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Week 13- Truffles & Filled Chocolates

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.

Chef Warner explaining how to work the chocolate molds.

Chocolates setting.

Filling bonbons.

Truffles being rolled in cocoa powder.

Truffles being dipped in tempered chocolate.

Ganache filling.

Ganache being piped for truffles.

Tempering chocolate on marble.

Ginger Bread Truffle.

Cinnamon Truffle.

Creamy Peanut Butter.

Hazelnut & Praline.

Caribbean Cocktail Truffle.

Chocolate Bourbon.

Giandujia Truffle.

Caribbean Cocktail.

Black Forest Truffle.

Red Rose.

Cinnamon Truffle.

Final Product.

Great work ladies!

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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


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.



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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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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Week 9: Chocolate Bark and Draining Candied Fruits

Tempering Chocolate



Tempering White Chocolate

Spicy Milk Cherry Almond Bark

Cranberry Pistachio Bark With Layered Milk and Dark Chocolate

Chocolate Bark Variety


Candied Grapefruit Rinds

Drying Candied Fruits

Candied Orange Rinds

Candied Pineapple


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Marshmallow & Candied Fruits, Citrus Rinds, and Ginger

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




spread until the surface is smooth like the picture below

Here – temporary – ends the production of marshmallow


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


Orange blossom


Strawberry – Lychee




Hence the presentation of the day’s production:



Overview from the front                       AND                     Overview from the top


plates for the Staff and Faculties



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Hi Nougats. week 6

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.

Product Displayed by Each Team

Placing small kitchen Aid in a cooler area to cool the mixture faster

The nougat mixture broke the whisk

Checking it also means snacking it

They look like to each other because they were cooked by same person

steadily pour the melted chocolate into the whites mixture. Cherry Chocolate

It is Rice Paper

Aggressively mix the nougat base with melted chocolate. Soft Chocolate

Covering rice paper onto the nougat

cut products

lining up the products in order to count them easier

waiting to get covered by
white chocolate

Torrone was almost ready to cut

Nice picture shoot by Van

Thanks Team E

coving them with chocolate was a last minutes decision that we made to solve problems.

It was so sticky to cut, but we made it


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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. 



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