not by alcohol, but by chocolates
The first time I made moulded chocolates, or figurine or tempered chocolate, it was quite fun! It’s really something interesting and exciting to learn. After these classes, tempering chocolate is actually quite easy although it gets a bit messy. But all you need is patience with the chocolates and u’ll have perfectly shiny tempered chocolates. How to temper chocolates ? well, I’ve mentioned before so, I’m quite lazy to actually type out all over again, so why not make me job easier by just clicking… here 
This time around, we made quite a lot of ganaches (fillings), we also made praline gianduja. Its hazelnut praline mixed with tempered milk chocolate, then chilled. It’s like chocolate fudge pieces except that it would probably cost 2 times more and has an upmost aroma of hazelnut (think ferrero rocher)
The chocolate cow. How to eat ? so cute…
Apart from chocolates, we also made Vienna Almonds. It’s almonds with caramel, super crunchy and sweet
These are Nougatines, made with almond flakes and caramel as well. It reminds me of the almond cookies sold during Chinese New Year in Malaysia
This time around, we tempered white couverture cause its harder. Well, it turned out ok. The ganache were too sweet cause it was honey, white chocolate and cream. Another ganache we used were white chocolate, malibu and cream which of course tasted better cause there’s a touch of alcohol in it. haha
Hazelnut Gianduja Chocolate truffles with toasted almonds.
Hazelnut Gianduja dipped in tempered chocolate. This isn’t the best tempered chocolate cause there’s fat bloom in it, means over heated
Hazelnut gianduja chocolate truffle with toasted almond and cocoa powder
Moulded chocolate with kirsch ganache made with milk chocolate and cream and kirsh of course!
Assorted chocolate truffles! OMG ! :O :O :O *jaw drop*
we made a chocolate croquembush out of the truffles. there were
- coffee ganache
- dark chocolate ganache
- white chocolate ganache
- milk chocolate ganache
coated with almond, almond meals, toasted coconut, cocoa powder, hand dipped, icingsugar +cocoa powder.. -.-”
Everyone in the class were divided into groups and each 3 or 4 or 2 made different truffles and coated them differently. So, in total, there were lik 750 truffles. WOW. thats heck alot! each of us had about 50 truffles to make this croquembush.
this is priced at approximately… $120? thats about 2.50 for a truffle. Mmm.. well it’s reasonable innit ? HAHAHA
We went abit nuts with the croquembush….
I ABSOLUTELY LOVE THIS PIC. This was actually my friend’s and she used a different ribbon. haha I helped her to photograph it.
Well, that’s about it for this week’s class. Sydney’s weather has gone nuts
Categories:
