Stephen Jones at The Larder + The Delta

Bio

Chef Stephen is working on projects the larder + the delta, Walrus & The Pearl and DCM Burger Joint located in the Desoto Central Market.

Accolades

  • Fellow
    James Beard Foundation
  • Best New Restaurant
    Phoenix New Times
  • Best New Restaurant
    Phoenix Magazine
  • Best Southern Restaurant
    Phoenix Magazine
  • Best Farm To Table Restaurant in Arizona
    Travel & Leisure Magazine

My Restaurants

Where I Eat

Behind the Scenes

Chef Stephen Jones reviews  at post.venue.name
"//Shelling// Whether your shelling a few molds a week or thousands like me the same key principles apply/Temper your chocolate perfectly/Create a very thin and even shell/Scrape mold very well just before chocolate crystallizes completely/ What techniques you use to shell depends on what tools and equipment you have/ I just have some simple large chocolate warmers, very straight and flat scrapers, and a team of cooks who are really good at it/ Next up //Spraying// #chocolate #cocoabutter #valrhona #milkchocolate #team #technique #hotel #montage #passion #chocolatier #utah #questions #dreamteam #teaching"
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Chef Stephen Jones reviews  at post.venue.name
"Gotcha-Matcha//Fillings//This particular Bon Bon is made with both seeped sencha ( whole green tea leaves ) and matcha ( ground green tea powder )/ After making it a few times I needed more depth of flavor and a more balanced one as well/ Filling was made with Valhrona Ivoire yet shelled in Valrhona Dark Chocolate/ Keeping your AW ( Activity Water ) low seems to be most challenging for most/ Meaning, keeping your overall water content down is what greatly extends your chocolates shelf life/ Using multiple invert sugars/ Reducing purees or flavored liquids in advance/Caramelizing sugar/s will aid in evaporation/ You want your fillings viscosity at time of filling to be fluid enough to not allow any air pockets in your Bon Bon/ You also want the chocolate to crystallize entirely in the shell to result in a smooth texture/Air and or Water is what allows mold to grow/ Now after I make my filling I will mature it at room temperature for at least 18-24hrs for flavor development before capping ( I do the same when maturing macaron fillings)/Once capped flavor and texture become almost entirely stagnant/ Up next//Shelling//#chocolate #cheflife #utah #parkcity #matcha #greentea ##chocolatier #valrhonausa #whitechocolate #chocolatelab #pastryelite"
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Chef Stephen Jones reviews  at post.venue.name
"Tiramisu Bon Bon/Most questions were in regards to chocolate and Bon Bon production/I will start at the end and document backwards/ Capping/These Bon Bons have just been capped and unmolded/Capping is essential and often overlooked (or "underlooked" I should say) /Capping is sealing or I should say corking the Bon Bon from any added absorption of air or water( moisture). This is one part of the process that will effect the longevity of your Bon Bon. But, just like a wine cork, it is not 100% airtight and will start to bow over time/ The Cap should be the same thickness as the shell, creating an even coating of tempered chocolate all around the filling/Storage of final product should be in a low moisture/humid area, around 55-60f is ideal/ Capping questions? Need video? /Let me know/Next post will be /Fillings/#chocolate #valrhona #pastry #passion #teacher #technique #hotel #bonbon #tiramisu #parkcity #utah #montage #montagedeervalley"
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