Inclusioncraft nitty-gritty, part three
team inclusioncraft: where an artist, a chef, and an engineer walk into a bar, and the link to our inclusioncrafting livestream next week
We start with Step One: dream it up. What bar do you want to make? This is where the artist/creator in you gets to go wild!
At Step Two: we make our plan. And…then the chef in you (that you might not know you had), uses sensibility and experience and intuition and daring to consider how the flavors will work and come together. Once you know whatever it is that’s inspired you to create a bar (“I love s’mores and want a bar that is like a s’more) you have to break it down into our HOW will I make this bar? A few questions come in here, and the engineer walks into the bar. Now, all three~~artist, chef, engineer~~are in the bar and having a conversation.
what will the base chocolate be? dark, dark milk, dairy white, vegan white (grain, nut/seed, fruit/herb/spice/etc) ?
will there be more than one type of chocolate? if so, what?
where will the inclusions enter the picture: into building the base batch(s)? stirred in? layered at temper?
does this plan recreate an exact dish/food memory/cuisine/dream craving/riff on a known idea/food?
design what the bar will look like: what’s the base, what’s added, how much, where? draw a simple sketch if it’s helpful
make a list of the ingredients
From this point, if the three work together it’s one big happy inclusionthinking brainstorm.
Step three: source the ingredients and make the chocolate which requires knowing how to make the type of chocolate you need.
Also, you’ll need a plan for tempering. If using the cocoa butter seed method you’ll need seed ready to go in an EzTemper or in a sous vide seed set-up. Note: seed is the only method I’ve ever used, namely because it’s helpful for any type of inclusion bars, from the trickiest (with cocoa butte disruptors), swirls, multi-batch bars, and bars when we need as much time as possible. We’ll talk more about tempering next week, because tempering is everything when it comes to the most creative inclusion bars, and deserves its own posts, lessons, and videos.
Step four: gather the inclusions, snackcraft and prep if necessary. Chop, cook, bake, etc at least one day before the day you plan to temper the bars. Cover well and set aside.
Step five: T-day! Set up for tempering, review your sketch plan for what the bar will look like, organize any inclusions you’ll be adding, take a deep breath, and enjoy the wild ride.
Here’s a download of examples and worksheet templates.
A few bars I’ve made in the past, with crafting insights. I hope these help illuminate the thought process: inclusioncraft is as simple as having an idea and then figuring out how to convey it in our unique style.
ICYMI from an earlier post, here’s a how-to for the carrot cake bar
Next week we’ll have a livestream on Inclusioncrafting: Monday August 7, 8am PT (that’s US west coast time). Your invite link is here
I’ll be answering any/all questions, and the meeting will be recorded, and uploaded in Monday’s newsletter if you miss it. I hope you can make it!
Thanks for being here,
Mackenzie
Hi Mackenzie, you just dropped some inspiration my way.
I grow the most delicious organic white pineapple and organic sesame seeds. Mind blown by your Tahini Pineapple White Bar.
and a question:
I live in Panela land (we call it raspadura), yet I've been afraid to add it to the melanger for fear of it being too moist. Are you dehydrating / freeze drying panel cones, or can you shed any light on working with such a moist sugar.
Sweet regards, Lyn