Food Processing - Food Handling

The Harvest Collection is a specially packaged assortment of individual chocolates presented in a sleek custom-designed and textured to the touch 2-pieces gift box, sold in 12-pieces selection for C$39.95 or 20-pieces selection for C$49.95 (shipping and applicable taxes not included). The Science Kit concept is similarly packaged in a custom-designed kit box and gift sleeve. The kit is intended for 8-persons and includes components for 4 distinctly unique chocolate desserts "experiments" (two temperature versions of each for a total of 64 portions), each based on a scientific principle. The collection and kit will be released just in time for the 2005 holiday season and available North America wide through DC DUBY Wild Sweets Virtual Boutique at www.dcduby.com.

Dominique and Cindy Duby are part of a growing group of international chefs that all have one thing in common: Molecular Gastronomy. Molecular gastronomy is the application of scientific principles and techniques for the understanding and improvement of small-scale artisan food production.

The winter ‘05 Wild Sweets Collection is the culmination of months of research and development that focused on expanding the palette of ingredients available to traditional chocolatiers. This year theme of "Harvest" is based on fruits, nuts and vegetables gathered from surrounding orchards, fields, and woods and includes smooth ganache / emulsions, luscious caramels, soft fragrant gelées and/or texturally contrasting nut pralinés. All designed with DC DUBY’s "wild" signature featuring untraditional flavour pairings such as Red pepper-raspberry-Vodka emulsion. Summer sweet pea emulsion and almond nougat. Parsnip-pear-vanilla emulsion, Apple-red cabbage gelée and chestnut praliné. Mincemeat caramel and butternut squash emulsion or Barbecue tomato jam and Matcha-lime emulsion. The collection also reflects the harvest of vineyards and includes wine-based confections such as Rhubarb-Stilton emulsion and Port wine reduction, Morel-Icewine emulsion and walnut-Panko toast or Chanterelle-apricot emulsion and plum wine reduction. The Limited Release collection will be available from November 15, 2005 through February 14, 2006.

The "Science Kit" is a home-chef gift version of the "Wild Sweets Tasting Flight", a novel concept originally created by the Dubys’ for their participation at the 2005 Masters of Food & Wine. And that now has become an integral part of their international culinary activities such as the recent luxurious "Chocolate Thesis" dinner at the eponymous Hotel Bel-Air in Beverly Hills where the Dubys’ showcased chocolate in most unique forms (sweet & savoury) in an exquisite 8-courses menu. [The event was filmed for an episode to air on the Canadian Food TV Network, more information to follow soon].

Now that there is a better understanding of how the process of "taste" works, science and psychology have become an integral part of a modern food experience. The Dubys call this "Brain-Based-Eating" or the physiological aspect of food appreciation. The Science Kit focus is to showcase and experience chocolate from a multi-sensory perspective. For example, the Tensioactivity experiment consist of "foaming" a pear-anise-moscovado infusion - hot as a "consommé" and frozen as a "frappé" – and served laced with chocolate "caviar". Or the Dispersion experiment consisting of "gelling" chocolate into a hot "cake" in less than 60-seconds, served with a pouch of "exploding" crunch. The kit comes complete with all food elements (except for a handful of commonly available fresh ingredients), a recipe booklet with wine pairing suggestions and video DVD demonstrating how to make and serve each dessert "experiments". The Science Kit will be virtually launched via video December 01, 2005 on dcduby.com (9:00 AM PST).

Dominique and Cindy Duby are Canada’s most notable pastry chefs and sought after "Sweet Ambassadors." In 1995, they founded DC Duby Hospitality Services, an international firm offering education, consultation and creative services to culinary concerns worldwide. The couple also owns DC DUBY Wild Sweets, a critically acclaimed exotic chocolate atelier that unveils a commercial collection of chocolates seasonally. They are the authors of Wild Sweets – Exotic Dessert & Wine Pairings, foreword by Charlie Trotter. The book won the 2003 Best Book in the World for Food & Wine Matching from Gourmand World Cookbook Awards, Spain. They are regularly invited to participate in prestigious international food and wine events around the world. And were the first Canadian pastry chefs to be invited to participate in the Annual 2005 Masters of Food & Wine in California, which is recognized as one of the most celebrated gatherings of chefs and winemakers in the world.
For more information, visit www.dcduby.com.

Video introduction of Wild Sweets, Harvest Collection, photos of Dominique and Cindy Duby and of their sweet creations are available.

For DVD, images and other media requests, please contact:

Dominique or Cindy Duby - Managing Directors
DC DUBY Wild Sweets – A Trademark division of:
DC DUBY Hospitality Services Inc.
604-277-6102

To place an order for Wild Sweets products, visit www.dcduby.com, or contact above.