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

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.

 

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.

 

 

Hi everyone! I’d first like to take a moment to thank everyone for making todays production a success. You were all professional, worked in a timely matter and worked great as a team. There was a lot of communication with each other which helped the day run smoothly and I love how everyone helped each other in the end with giving a hand with their production to cleaning up. And for that, Thank You.

For this weeks production, we made numerous variations of hand-rolled bonbons. Team A made the Czech Chocolate Truffles and the Coconut Almond Candy, Team B made the Chilli Choco Sweets and the Dates and Coconut Rolls, Team C made the Apfelkugeln/ Apple Balls and the Stripped Marzipan Candies, lastly Team D made the Polish Walnut Roll/Salami and the German Chocolate Truffles. They all turned out beautiful as they were uniform in size and astheticaly pleasing to look at.

Just look at these platings:

Pictures during production:

 

The packaging was also beautiful: