Hello everyone!
Thank you all for your cooperation and effort during yesterday’s production. Everyone worked as teams and were able to get production and clean up down effectively and in a timely manner. Student Chef Matt and I really appreciate all the hard work that all of you put into our productions, and we enjoyed working together with you.
Our production consisted of making: White Chocolate Cranberry and Pistachio Bark, Chocolate Crispy Rice and Fruit Bark, Spicy Milk Chocolate with Cherries Bark, Dark Chocolate Ginger Bark, Chocolate Dipped Candied Pineapple and Chocolate Dipped Candied Orange Peels. Each team did a very good job at getting their products made even though it was our first time doing this. We learned how to properly temper chocolate through different methods such as tabling and seeding. We saw a demo of how to temper chocolate on the marble slab from Professor Hoffman and the teams successfully followed what she did.
While the teams were making their products, Matt was dipping our candied pineapples from last week in tempered dark chocolate. According to Matt, once the pineapples started to dry they began to look like they were blooming. Which the Professor said could have been due to the moisture from the fruit.
I, on the other hand, went around the lab going to the teams and seeing if they needed anything. As I went around I observed how each team worked in tempering their chocolate and creating their assigned bark. Later on, I began to dip the orange peels in dark chocolate and at the end of class with the help of Shenice we cleaned the marble table with the torch.
Shout-out to:
- Team A for their amazing teamwork and delivering an amazing product
- Team B for patiently working with the white chocolate and not giving up on it.
- Team C for making an extra batch of bark with modifications
- Team D for thinking outside the box for cutting your bark
Thank you for a great class and enjoy your week!
– Student Chef Gloria & Student Chef Matt
ENJOY THE PICTURES.
Demo From Professor Hoffman – Dark Chocolate
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- Mise en place ready
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- Chocolate Tempering: Tabling Method
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- Test
White Chocolate Cranberry & Pistachio Bark Production
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- Tabling White Chocolate
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- Teamwork
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- Testing
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- Spreading the bark with offset spatula
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- Adding toppings – Cranberries and Pistachios
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- Removing plastic wrap from bark
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- Cutting the Bark
Spicy Milk Chocolate Cherry Bark Production
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- Adding the toppings
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- Second try – Chili powder was incorporated into the chocolate and cherries were cut into smaller pieces
Dark Chocolate Cranberry & Ginger Bark Production
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- Tabling Dark Chocolate
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- Ginger and Cranberries
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- Cutting the Bark
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- Final Product
Crispy Rice & Fruit Bark Production
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- Spreading the Bark with offset spatula
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- Topping the Bark with apricots
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- Cutting the Bark
Candied Fruit Dipped in Dark Chocolate Production
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- Candies Pineapples with Dark Chocolate
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- Candied Orange Peels with Dark Chocolate
Our Final Products
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- Boxing
