Last day of class.  Thanks Chef for a great semester and for sharing your knowledge with us!! I will miss you!!

The candies we made were Rochers, Gianduja, Orange Almond Clusters, Almond Joys, Peanut Butter Cups, Hazelnut Marzipan Balls, and the soft nougat layer for the next weeks Mozartkuglen.

Many of these candies have mainstream counterparts of the same name that are far from what we made such as the Rochers, Gianduja, and the clusters. As a result these candies where very difficult to research. While on the other hand the peanut butter cup, Almond Joys, and Hazelnut Marzipan Balls have very distinct characteristics. Because these candies are so recognizable it was important that we get them right.

Unfortunately, we had a few mishaps especially with the peanut butter cup. We were able to get the right flavor and texture, but had an issue with bloomed chocolate. Overall our flavors where correct, but the execution was off.

Filled peanut butter cups waiting for their final coat of chocolate.

Piping peanut butter cups

Coconut filling for the almond joys

Rochers

A cross section of peanut butter cup, as shown the bottom layer is a little thick.

For our last production of Candies and BonBon’s, we made filled truffles. We had been working up to this, by advancing each week from learning how to properly temper chocolate to molding some chocolate into molds. Finally, we tackled on making filled chocolates: making the ganache, tempering the chocolate, and experimenting with color!

Take a look at some of today’s production:

Such a simple, classic design on one of our filled truffles

Aligned chocolates

Scattered

Dark Chocolate truffle

Dark, black forest.

Just a hint of red, for an extra effect.

Simple truffles!

Practicing with color…

Hearts!

Delicious gingerbread truffle.

Listening to all instructions

Truffle process, molded chocoalte!

Filling in red rose.

Piping some truffles!

Professor Hoffman giving an important demonstration.

Attention to detail…

Hard at work!

Glossy

An end of the day production. As you can see we enjoyed our time making these truffles, and our products came out beautifully! Makes you want to eat some right now.

Tempering Dark Chocolate for the hazelnut marzipan balls

Making the Mozart Kuglen

Cutting and shaping the almond joy bar

Mozart Kuglens. It is hand dipped in dark chocolate and decorated with white chocolate and sprinkled with ground pistachios.

It was a fun production day! There were a lot of chocolates to temper and a lot of dipping. It was a very fun experienced day! All the productions came out wonderful and tasted delicious!

Today’s class was all about “Hand Dipping”! We made an array of different candies such as, Mozartkuglen (Mozart Bonbon’s), Almond Joy’s, Grand Mariner Truffles, and Hazelnut Marzipan Bonbon’s. All of these candies where carefully hand dipped one by one into either Dark, or Milk Chocolate and garnished with White Chocolate. 

These are the Mozartkuglen’s. Inside is a hand rolled chocolate nougat covered in a pistachio marzipan. We then hand dipped each one into Dark Chocolate drizzled with white chocolate and a light sprinkle of pistachio dust.

These rich velvety smooth chocolate Bonbon’s are infused with Grand Marnier. They are then hand dipped individually into rich dark chocolate and garnished with a julienne of candied organe peel.

A classic childhood favorite to many, Almond Joy’s. These rich coconut candies are enrobed in either dark or milk chocolate, they are then garnished with a drizzle of either dark or white chocolate we then lightly sprinkled some toasted coconut on top.

These elegant little confections are Hazelnut and Pistachio marzipan Bonbon’s that we delicately hand dipped into dark chocolate and garnished with a small drizzle of White chocolate.

Our overall production was very successful, and everyone had fun learning more about how to handle chocolate

Everything was delicious!

A little be of today’s production.
Crystallized dry fruit and dry fruits dipped in chocolate, such as pineapple, orange, grapefruit and ginger.

We made mediantes out of white, milk and dark chocolate with different types of nuts and fruits on top.

We made delicious chocolate covered strawberry with some kind of design, or chopped nuts

Everything turned out delicious!

Today is another “Chocolate day”! The productions that we made today were Mendiantes (milk chocolate, white chocolate, dark chocolate) and chocolate dipped fruits such as gingers, orange rinds, grapefruit rinds, pineapples, and strawberries.

Everybody was working hard to make the tasty chocolate.

Our classmate was tempering the white chocolate in the bowl.

Teammates were working together on the dark chocolate Mendiant.

Mendiant (dark chocolate)

These were white chocolate Mendiants. Each flavor of mendiantes had its creative design.

We also made chocolate dipped strawberries. Our classmates were making different designs.

The other chocolate dipped fruits were delicious, too. These are dark chocolate dipped grapefruit rinds, and decorated with white chocolate

White chocolate dipped orange rinds

Dark chocolate dipped pineapples

Milk chocolate dipped gingers

Finial packaging

Overall, our productions were successful today. In addition, we learned more about the chocolate.

As our first week working with chocolate, we all did a great job in making the class a success.

Professor Hoffman was giving us a demo on how to temper, and mold chocolate.

These beautiful dark chocolate fans were made by professor Hoffman for her demo.

This team was doing the dark chocolate ginger bark.

These awesome young ladies were tempering their chocolate to its proper temperature which in this case is 83 to 84 degrees since its white chocolate.

This was the milk chocolate chili with dried cherries bark. The flavors were very balanced and the chili gave it the best taste.

This was my favorite bark because the colors were very vibrant. This bark was white chocolate with dried cranberries and pistachios.

Lastly, my team was in charge of making chocolate bark with rice cereal,nuts, and dried fruits, very tasty!

Part of the process to produce candied orange rinds is to blanch  the rinds three times to get the bitter flavor out.

Whipping the rose marshmallows to add volume and air.  In this process my team over whipped the marshmallow and it was unable to spread evenly.

Orange Marshmallow that came out beautifully and the taste of oranges was very present.

 The Cassis Team did a wonderful job in keeping each piece even and adding the flavor. It starts off subtle but the more its stays in your mouth the flavor intensifies.

Overall the day wet well with some minor difficulties in the Rose Marshmallow production