Hello class!

Today’s Chef was Sarah and the Steward was Jessica. I would like to first thank everybody for coming in on time and working diligently on their assignments. I would also like to thank my steward, Jessica for helping me out and the other teams. For today’s production, we worked a lot with tempering, pipping, molding and filling chocolates. It was a long a tedious process but, as a class, we got through it and made the most beautiful truffles and bonbons. For the filled chocolates we had several demos to show how we can fill the molds and how to use the transfer sheets to give the bonbons a pop of color.

After all that hard work, our class produced the most beautiful chocolates. Even though this is our last chocolate production, I am glad we were able to make such amazing products.

Tempering milk chocolate.

Pouring the white chocolate into the mold.

Scrapping off the excess chocolate.

Taping the mold to release the air bubbles.

Using the back of the offset to tap out the rest of the chocolate.

Scrapping off the excess chocolate.

Flipping the mold over on parchment to let the shells set.

Scoping the Gianduja Truffles.

Piping filling into the chocolate shells.

Rolling Truffles.

Coating the Truffles.

Team A: Gingerbread Truffles and Filled Hazelnut Praline

Team B: Caribbean Cocktail and Filled dark chocolate.

Bittersweet Chocolates

Team C: Black Forest truffles and Red Rose white filled truffles.

Team D: Gianduja truffles and Milk chocolate filled with dark chocolate ganache.

Hello all, today’s chefs are Maria and Hannah. First of all, we would like to thank you all of you did a perfect job today and the products were coming out good. We also thanks to our steward, Sarah, for helping out teams. Even though it was a long and tedious process today with dipping and cutting; everyone gave their all and to the products were very delicious too. Today production consisted mostly of either cutting and dipping the products the teams made the week prior or making the Mozart Kugeln bonbons or Grand Marnier chocolate all today.

The teams cut and dipped close to 100 or more pieces of their candy and to make sure during that their chocolate didn’t get too cold or thicken was good and I was happy to see no one gave up with that. The chocolate had a great shine so I knew it was tempered correctly. Though the white chocolate give teams some trouble today they still worked past it and strived through. Today we as chefs believe that all the products came out delicious and well worth the hassle to make it perfect and are happy today came out that way and hopefully continues more and more great.

Kneading the Mozart Kugeln dough

Wrapping the nougat up with the pistachio marzipan to make the known layers.

The almond Joy Candies

the final products of Mozart Kugeln

the Hazelnut Marzipan Balls

Bittersweet Dark Chocolate

Grand Marnier dipping

dipping and topping the almond joys carefully.

Team A production

Team B Production

Team C production

Team D production

have fancy packages for today’s products

Hello everybody!

My name is CeiKar and I was today’s Chef. First of all, I would like to thank everybody that was on class today. I would also like to thank Chef Hoffman for sharing all her knowledge about chocolates and candies to this class this semester. Last, but not least, I would like to thank Maria for helping us get the necessary ingredients on the requisition for today’s production.

On today’s class, we were a little tight because there were three classmates that were absent. Although, we were able to complete today’s production list without a problem and get out on time for club hours. I would like to thank each classmate for its effort and focus on today’s production because without each of you, these chocolates creations would not have existed.

Thanks to Dao and Hannah, we are going to be able to make Mozartkuglen next week because they prepared successful chocolate nougat. Moreover, we were able to get adorable rocher treats.

Adding hot syrup to start the meringue

Whipping meringue

Adding melted chocolate to meringue

Chocolate Nougat

Tossing almonds for Rocher

Rocher’s Final Product

With the help of Sarah and Michelle, we were able to have a ganache ready for next week’s production. Also, we were able to get delicious gianduja swirls.

Spreading Ganache

Cooled Ganache

Pipped Gianduja Swirls

Gianduja Swirls

With the assistance of Matt and Jodian, we are going to be able to prepare Almond Joy’s next week. Besides, we got Orange and Almond Clusters as treats today.

Cooked base for Almond Joy’s

Finished base for Almond Joy’s

Getting ready to shape it

Scooped clusters

Orange and Almond Clusters

With the focus of Eylin and Cambria, we were able to get Peanut Butter Cups home. In addition, we are going to be able to finish up with the Hazelnut Marzipan Balls next week.

Peanut Butter Filling

Tempered Milk and Dark Chocolate

Hazelnut Marzipan Balls

Peanut Butter Cups

Final Product

Lastly, I would like to thank everybody for all the help provided. Because without you, I would not have made these White Peanut Butter Clusters.

