This week was our last week of production, so by now everyone knew what they were doing. It was our first time working with chocolate molds and actually making truffles, so it was exciting to see how well everything came out. We have all worked on our relationship with chocolate, so none of the teams had much trouble with tempering. And I do believe that everyone learned how much work goes into making truffles, so we can understand why the price is always a little high. Overall we had a great and successful day. Even though it was different without Professor Hoffman, were lucky to have Professor Warner to step in and guide us through the last three weeks.

Sam measuring out ingredients for Red Rose Truffle.

Sam measuring out ingredients for Red Rose Truffle.

Joon making sure all the air bubbles are out of the mold for the Cinnamon Truffles.

Joon making sure all the air bubbles are out of the mold for the Cinnamon Truffles.

Professor Warner giving a demo on chocolate molds.

Professor Warner giving a demo on chocolate molds.

Team A: Philipe, Jennette and Annalise working on their Gingerbread Truffles.

Team A: Philipe, Jennette and Annalise working on their Gingerbread Truffles.

 

Miriam making sure her molds for Caribbean cocktail have clean edges.

Miriam making sure her molds for Caribbean cocktail have clean edges.

Tiphanique filling the Cinnamon Truffles.

Tiphanique filling the Cinnamon Truffles.

All the Truffles waiting to be boxed up !

All the Truffles waiting to be boxed up !

The finished Hazlenut Praline.

The finished Hazlenut Praline.

Up close and personal with the Caribbean Cocktail.

Up close and personal with the Caribbean Cocktail.

Annalise helping team D organize the Gianduja.

Annalise helping team D organize the Gianduja.

The finished products !  Top: Cinnamon Truffles, Gingerbread Truffles, Hazelnut Praline and Caribbean Cocktail.  Bottom: Coffee, Red Rose, Black Forrest Truffle and Gianduja Truffle.

The finished products !
Top: Cinnamon Truffles, Gingerbread Truffles, Hazelnut Praline and Caribbean Cocktail.
Bottom: Coffee, Red Rose, Black Forrest Truffle and Gianduja Truffle.

week 11

On week 11 we continued to practice our tempering chocolate skills. The class had a great start with our brief morning introductions and PowerPoint presentations. As the proceeded all teams had there mise en place ready and work extraordinary. All the candy and bon bon in the day production was amazing, they included the Rochers, Gianduja Swirls, Orange Almond clusters and Peanut butter cups.

 

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Victoria and Chef working on Peanut butter filling.

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Tarun working and the Almond Joy filling

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Coconut filling for the almond joy candy.

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Shaquan and Miriam working on the Gianduja Swirls.

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Victoria working on the Peanut butter cups.

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Ginette, Felipe and Annalise working on the Rochers.

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Sam and Tarun working on the Orange Almond clusters.

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Final product.

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Final product.

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Final product.

 

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Final product.

Week 12- Dipping chocolate

This week in Candies and Bonbons we learned how to dip confections into tempered chocolate as well as making bonbons in molds.  Class began with a brief introduction into the objective for the day by PowerPoint presentation.  The class also learned about the famous Austrian candy Mozart Kuglin created by Paul Furst in 1890.  After the presentation Prof. Hoffman conducted demos to the class on using molds to make bonbons and dipping into chocolate using dipping tools.  Some key points she explained when using molds were polishing the molds using cotton pads, properly tempering the chocolate, be careful to not hold the molds where your hands will warm the chocolate and more.  Prof Hoffman filled the molds with chocolate ganache and showed the class how to finish creating the bonbons.  We were also shown a demonstration on dipping chocolates using tools which was the goal for all the teams production today.   The class proceeded to gather there mise en place and begin creating their chocolate dipped candies.  We were very lucky to have nice weather earlier in the day before the rain set in and the teams were able to temper their chocolates successfully.  There were many pieces to be dipped and we ran a little over time however the end result of the handwork by the class was beautiful pieces of candy.

