I’ve seen Chef Jacquy Pfeiffer walking through the hallways and around school, and every time I see him - I’m in awe. I always give him an enthusiastic “Hi Chef!!” and smile when he walks by. He probably thinks I’m nutty.
You know what else is nutty? These faux Rocher chocolates we’re making. I don’t know the actual name of them, but the chef keeps referring to them as Rocher. I think Rocher is the brand – not the type of chocolate. Anyway, it’s a creamy milk chocolate-hazelnut filling covered in dark chocolate, and pralinettes (caramelized almond pieces). Tomorrow we cover them in more chocolate! I love those Rocher chocolates, don’t you? I used to get them in my Christmas stocking, and it was like striking gold.
Peanut butter pave. I’m pretty proud of these. They look good! Good job, Emily.
These are the Earl Gray and Columbian chocolates. Not as pretty.
Butter masses. These were the little butter-chocolate logs that we rolled in powdered sugar.
Today was a pretty easy day. We just got caught up with everything we’ve been making. We also practiced making paper cones and writing with chocolate. Tomorrow we enrobe the chocolates. 3,000 chocolates.