Chocolate Bark & Candied Fruits

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.


Professor Warner doing a demo on how to temper chocolate

Tabling Chocolate

Cooling the chocolate to 81-87 degrees F

Chocolate that has bloomed

Tabling white chocolate

Melting dark chocolate to 113-122 degrees F

Melting milk chocolate to 104-113 degrees F

Ladies having fun crushing pepper mint candy

Setting white chocolate rice crispy nuts and apricot bark

Dark Chocolate Peppermint Bark

Dark Chocolate Ginger Bark

Cranberry Pistachio Bark

Spicy Milk, Cherry Nut Bark

White Chocolate Peppermint Bark

Double layered cranberry pistachio bark

Presentation Table

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