White Peanut butter mixture

Scooped out Clusters

Final Products

White Peanut Butter Clusters

Hello all,

October 25, 2018, Dao and Michelle were chef.  We like to thank CeiKar, steward of the day, for making sure the class had the necessary ingredients for production. As well as the class for making beautiful decorations on chocolate covered strawberries, creative and uniform mendiants and chocolate dipped candied fruits. Lastly, we appreciate Professor Hoffman for the detailed demonstration on tempering chocolate and making chocolate bonbons.

Professor Hoffman demos on filling molds with chocolate.

Bowl of tempered chocolate and final result of chocolate bonbons.

Strawberries ready to be dipped in chocolate.

Removing the excess chocolate after the dip.

Chocolate setting up and adding decorations on strawberries.

Candied Ginger, Orange rinds and grapefruit rinds.

After tossing the candied orange rinds in sugar.

Candied ginger in a bowl of sugar and resting on the tray, ready to be dipped in chocolate.

Candied grapefruit, half dipped in dark chocolate.

Dark chocolate mendiant with crushed toasted almonds (left) and crushed pistachios (right)

White chocolate mendiants with crushed pistachios and chopped dried cranberries.

Class presentation of Week 9’s production.

Assorted chocolate covered goodies and mendiants ready to be taken.

– Hope everybody enjoyed the class’s productions and photos. See you next class!

Dao Tran & Michelle Mak

Candied grapefruit from start to finish. Cutting, peeling, blanching, simmering, storing.

Bringing water from room 208.

Bringing back cleaned dishes from room 208.

Washing dishes in room 208.

Candied oranges from start to finish. Cutting, peeling, blanching, simmering, storing.

Candied ginger from start to finish. Peeling, cutting, simmering, storing.

Marshmallow process. Sugar syrup, egg whites whipping, pouring gelatin into syrup mixture, pouring syrup/gelatin mixture into egg whites.

Orange marshmallow

Rose marshmallow

Peppermint marshmallow

Cassis marshmallow

The finished product. All marshmellows looked great.

Candied pineapple from start to finish. peeling, cutting, simmering, storing.

Good Evening,

Today I was chef and I just want to thank all of you showing up and being prepared. We had a good class and finished every task.

In today’s class we made candied fruit and marshmallows. I think you guys did very well with today’s production. Team A (Jessica, Michelle, and Hannah) you guys had orange marshmallow and candied ginger. Team B (Ashlie, CeiKar, and Eylin) you guys made rose water marshmallow and candied orange rind. Team C ( Jodian, Dao, and Matt) you guys made the peppermint marshmallow and candied grapefruit. Team D ( Shenice, Sarah, and Maria) you guys made the cassis marshmallow and candied pineapple. Considering we had no sink today that did not slow us down. Thank you to my steward Gloria and other students that pitched in and helped run dishes down to room 208 and get them done. You guys rock! Pictures of today’s production will be posted below. Also we will finish our candied fruits next week.

Hello class!

Just wanted to start off by saying thank you for showing up to class today! We had a full house so we were all able to have enough team members on each group. So today we took on the making of Nougats and Torrones. These recipes although very simple were still very difficult to handle control over. Our production day consisted of making Pistachio Almond Nougats (Team A), Soft Chocolate Nougats (Team B), Chocolate Cherry Nougats (Team D), Torrones (Team C) and Chef Jacque John Torrones (Team E), which was added today in the morning. Although we are in October, the weather was higher than normal today making it more humid inside the kitchen which were not good for the Nougats. We were introduced to new ingredients such as the Rice Paper, Cocoa butter chips and Glucose; plus new equipment such as the blow torch.

Today we had a series of trial and error. Two groups, unfortunately had to restart their recipes due to complications. That is why making sure we have our mise en place and we have scaled out the ingredients correctly plus read the recipe in advance is crucial to avoid mishaps like what happened today. On the bright side, we learned from our mistakes, adjusted and the outcome was beautiful. Also, the teams who didn’t have any problems with their recipe and procedures, were able to finish early and thankfully they jumped on to other groups to lend a hand and also helped clean around the kitchen. Thank you for helping us out!

The nougats and torrones were a hit, that even Professor Claude loved them! Great job today everyone and remember “in order to succeed you must fail, so you know not what to do the next time.”  See you all next week!

Mise en place for washing down the sides of the pots to avoid crystallizing

Attempt #1

Attempt #2: Success!

Blow torch required in the recipe

Flattening out the Chocolate Cherry Nougat

Close up of Torrone

Counting the total amount of products

Wrapping Soft Chocolate Nougats

Dipping the Chocolate Cherry Nougat into tempered chocolate

Chocolate Cherry Nougat, final product

Production Presentation

Hello everyone, i would like to take the time to thank everyone for our wonderful production this week. Despite having a few students missing, production was successful nonetheless.

