preparing our packing for the torrones without letting them look too crowded
dipping some of our choco cherry nougat into a tempered dark chocolate
four delicious candies, lesson learned with our tempered chocolate that ended up blooming because of mishandling
Candies and Bonbons Week 5
toasted coconut flakes in a candy. Delicious.
Very Middle East smell. Sesame seed goes with everything. Especially candies.
Most delicious brittles ever. Honeycomb Brittles
it is not only picture pretty, they are delicious candies.
sugar, nuts and heat can be very artistic.
Today we had a great production day.Everything went smooth and easy the recipes seemed pretty simple.Yet the Sesame and pistachio Halvah showed us that even simple recipes require alot of care when being done. The products made today were a total hit because they even sold out among us.In general today was a great and successful day I thank everyone for being on time and listening to instructions.
Qualing and Daniella getting the sugar syrup ready for the Turkish delights 
Professor Hoffman demonstrating how we should wrap the Turkish delights to put them into the fridge to sit and firm up
Professor Hoffman teaching us how to score and cut the melt ways in order to get clean edges and not have much waste
Victoria cutting the Green tea melt aways that her team made in class
Emily cutting the peanut butter melt aways
Antoinette cutting up the Turkish delights what a bright and beautiful orange color but very tricky to cut as well.
Qiaoling utting up the mint Melt aways they were the firmest chocolates but also were a bit harder to cut since they were firmer because of the use of dark chocolate in the recipe 
Lastly our beautiful Treats!
stirring…brushing the sides to avoid sugar crystallization..and waiting for the proper tempserature..and having fun while doing it.
Goofing in the camera during prep time for our fudges, pralines, and caramels
making sure we have reached the proper sugar temperature…
And these are the samples of our finished products…treats you would love to sink your teeth in, again and again and again.
Plate Presentation of all Candies: The Presentation of the candies in this photo was well put together. The dark colored holders that the candies were placed in really makes the variety of colors stand out. The cloth that was placed underneath makes the entire presentation elegant and appealing to the eyes.
Box Presentation: Considering the quantity of candies that were prepared, I was amazed to see how beautifully everything came together once it was placed in the box. It looked as though I actually purchased these treats from a Chocolate Shop. When I went to work later on that day, my co-workers and manager were also impressed by the presentation and were convinced that I bought the candies from an actual chocolate shop.
Plate Presentation: As I looked at each teams plate of candies I liked that they were placed in a certain order. Some were placed in a circle with one in the middle, which looked like a flower.The way the polish walnut was placed on an angle gave some height to a treat that is relatively flat.
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