 

 

 

 

Prof. Hoffman conducting a demo on using molds to make bonbons.

Prof. Hoffman conducting a demo on using molds to make bonbons.

Prof. Hoffman pouring the tempered chocolate into the mold using a spatula.

Prof. Hoffman pouring the tempered chocolate into the mold using a spatula.

One mold filled with chocolate and the other is flipped over parchment to set.

One mold filled with chocolate and the other is flipped over parchment to set.

The mold has been filled with chocolate ganache and will be chilled and finished with another layer of tempered chocolate to crate a foot.

The mold has been filled with chocolate ganache and will be chilled and finished with another layer of tempered chocolate to crate a foot.

Prof. Hoffman showing the class a demo on dipping chocolate using dipping tools and proper set-up for dipping.

Prof. Hoffman showing the class a demo on dipping chocolate using dipping tools and proper set-up for dipping.

Demo examples of both round and square confection into tempered dark chocolate using the fork dipping tool.

Demo examples of both round and square confection into tempered dark chocolate using the fork dipping tool.

The class begins to work on their production for the day.

The class begins to work on their production for the day.

Team A: Ginette, Annalise and Felipe hand rolling the layers of the Mozart Kuglin.

Team A: Ginette, Annalise and Felipe hand rolling the layers of the Mozart Kuglin.

Tarun tempering dark chocolate.

Tarun tempering dark chocolate.

Team D: Tiphanique, Victoria and Joon dipped hazelnut marzipan into dark chocolate.

Team D: Tiphanique, Victoria and Joon dipped hazelnut marzipan into dark chocolate.

Team B: Miriam, Sofia and Shaquan dipping chocolate ganache into dark chocolate and decorating the tops with white chocolate.

Team B: Miriam, Sofia and Shaquan dipping chocolate ganache into dark chocolate and decorating the tops with white chocolate.

Team C: Sam, and Tarun cutting the "Almond Joy" toasted coconut and almond filling before dipping into dark and milk chocolate.

Team C: Sam, and Tarun cutting the “Almond Joy” toasted coconut and almond filling before dipping into dark and milk chocolate.

Sofia and Victoria packaging the chocolates

Sofia and Victoria packaging the chocolates

"Almond Joy" coconut almond filling dipped into dark chocolate, Mozart Kuglin in milk chocolate, Hazelnut Marzipan Ball in dark chocolate and Bittersweet Chocolate Ganache dipped in dark chocolate.

“Almond Joy” coconut almond filling dipped into dark chocolate, Mozart Kuglin in milk chocolate, Hazelnut Marzipan Ball in dark chocolate and Bittersweet Chocolate Ganache dipped in dark chocolate.

Mozart w chocolate nougat and Dark Chocolate Squares filled with chocolate ganache

Mozart w chocolate nougat and Dark Chocolate Squares filled with chocolate ganache

Hazelnut Marzipan Balls and Almond Joy

Hazelnut Marzipan Balls and Almond Joy

The classes finished products.

The classes finished products.

 

Everyone working together to box the chocolates.

Everyone working together to box the chocolates.

Mendiants and Dipping Fruits in Chocolates

Today we worked with dark, milk, and white chocolates and we tempered them to use them for the Mendiants and for dipping fresh and candied fruits in. This is the second week where we have tempered chocolate and the team is getting more comfortable with it. It was a rainy and humid day so the students were able to experience working with chocolate in such humid conditions. It took some more patience and time but we were able to work through it. The Mendiants consisted of tempered chocolate being piped out into disks and topped with candied fruits and nuts. We also used the candied pineapple, ginger, grapefruit and orange that we made two weeks ago. These fruits were dipped in various chocolates and some were coated in sugar. Finally we dipped the strawberries in different chocolates. Some of them were double dipped, once in white then in dark or milk chocolate to give it a unique design and appeal. Despite the working conditions not being in our favor, the team worked well together and overcame the weather and humidity.

