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.
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- Professor Hoffman tempering white chocolate
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- Tempering Dark Chocolate.
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- Sofia & Shaquan tempering white chocolate.
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- Tempering Milk Chocolate
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- Building a relationship with our chocolates.
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- Team B finishing their White Chocolate Bark with Cranberries & Pistachio
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- Felipe & Shaquan cutting the candied orange from week 7.
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- Team B, cutting their White Chocolate Barks ;(Coco Nib & Almond, Coconut & Rice Crispy, Cranberries & Pistachio)
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- Packing the Milk Chocolate Cashew & Coconut Bark
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- Packing the Dark Chocolate Ginger & Almond Bark.
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- White Chocolate Bark
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- Top: White Chocolate Bark with coconut & rice crispy. Bottom: Rice Crispy and Fruit Milk Chocolate Bark (Apricot, Cranberries, Cocoa Nibs)
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- Top: Milk Chocolate Bark with Cashews & Coconut Bottom: Rice Crispy & Fruit Milk Chocolate Bark (Apricot, Raisins, Coconut)
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- Top: Dried Cherries & Cayenne Milk Chocolate Bark Bottom: Ginger and Almond Dark Chocolate Bark
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- Top: Cranberry & Candied orange Milk Chocolate Bark Bottom: Cranberries & Cashew Dark Chocolate Bark
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- Box full of variety of chocolate bark for sale.
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- Final Products//Variety of Chocolate Bark
Chocolate requires a flexible relationship! It is obvious from the success of the products that our class stayed focused and attentive to the chocolate and gave it all the love it could handle! Great job everyone. And I am pleased that you all enjoyed yourselves. Looking forward to our next weeks production in the continuing saga of Chocolate and Relationships.