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.