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.

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.

Prepping pineapple for Sugar syrup

A class Hard at work

ready to make candy

Marshmallow during whipping

getting sugar up to temperature

Orange marshmallow out first

Mint marshmallow during Mixing

Rose Marshmallow

Team A Orange Marshamallow

Portion Control

Team B Rose Marshmallow & candied Orange Peel

 

Soaking up the syrup

Team C Mint Marshmallow

Team D Vanilla Marshmallow

 

Let It firm

Finished Products

Vanilla Marshmallow is like lying on a cloud

orange Marshmallow looks amazing tastes even better

Mint delicious light and refreshing

Team B (my team) rocking the rose

 

The fruit will have to wait till later

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

Plating the final Pistachio and Almond Nougat