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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