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