Award winning White House
Chef Roland Mesnier provided a
detailed demonstration on how
to properly work with chocolate
and coco butter materials
for artistic food displays in
Room M605 on January 19. An
enthusiastic audience consisting
of culinary arts, baking and
pastry students along with
other staff, students and faculty
consumed the ideas presented
with delight.
Chef Mesnier presented
methods and techniques on
working with chocolate for
dramatic table displays. “Simple
tools produce the best results
for working with chocolate,”
said Mesnier. President
Clinton enjoyed much of his
chocolate delicacies during
his administration according
to Meisner. Meisner produced
several variations of themes in
designing with chocolate.
Meisner cautioned that
many bulk chocolates consists
of varying degrees of coco
butter, causing some of the
labeled percentages of coco
to be somewhat misleading
for producing good workable
melting chocolate. Meisner’s
favorite brand was Lindt for
most purposes.