CIA Scholarship Winner Shares her Award Winning Recipe
Casey Ann Shea is a long way from home – the California native is studying baking and pastries at the famed Culinary Institute in Hyde Park, NY. The Sophomore has already begun to distinguish herself among her peers emerging victorious in a Scholarship race for the first ever Godiva Scholarship—a sweet victory for $10,000 glorious dollars! Her prize winning entry included an essay about her long term goals as a baker, her unending love for Godiva (we can relate!) and a winning all-original-recipe for Cappuccino BonBons.
Casey is All Smiles After Winning a Godvia $10,000 Scholarship
I always loved baking, especially through high school , but I never considered it a career. My traditional upbringing had me on track for a bachelor’s degree from a four year college. I remember the exact moment I decided this is what I was going to do. My best friend Madeline asked me what my dream job would be and I jokingly answered, I’d bake all day! She looked at me seriously and said, ‘why don’t you?’. It clicked! I found the CIA which satisfies my degree requirements.
From the website: The CIA offers Bachelor’s and associate degree programs in either culinary arts or pastry arts—an unbeatable combination of practical hands-on learning, business management courses and liberal arts study that prepares students for all facets of the foodservice and hospitality industry.
Celebration Cake at the Godiva Reception
The CIA provides great networking opportunities with professsionals – over 130 faculty members come preloaded with industry experience. As a bonus, fun campus community activities reign supreme. For instance: Campus Cook-Off is a great way for students to try their talent at a culinary art outside of their area of study. Casey recently took part in a Panini contest cook-off where she made a lamb Panini on Guiness Sourdough. Yum!
“If you’re serious about a career in food CIA is one of the best choice you can make. It gives you all the fundamentals and tools you could ever need in any area of the industry.”
Godiva Chef Thierry Mruret and Food Network Star Duff Goldman with Shea
And now the moment you've all been waiting for!
Cappuccino Bonbons by Casey Shea
Dark Chocolate Espresso Ganache
- Heavy Cream - 4 oz
- Whole Milk - 1 oz
- Coffee (coarsely ground) - 2 oz
- Corn syrup - 1.25 oz
- Butter (room temp. softened) - ¾ oz
- Godiva Dark Melting Chocolate (melted, tempered**) - 4.5 oz
**to temper chocolate, microwave 2/3 of your chocolate in 30 second increments until melted. Stir often, and be careful not to burn your chocolate. Once it is all melted, stir in the remaining 1/3 chocolate until it is all smooth and shiny. Your chocolate should now be in temper.**
Bring cream, milk, and coffee to a boil in a small saucepan over medium heat. Turn off the heat, cover with a lid and steep for five minutes. Strain out the coffee, and add the corn syrup to the cream. Boil in a small saucepan over medium heat - do not scald! Allow the mixture to cool to 105* F. Pour into a medium bowl with melted tempered chocolate, mix slowly with a wooden spoon until smooth. At this point, stir in softened butter. Spread ganache on top of set white chocolate ganache in an even layer. Allow to set until firm Finishing: Temper Godiva Dark Chocolate.** **to temper chocolate, microwave 2/3 of your chocolate in 30 second increments until melted. Stir often, and be careful not to burn your chocolate. Once it is all melted, stir in the remaining 1/3 chocolate until it is all smooth and shiny. Your chocolate should now be in temper.** Spread a think, even layer over top of the Dark Chocolate Espresso Ganache. Once set, unmold the ganache from the cake pan and peel off the parchment paper. Cut the ganache into 1” squares. Using a fork, dip the ganache centers in tempered Godiva Dark Chocolate. Once set, pipe diagonal stripes of tempered Godiva White Chocolate across the chocolates.
Godiva Chocolate Display