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.
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.
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.