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 pouring the tempered chocolate into the mold using a spatula.
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.
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.
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.
Tarun tempering 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 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
“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
Hazelnut Marzipan Balls and Almond Joy
The classes finished products.
Everyone working together to box the chocolates.
