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.
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.
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.