Although the tower itself wasn't difficult, it took a surprising amount of time to build simply because pieces kept breaking! It was frustrating at times, to say the least. But at least it all came together in the end. "Pretty good for a first time," said Chef.
From there we moved onto chocolate bars. SAIT sells two chocolate bar flavours: passionfruit and salted caramel. At the end of last year, when I was a first year, we all had the chance to design the wrappers for the chocolate bars. But in the end, the school just decided to use the previous design again! What a disappointment. I know there were some really awesome wrapper designs.
To make chocolate bars, or any chocolates, you start with tempering chocolate. The nice cold marble of the chocolate room makes it much faster to temper the chocolate, but it also sets the bowl of tempered chocolate really quickly too! (Partially set chocolate leaves you with chunkies - not fun to work with.)
 |
| Colouring the moulds |
After tempering and preparing the moulds, chocolate is poured in. The sides of the mould are scraped for cleanliness and then the whole mould is flipped upside down to pour our the excess chocolate. The mould is then left upside down so any excess can drip off.
 |
| Tapping out excess |
Once the chocolate sets, it gets filled and then topped with more chocolate. After each filling of chocolate, the moulds get tapped to get out all the air bubbles.
 |
| Tap it pretty hard! |
All the bars get put into the freezer (to speed up the process) and then they get popped out. Look how shiny they are!
 |
| Passionfruit |
 |
| Salted caramel |
On Thursday, we split into groups and started making bonbons. The flavour was entirely our own choice. My group chose to make a green tea white chocolate shell filled with a strawberry coulis and a vanilla bean ganache. It turn out really well and tasted really good.
Next week my group will also be making dark chocolate bonbons, milk chocolate bonbons, and cappucino bars. It's gonna be busy!
No comments:
Post a Comment