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.

 

 

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:

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.