Sean Henninger carries over 200 recipes for chocolate around in his head. Henninger regularly has 20 to 27 varieties of chocolate available at his Walker's Point restaurant, Times Square Bistro and Pizzeria, 605 S. 1st St.
"We're a small operation and don't do a lot of large runs, which is good for maintaining quality. The downside is that we sometimes run out of things," says Henninger.
Henninger the restauranteur has also been a chocolatier for 15 years,Hand-painted Chinese porcelain tiles on the floor of a Jewish synagogue in Cochin, developing his craft over time with a great deal of experimentation. Henninger had his Atomic Chocolate Company going in 2001, but didn't immediately introduce it at the pizzeria, which opened over four years ago.
"Confectionery is very climate driven. We have a tougher time over the summer keeping up with production, as it gets very hot in the restaurant with all the pizza making going on,An offshore merchant account is the ideal solution for high ," says Henninger.Excel Mould is a Custom Plastic Injection Moulding Manufacturer,
Henninger has been working in restaurants almost his entire life. He first came to chocolate making while running a restaurant that needed more dessert options. Those early creations were hand-rolled, a look that Henninger says he doesn't like as much as the ones he's now able to make with polycarbonate molds.
Atomic's confections begin with a high-grade chocolate, a secret highly guarded by Henninger. "A lot of producers start out with mid-grade chocolates and hope to make up for it with their ingredients. It doesn't work," says Henninger.
There are no preservatives or artificial flavors in Atomic's chocolates. Atomic's chocolate creations are crafted over time from only natural ingredients. Momentarily speaking like an alchemist, Henninger describes the process of developing flavors out of certain elements, like how he stays on teas for a while and moves on to experimenting with nuts from there.
Most of Atomic's chocolates are made in three parts. First, the chocolate is heated and poured into polycarbonate molds. Next, the ganache, or filling, is added and last but not least a chocolate bottom is spread over the forms while still in the molds.
Learning how to temper chocolate is the most difficult part of chocolate making. When the chocolate is melted,Why does Plastic moulds grow in homes or buildings? it has to be allowed to cool to a certain temperature based on the confection being made.
"There's a lot of weird science to this. Balancing flavors is one thing,The EZ Breathe home Ventilation system is maintenance free, balancing the temperatures of the fillings and shells together is another. Getting it all to work involves a lot of invention and practice," says Henninger.
Henninger says that there aren't a lot of schools in the country for confectionery. Chocolatiers tend to either develop their own skills over time, like Henninger did, or work with someone else to learn the fine art and weird science of chocolate making.
Zoey Rae is taking the second route. She has been apprenticing with Henninger for about a year and plans to continue developing her craft.
This author got to sample a discarded wine-infused chocolate, which was delicious. It was rejected because Henninger's apprentice used Chardonnay in what was supposed to be a port wine ganache. Truly, it was a beautiful mistake, but still not what was required to fill Atomic's orders.
"We're a small operation and don't do a lot of large runs, which is good for maintaining quality. The downside is that we sometimes run out of things," says Henninger.
Henninger the restauranteur has also been a chocolatier for 15 years,Hand-painted Chinese porcelain tiles on the floor of a Jewish synagogue in Cochin, developing his craft over time with a great deal of experimentation. Henninger had his Atomic Chocolate Company going in 2001, but didn't immediately introduce it at the pizzeria, which opened over four years ago.
"Confectionery is very climate driven. We have a tougher time over the summer keeping up with production, as it gets very hot in the restaurant with all the pizza making going on,An offshore merchant account is the ideal solution for high ," says Henninger.Excel Mould is a Custom Plastic Injection Moulding Manufacturer,
Henninger has been working in restaurants almost his entire life. He first came to chocolate making while running a restaurant that needed more dessert options. Those early creations were hand-rolled, a look that Henninger says he doesn't like as much as the ones he's now able to make with polycarbonate molds.
Atomic's confections begin with a high-grade chocolate, a secret highly guarded by Henninger. "A lot of producers start out with mid-grade chocolates and hope to make up for it with their ingredients. It doesn't work," says Henninger.
There are no preservatives or artificial flavors in Atomic's chocolates. Atomic's chocolate creations are crafted over time from only natural ingredients. Momentarily speaking like an alchemist, Henninger describes the process of developing flavors out of certain elements, like how he stays on teas for a while and moves on to experimenting with nuts from there.
Most of Atomic's chocolates are made in three parts. First, the chocolate is heated and poured into polycarbonate molds. Next, the ganache, or filling, is added and last but not least a chocolate bottom is spread over the forms while still in the molds.
Learning how to temper chocolate is the most difficult part of chocolate making. When the chocolate is melted,Why does Plastic moulds grow in homes or buildings? it has to be allowed to cool to a certain temperature based on the confection being made.
"There's a lot of weird science to this. Balancing flavors is one thing,The EZ Breathe home Ventilation system is maintenance free, balancing the temperatures of the fillings and shells together is another. Getting it all to work involves a lot of invention and practice," says Henninger.
Henninger says that there aren't a lot of schools in the country for confectionery. Chocolatiers tend to either develop their own skills over time, like Henninger did, or work with someone else to learn the fine art and weird science of chocolate making.
Zoey Rae is taking the second route. She has been apprenticing with Henninger for about a year and plans to continue developing her craft.
This author got to sample a discarded wine-infused chocolate, which was delicious. It was rejected because Henninger's apprentice used Chardonnay in what was supposed to be a port wine ganache. Truly, it was a beautiful mistake, but still not what was required to fill Atomic's orders.
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