Monthly Archives: December 2015

This week was our last week of production, so by now everyone knew what they were doing. It was our first time working with chocolate molds and actually making truffles, so it was exciting to see how well everything came out. We have all worked on our relationship with chocolate, so none of the teams had much trouble with tempering. And I do believe that everyone learned how much work goes into making truffles, so we can understand why the price is always a little high. Overall we had a great and successful day. Even though it was different without Professor Hoffman, were lucky to have Professor Warner to step in and guide us through the last three weeks.

Sam measuring out ingredients for Red Rose Truffle.

Sam measuring out ingredients for Red Rose Truffle.

Joon making sure all the air bubbles are out of the mold for the Cinnamon Truffles.

Joon making sure all the air bubbles are out of the mold for the Cinnamon Truffles.

Professor Warner giving a demo on chocolate molds.

Professor Warner giving a demo on chocolate molds.

Team A: Philipe, Jennette and Annalise working on their Gingerbread Truffles.

Team A: Philipe, Jennette and Annalise working on their Gingerbread Truffles.

 

Miriam making sure her molds for Caribbean cocktail have clean edges.

Miriam making sure her molds for Caribbean cocktail have clean edges.

Tiphanique filling the Cinnamon Truffles.

Tiphanique filling the Cinnamon Truffles.

All the Truffles waiting to be boxed up !

All the Truffles waiting to be boxed up !

The finished Hazlenut Praline.

The finished Hazlenut Praline.

Up close and personal with the Caribbean Cocktail.

Up close and personal with the Caribbean Cocktail.

Annalise helping team D organize the Gianduja.

Annalise helping team D organize the Gianduja.

The finished products !  Top: Cinnamon Truffles, Gingerbread Truffles, Hazelnut Praline and Caribbean Cocktail.  Bottom: Coffee, Red Rose, Black Forrest Truffle and Gianduja Truffle.

The finished products !
Top: Cinnamon Truffles, Gingerbread Truffles, Hazelnut Praline and Caribbean Cocktail.
Bottom: Coffee, Red Rose, Black Forrest Truffle and Gianduja Truffle.