The main focus on day 1 was tempering chocolate. Tempering is what you need to do to give chocolate the proper shine and snap. It sounds simple-melt chocolate, cool and test. However, if you are off in temperature, a lot of things can happen. Your chocolate may not set up properly. If it does set up, it can have streaks of be dull and cloudy. You can temper the chocolate two different ways: seeding or on a cool slab. If you are using the seeding method, you add unmelted chocolate to bring the chocolate to the proper temperature. With the cool slab method, you pour a portion of the milted chocolate onto a slab, preferably marble. You work the chocolate back and forth until cool and them you add it back to the remaining melted chocolate. I prefer the cool slab method. My rhythm is not quite there yet, but I am working on it.
On day 2 we made Dark Chocolate Burbon Truffles. In order to make a truffle, you first need to make a ganache. We piped the ganace into a round, using a plain tip. Then we rolled them in powdered sugar, a thin shell of chocolate and them we dipped them in chocolate. We decorated them with nuts, coconuts, white chocolate and/of powdered sugar.
We used: candy thermometer, pots, stovetop, bowls, scale, spoons, marble slab, bench scraper and piping bags.
On day 2 we made Dark Chocolate Burbon Truffles. In order to make a truffle, you first need to make a ganache. We piped the ganace into a round, using a plain tip. Then we rolled them in powdered sugar, a thin shell of chocolate and them we dipped them in chocolate. We decorated them with nuts, coconuts, white chocolate and/of powdered sugar.
We used: candy thermometer, pots, stovetop, bowls, scale, spoons, marble slab, bench scraper and piping bags.