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.