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.

 

Victoria and Chef working on Peanut butter filling.

Tarun working and the Almond Joy filling

Coconut filling for the almond joy candy.

Shaquan and Miriam working on the Gianduja Swirls.

Victoria working on the Peanut butter cups.

Ginette, Felipe and Annalise working on the Rochers.

Sam and Tarun working on the Orange Almond clusters.

Final product.

Final product.

Final product.

 

Final product.