Chocolate Week!

Our third week of classes was chocolate week! We learnt many things about chocolate and the science behind it! (Yes, there is science to chocolate!)

Tempering chocolate is when you melt the chocolate and the bring it back to the right heat. The ideal heat is different for every kind of chocolate (so there are a lot of numbers to memorize!)

Tempering the chocolate takes several precise steps and a trained lip to recognize the heat of the chocolate.

The lip is used because it is a part of the body that is extremely sensitive to heat, giving the chocolate temperer and easier and more precise way to determine the temperature of the chocolate.(That is unless you have a thermometer suitable for the job!)

During this week, I unfortunately had to miss class because I got realllly sick, with food poisoning or gastro like symptoms.

So sadly for me I miss the day when we were finishing up our truffles that we started as well as the start of many components of other chocolate projects for the rest of the week.

Missing one day of class puts your far behind! Also, I felt my working rhythm was gone and felt a little lost as to what to do and how to do it. 

But I got right back into the game!

Piping a milk chocolate Malibu rum ganache (mmm!) into spherical white chocolate molds.

Lots and lots to go!

Some piped and sticked chocolate lolly pops!

(The chocolate pieces on the side is a muscaline, milk chocolate made with a special crunchy aspect to it!)

Chef dipping the Malibu chocolate lollies. First is tempered milk chocolate, then in dry shredded coconut.

YUM!

Our final products!

The Malibu Chocolate Lollies

Muscaline

Coriander and White Chocolate

and the Truffles, in the bag.

Up close to show the texture

A shot to see the different chocolate layers inside the Malibu Chocolate Lollies

A shot showing the Muscaline.

A Muscaline is mixture of both flavours and textures. Feulletine is a crunchy ingredient, giving this chocolate a nice texture. The milk chocolate is melted with a hazelnut and almond praline.

All dusted with icing sugar.

This chocolate was by far my favorite of the week.

The inside is a white chocolate ganache with a coriander flavouring. All dipped in milk chocolate.

Simplicity at it's best!

All together with a glass of milk!

Hope you enjoyed my post on chocolate, as I am enjoying a piece of chocolate!

Now, I must get ready to be off to the fabulous Monaco!

xo