Page 64 - Pastry & Baking Magazine

Hands On Chocolate
62
Pastry & Baking North America
Publisher’s Note:
Prior to his joining Guittard
Chocolate as the in-house pastry chef, Donald
Wressell spent 19 years at the Four Seasons
Beverly Hills where he was named the 2005 Pastry
Chef of the Year, won Silver and Gold medals in
the Grand Salon Culinaire and placed second at
the Les Masters du Chocolat competition. Chef
Donald also represented the USA four times in
Le Coupe du Monde de la Patisserie and recently
captained the winning team at the 2011 National
Pastry Team Championship.
Triple
Chocolate
Cookie
In this cookie I am using 3 different chocolates.; Oban wafers
(100%)
for strength and depth of flavor, Etoile du Nord
64%  
for the rich cocoa notes and Soleil d’Or 38% milk for
the creamy caramel notes.
Together, these three chocolates provide a complex
chocolate experience in each bite.This is one of my favorite
chocolate cookies.
By
Photos by Vanessa Stump
Ingredients:
Stand mixer
Food processor
Sieve
Rubber spatula
Stainless bowl
Parchment
Plastic wrap
Cutting board
Knife