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
Adding melted chocolate to meringue
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.
Pipped 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
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
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
White Peanut Butter Clusters