted butter.
Spread evenly in a parchment-lined ¼ sheet pan.
Bake at 375˚F/190°C for about 20 minutes, until done.


For The Kirsch Foam 

Bloom gelatin in 1st water.
Heat 2nd water and sugar to 140˚F/60°C.
Add bloomed gelatin mixture and cool to 80˚F/26°C.
Add egg whites and kirsch, Strain.
Pour into 1L iSi siphon and activate with 3 chargers.


For The Whipped Cream          

Whip cream, scraped vanilla bean and sugar in cold bowl with cold whisk to soft.


For The Chocolate Crumble

Combine all dry ingredients into a bowl with a paddle attachment.
Add cubed butter and mix until butter is blended fully, and mixture appears crumbly.
Add cream and yolks.
Continue to mix until desired sized pieces have developed.
Spread onto parchment lined sheet pan.
Bake at 325°F/ 148°C for 20-25 minutes.


For The Cherry Fluid Gel

Combine puree and juice into a small saucepan.
Combine sugar and agar.
Warm puree and juice slightly, then rain in agar/ sugar mixture.
Continue stirring until mixture begins to boil.
Boil for 2 minutes while stirring.
Pour into bain marie over an ice bath.
As mixture begins to gel, blend with immersion blender.
Allow to set in ice bath and blend once more until smooth.
Use or store in refrigerator.

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