These are candied grapefruit rinds, they were reduced in simple syrup and left to soak for two week prior to today. They were then removed from the syrup and left to dry out. After which they were tossed in sugar and then dipped in dark chocolate. 
Some of the rinds after they were tossed in sugar and they dipped in chocolate. They were then left so that the chocolate could harden or set up and be ready to be boxed up. 
These are candied ginger they were reduced in simple syrup and left for the same two week period. After which they were left to air dry and then tossed in sugar to be dipped in milk chocolate.
These are candied pineapples they were also reduced in simple syrup. They were left over the same two week period to soak. Then they were removed left to air dry, tossed in sugar and dipped in dark chocolate. 
The candied pineapples after they were tossed in sugar an then dipped in dark chocolate then the were left to harden and set up. 
A student from the class tempering the milk chocolate using the tabling method.
White chocolate mediantes piped using a cornet after the chocolate was tempered topped with pineapples, almonds and chocolate curls.
Milk chocolate mendiantes piped using a cornet after the chocolate was tempered. Then they were topped with cranberries, coffee grinds, pistachios and chocolate curls. 
Chocolate Covered strawberries that were dipped in tempered dark or milk chocolate. They were then drizzled with white chocolate using a cornet. 
A student tempering the dark chocolate stirring it constantly to ensure that it reaches the correct temperature in order to be used for dipping the fruits and piping the mendiantes.