Week 8 – Intro to Chocolate

This week we learned a few techniques on how to work and temper chocolate. The class had a lot of fun creating different types of delicious chocolate bark. Surprisingly our chef coats did not end up so messy. When you’re building a relationship with your chocolate, you have to show it A LOT of love. Keep a note to self that chocolate and water are enemies.

Week 7 Aerated Meringues/ Candied Fruit

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Prepping pineapple for Sugar syrup

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A class Hard at work

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ready to make candy

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Marshmallow during whipping

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getting sugar up to temperature

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Orange marshmallow out first

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Mint marshmallow during Mixing

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Rose Marshmallow

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Team A Orange Marshamallow

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Portion Control

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Team B Rose Marshmallow & candied Orange Peel

 

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Soaking up the syrup

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Team C Mint Marshmallow

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Team D Vanilla Marshmallow

 

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Let It firm

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Finished Products

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Vanilla Marshmallow is like lying on a cloud

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orange Marshmallow looks amazing tastes even better

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Mint delicious light and refreshing

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Team B (my team) rocking the rose

 

The fruit will have to wait till later

Week 6 – Candies and Bonbons – Nougat and Torren

This week in our Candies and Bonbons class we made Nougat and Torrone.

Mixing the chocolate for the candies to be dipped into.

Mixing the chocolate for the candies to be dipped into.

Professor Hoffman mixing the nuts for the Chocolate Cherry Nougat

Professor Hoffman mixing the nuts for the Chocolate Cherry Nougat

Shaquan adding chocolate to the rest of the meringue and syrup for the Soft Chocolate Nougat.

Shaquan adding chocolate to the rest of the meringue and syrup for the Soft Chocolate Nougat.

All four products made in week 6 for Candies and Bonbons

All four products made in week 6 for Candies and Bonbons

Plating the final Pistachio and Almond Nougat

Plating the final Pistachio and Almond Nougat

Plating final Torrone product

Plating final Torrone product

Plating the Soft Chocolate Nougat

Plating the Soft Chocolate Nougat

Plating the Chocolate Cherry Nougat

Plating the Chocolate Cherry Nougat

Spreading the Nougat while still warm on to Rice paper.

Spreading the Nougat while still warm on to Rice paper.

Plating the final Pistachio and Almond Nougat

Plating the final Pistachio and Almond Nougat

Plating final Torrone product

Plating final Torrone product

All four products made in week 6 for Candies and Bonbons

All four products made in week 6 for Candies and Bonbons

Shaquan adding chocolate to the rest of the meringue and syrup for the Soft Chocolate Nougat.

Shaquan adding chocolate to the rest of the meringue and syrup for the Soft Chocolate Nougat.

Professor Hoffman mixing the nuts for the Chocolate Cherry Nougat

Professor Hoffman mixing the nuts for the Chocolate Cherry Nougat

Pistachio and Almond Nougat before dipped in Chocolate.

Pistachio and Almond Nougat before dipped in Chocolate.

The Chocolate Cherry Nougat is ready to put away for packaging.

The Chocolate Cherry Nougat is ready to put away for packaging.

Week 5 Candies & Bon Bons

Working hard!

Working hard!

Samantha preparing the sesame candies.

Samantha preparing the sesame candies.

Perfect pumpkin seed brittle in squares.

Perfect pumpkin seed brittle in squares.

Butter almond crunch before cutting.

Butter almond crunch before cutting.

Mocha spice fudge from the prior week.

Mocha spice fudge from the prior week.

Perfect honey comb pieces

Perfect honey comb pieces

Finished butter almond crunch ready for packaging.

Finished butter almond crunch ready for packaging.

Failed honey comb (to the left)

Failed honey comb (to the left)

Dipping the cocoa nib brittle

Dipping the cocoa nib brittle

FInished Product!

FInished Product!

Week 3- Meltaways, Turkish Delights, and Sesame Halvahs