Monthly Archives: November 2017

Week 12 – Mozart Kuglen and Dipping Candies into tempered chocolates

Chef Warner teaching us how to dip the rounded hazelnut marzipan into the tempered chocolate with a dipping tool.

Juane is dipping the hazelnut marzipan into the tempered milk chocolate.

Almond Joy were cut into rectangle and shaped nicely, then it’s getting coated with tempered white chocolate.

A lot of Almond Joy covered in white chocolate.

Some Almond Joys were covered in milk chocolate and dark chocolate.

The Pistachio marzipan were rolled into small balls in the last class and now are getting dipped into tempered dark chocolate.

Angela is rolling out the Pistachio Marzipan.

Chef Warner wrapping the Pistachio marzipan onto the nougat.

More nougat being covered with pistachios marzipan.

Mozart Kuglen part 1, once all the nougat is covered in pistachio marzipan, it is dipped into milk chocolate.

Mozart Kuglen part 2, after the milk chocolate is firm it is coated with dark chocolate.

White chocolate is getting tempered.

Tempered white chocolate being spread onto the chocolate ganache.

Once the white chocolate was solid/firm, it was being cut as evenly as possible.

All the cut chocolate acetate sheet squares are place on top and later taken off to leave behind the design.

Some ganache chocolate were dipped with dark chocolate and topped with a nicely slice piece of candied orange.

All of our products plated.

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!!

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Week 12 – Dipping Candies and Making Mozart Kuglen

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!!

Dipping Mozart Kuglen

 

 

Almond Joy Candy Bar

 

Chocolate Ganache

Dipping Ganache

Dipping Hazelnut Marzipan Balls

Dipping Pistachio Marzipan Balls

Plating Presentation

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Week 11 Rochers, Gianduja, Orange Almond Cluster, and Peanut Butter Cup

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

Tempering chocolate

Orange Almond Cluster

Piping peanut butter cup

Cluster

Peanut butter cup

Almond Rochers

Gianduja Swirls

Orange Almond Clusters

Peanut Butter Cups

Toasted Coconut Milk Chocolate Rochers

Final Products!

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Week 10 (Dipping fruit and making chocolate mendiants)

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

 

Dipping their orange rinds in sugar

 

Dipping pineapples in sugar

Tempering milk chocolate

 

Dipping fruit in chocolate (yum)

 

Chef Warner decorating the chocolate cover strawberry

 

More strawberry decorations

 

Dark Chocolate Mendiant

 

White Chocolate Mendiant

Milk Chocolate Mendiant

 

Presentation table 🙂

 

Thanks class

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