For this weeks production we explored the wonderful world of brittle and toffee. As we know there is a fine line between brittle and toffee, so much that they are almost the same. All of the recipes that were made this week had similar procedures and cooking temperatures, all of the sugars needed to be cooked wit

box of all all candies

plating of brittle

plating of toffee

plating of all the cnady

sesame candy, after they were cut into bars

spreading the sesame seed candy

cooking the sesame seeds and honey

cracked honeycomb candy

spreading the coconut brittle

cracked coconut brittle

layering the butter almond crunch

stretching of pumpkin seed candy

pouring out the pumpkin seed brittle to cool

combining the pumpkin seeds in the sugar base

closeup of the honeycomb candy

pouring the honeycomb mixture to cool

honeycomb mixture before it is poured out

english toffee before it is cracked

stretching of coca nib brittle

cooling the hazelnut butter crunch

cooling the cocoa nib brittle

hin the 290-311 degree stage. Each of the recipes turned out really well, there were no major problems like overcooking the sugar or any miscalculations with measuring. The types of brittles that were made were, cocoa nib brittle, pumpkin seed brittle, and coconut brittle. The types of toffee that were made were english toffee with pecans, butter almond churn, and hazelnut butter crunch. In the miscellaneous category we have the golden honeycombs, and sesame seed candies. They all turned out beautiful and were aesthetically pleasing to look at.

Good morning guys! I hope everyone is having a great start to their weekend.

In yesterdays class we made three different types of candies, however they were similar in terms of ingredients and procedure. The candies were fudges, caramels and pralines. These candies all start off by cooking sugar to specific temperatures and then mixing in some sort of cream or milk.

The class went pretty well. I think everything turned out great especially the fudges. I truly think everyone did greatly on the fudges. However, one of the caramels turned out a bit harder than the usual soft and chewy texture caramels have. This caramel still tasted good and softened after having it in your mouth for a while. The Halavahs from the week prior truly did set up nice in the fridge and had a great crumbly texture. I liked seeing everyone work together and when they finished their tasks they would go over to another team. We were making good time but excitement sometimes gets the best of us. We were doing so well that i think we all forgot we had a certain time to leave and we just got comfortable and started losing track of the time. It happens. I was pleased to see how quickly everyone started jumping on tasks without hesitation once they saw how late we were running. We should all use this to be better by staying on task and learning time control and i know we can do it in the classes to come. Overall the class went great, everything tasted great and if it wasn’t for the time and running late we would have an all around successful class.

Finish and packed box of all of this weeks products.

Team A working together to mold their pralines.

Team B waiting for softball stage (238 degrees).

Marble Havalah. Such a great texture.

Unintentional chocolate swirl in the air.

Professors demonstration of incorporating air into the fudge to cool it.

Our steward Shenice cutting up the vanilla havalah.

Ginger bread fudge from team C cooling on marble.

2 Members of team A working together.

Products labeled.

Products labeled.

Hello everyone!  I want to take this time to thank everyone for their hard work and pushing through this heat.  I know it is not the greatest, working in such a hot classroom but we made the best of it.  We did experience a few bumps along the way but don’t look at that as a negative thing but more of a positive learning experience.

Production for today consisted of different flavors of Turkish Delights, Halvah and Meltaways.  The Turkish Delights were produced by teams A and D; one team made the rose water delights while the other made orange flavored delights.  The Halvah was made by teams B and C.  We did have a small hiccup with the first batch of Halvah made.  It was just overmixed which resulted in a stiff/crumbly batch but the taste was still very delicious.  All teams produced different varieties of Meltaways.  The heat was not too kind to our chocolates but they all still came out tasting amazing!  Team A made the mint Meltaways, Team B made the peanut butter Meltaways, Team C made the green tea Meltaways and finally Team D made the Praline Meltaways.

Plating for Rose Water Turkish Delights with Pistachios

Plating for Green Tea Meltaways

Plating for Peanut Butter Meltaways

Plating for Praline Meltaways

Plating for Mint Meltaways

Plating for Orange Turkish Delights

Mixing in the food coloring and flavor for the Rose Water Turkish Delights

Turkish Delights after panning

Dusting the Turkish Delights

Assembly line for the Meltaways (scoring, cutting, dusting)

Panning the Marble Halvah

The Marble Halvah panned

Green Tea Meltaways (while setting)

Scored/Cut Green Tea Meltaways

The Meltaways after dusting with sugar

The finished Orange Turkish Delights