Week 9: Introduction to chocolate, demos and tempering

Hello Everyone,

I would like to take the opportunity to thank everyone for his or her help on October 31, 2019 for the Candies and Bonbon class of chocolate bark. We produced all the chocolate barks successfully. I would like to also Thank Michelle Mai who was our Steward for making sure we had all the ingredients before we started our production. Here is the recap of a wonderful day.

Chef Diane’s demonstration of Lemon curd

Double boiling method

Slowly stirring the mixture

Whipping butter to get the finish product

Tempering Chocolate: Demo by Professor Hoffman

Mixing and melting chocolate before tempering

Demonstrating the tabling method

Final Product by Professor Hoffman

Tempering chocolate using tabling method on the marble table

Paper used for testing the chocolate

Milk Chocolate

Milk Chocolate temperature 82°F – 86°F (28°C – 30°C)

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Tempering milk chocolate

Spicy Milk Chocolate Bark with Cherries

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Mixing the tempered chocolate

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Spreading cherries & chili powder

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Final Product

Dark Chocolate

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Dark Chocolate temperature 84°F – 89°F (29°C – 32°C)

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Tempering dark chocolate

Dark Chocolate Ginger Bark

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Mixing the tempered chocolate

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Acetate Sheet with plastic wrap used to spread chocolate

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Tapping the sheet tray to remove bubbles

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Final Product

Chocolate Crispy Rice & Fruit Bark

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Plastic Wrap used to spread chocolate

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Mixing in the rice krispies

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Spreading the chocolate on the sheet pan

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Final Product

White Chocolate

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White Chocolate temperature 79°F – 82°F (26°C – 28°C)

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Tempering white chocolate

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Due to the weather, the white chocolate took a very long time to get to the correct temperature. Different areas of the kitchen was used to get the chocolate to the correct temperature

White Chocolate Cranberry & Pistachio Bark Production

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Pistachios to add to the final product

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Melting chocolate in the microwave before tabling

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Spreading the white chocolate

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Final Product

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Display of final barks

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Costing of the product by each team

Candid Shots

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Everyone enjoying tempering chocolate

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Cleaning the marble table

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Some helping with packaging

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Some helping with the boxes

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Not forgetting cleaning

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Washing and sanitizing

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Michelle the steward costing out the items for us

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Professor Hoffman helping us to finish our late day

Hope everyone enjoyed the day and photographs.

 

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