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
