HMGT4977 Candies and Bon Bons

Hello everyone! Thank you all for your hard work during yesterday’s production. It was a long day of production since we had a lot to do, and although some team members were absent, we still managed to pull through. During yesterday’s lesson we learned how to make flavored truffles, and how to make filled chocolates using chocolate molds. Because our final practical is already next week (I know, Time flew by),  this was great practice to get familiar with the techniques and molds.

Filled chocolates: Hazelnut & Praline, Creamy Peanut Butter, Chocolate Bourbon, Red Rose & Caribbean Cocktail.

Truffles: Gingerbread, Giandujia, Black Forest, Caribbean Cocktail & Cinnamon.

Great work ladies!

Hello ladies ,

Thank you all for your determination and effort during yesterday’s production; Student chef Yvelys and I are greatful that everyone showed professionalism and finished all the products on time, even though not all of the teams were in attendance.   Like what Yvelys said, this week we are continuing to review and practice tempering chocolate. We also learned how to dip in candies in chocolate using dipping tools. Each team tempered chocolate and dipped the chocolate into their assigned recipes, such as: Almond Joy, Ganache Chocolate, Pistachio, and Hazelnut Marzipan Balls. The Almond Joy filling and the Mozart Kuglen was prepared the previous week we prepared the previous week. Here are some of the photos taken during production. Thank you once again and amazing team work!!

Hello class,

Thank you all for your cooperation and effort during yesterday’s production; I appreciated that each one showed professionalism and finished your products on time, even though not all teams were complete.

This week we continued reviewing and practicing tempering chocolate, and learned how to dip in candies in chocolate using dipping tools. We dipped in tempered chocolate the Almond Joy, Ganache Chocolate, Pistachio, and Hazelnut Marzipan Balls we prepared the previous week and made Mozart Kuglen.

Also, we had the opportunity to practice the recipes we will be preparing for our final practical.

Even though clean-up was slow, we finished class just on time.

Great team work!!

 

 

 

Hello class,

We really appreciate all the hard work all of you have put into our productions, and we really enjoyed working together with you.

This week we continued to practice tempering chocolate. We seem to have no problems tempering chocolate! We made Almond Rochers, Gianduja Swirls, Peanut Butter Cups, Orange Almond Rochers, and Toasted Coconut Milk Chocolate Rochers.

We also made prep for production of next week, Nougat, Bittersweet Chocolate Filling, Almond Joy, Pistachio, and Hazelnut Marzipan Balls.

There was no trouble, everything went smoothly!

Thank you all

Hello ladies,

Sam and I appreciate your professionalism for todays class. And making our job as a chef a wonderful experience.

Please check out the photos we took on week 10.

Shaina

 

 

 

 

 

 

 

 

 

Thanks class

Good day ladies;

I would like to take this opportunity to thank each and everyone for their cooperation, and the effort placed into making my time as your head chef memorable.  Today we successfully produced different variation of chocolate bark. Throughout production we had fun while learning about chocolate tempering and chocolate barks. Most importantly we worked as a unit and exhibited great team work.

Once again thank you for making my experience as student chef a memorable one.  I look forward to working with and making more delicious candies and memories  with you lovely ladies.

 

 

 

 

 

Hey ladies and ladies,

 

Sorry about the late post but here is what you all have been waiting for.

Last week, we made marshmallows and candied fruits & citrus rinds. Unfortunately, we are unable to taste the candied fruits & citrus rinds we made, but hopefully, we will get to taste those when we come back a week after our field trip.

Never the less, we still get to taste and present various flavor of marshmallows. We made vanilla, mint, cassis, orange blossom, and rose blossom. In addition to that selection – since we have extra time – we also made egg-less chocolate marshmallow and strawberry-lychee marshmallow. All marshmallow comes out good in texture especially the egg-less and the strawberry-lychee, although they might be a little sticky than the other because we do not have enough time to let them set longer. The flavor came out to be quite daring as well.

 

Here is our production of the day::::

cooking sugar right off the bat for the marshmallows

 

 

mixing the egg whites after the sugar syrup hits 240F

 

combining cooked syrup to the whites

 

adding the flavor!!

 

just keep mixing….mixing……mixing……

when it is cooled and still at workable texture

 

panning~~~

 

spread until the surface is smooth like the picture below

Here – temporary – ends the production of marshmallow

AND

Here starts the production of candying

Cutting and trimming the EYES O-O

 

Peeling skins of ginger

 

she just can’t that the sourness…i guess…

 

finish product after peeling all those grapefruits

 

Cooking the rinds again and again and again and again and again … that’s again x5

 

Cooking in process (left to right) Candied Pineapple – Candied Citrus (grapefruits, i think) rinds, Candied Ginger

 

That’s candied pineapple            and        That’s candied grapefruit rinds   and      that’s candied orange rinds

 

~~~~~~~~~~~~~~~~~~~~ Demo Time ~~~~~~~~~~~~~~~~~~~~

Chef demo cutting first strip – approximate size

here it is *the first strip*

after cutting in square ~ tossed in cornstarch x confection sugar ~ so they don’t stick together

 

~~~~~~~~~~~~~~~~~~~~ Demo Ended ~~~~~~~~~~~~~~~~~~~~

 

Here are the *MASS PRODUCTION* of the products

Vanilla

Orange blossom

 

Strawberry – Lychee

 

Mint

 

Hence the presentation of the day’s production:

 

    

Overview from the front                       AND                     Overview from the top

 

plates for the Staff and Faculties

 

 

Dear Class,

I really appreciate the efforts that all of you have put to your teams and to our class for the productions of this week. I know it is not just about the effort that you put during the class. All of you have spent extra time to study the recipes, which ensured that everything was going as smoothly as possible during the production.

We have also experienced some troubles during the production, such as super sticky soft chocolate nougat and over-toasted inclusions. These troubles gave some of us hard times but we were encouraged to solve the problems by the supports from Professor Warner and our classmates. I think experiencing the production and solving problems made us became more familiar with confections like nougats. I’m looking forward to experiencing rest of the class’ productions with all of you.

Mic Check 1,2,3…LOL! Hey there, it’s Michelle a.k.a Mimi. I would like for you all to know that being your head chef was such an honor. I would like to thank each and everyone for helping to produce such a wonderful production. Today, you all defined the true meaning of teamwork; you should all be proud of yourselves.

Today as a unit you helped to produce a variety of brittles, a few crunches, and candies. You helped produce the following Pumpkin Seed Brittle, Peanut Brittle, Coconut Brittle, Cocoa Nib Brittle, Pecan Chipotle Brittle, Golden Honey Brittle, Butter Almond Crunch, Hazel Butter Crunch, English Toffee w/ Pecans, and Sesame Seed Candy.