Featuring my lovely hand model and partner, Kimberly.
This is what I’ve discovered: taking pictures during chocolate week is difficult. Why? Because I always, always have chocolate on my hands and it’s hard to pull out my phone and snap pictures. We’re wrapping up chocolate production tomorrow, so I should be able to take better photos on Thursday (when we enrobe the chocolates) and Friday (when we wrap everything up).
I’m thinking if you’ve been following along with me and all of this chocolate-making, you’re probably confused. As am I. I can hardly keep straight all of the chocolate we’ve made.
Here’s the list:
-Creamy from Normandy chocolates (basic creamy, buttery chocolate)
-The Columbian chocolates (coffee)
-Earl Gray chocolates
-Chocolates with caramel filling (with vanilla liqueur)
-Chocolates with pistachio-white chocolate filling
-Butter masses (butter chocolate ganache w/Grand Marnier logs rolled in powdered sugar)
-Gianduja chocolates (hazelnut paste)
-Chocolate hazelnut trios
-Chocolate covered nougatine
-Peanut butter milk chocolates (made today)
-Royaltine (made today)
The royaltine was kind of amazing, and I’d think you all would like it. I don’t have a picture, so just picture this in your head: feuilletine (crispy tuile cookie flakes) mixed with melted milk chocolate and hazelnut praline paste, heaped into little mounds. Kind of like those candies you make with chow mein noodles but much better and classier.
I did the truffle shuffle today and rolled these chocolate balls in two layers of chocolate and cocoa powder.
We capped some of our chocolate today by warming the surface with this tool (like a hair dryer without air) and pouring melted chocolate on top. I don’t know what this tool is. I’m not handy at all.
I guess that’s it for today. Oh, I did want to mention that I received a B+ on my combined practical and written exams. Not bad! I’m pretty happy with that. If I hadn’t messed up my marshmallows I think I would have gotten an A. Yup, I messed up my guimauve during exams week. I scaled all of the ingredients really fast and I think I doubled up on the gelatin. Those mallows were chewy! That makes me so mad because I’ve made marshmallows quite a few times and never had that happen.
But I really am grateful for my test scores. I’m not as terrible as I thought!