This week we learned how to make infused ganaches and dipped chocolates. Basically enhancing the flavor of the chocolate by adding a complementary flavor and then enrobing them in a chocolate shell. We made: Earl Grey Ganache, Madagascan Vanilla Ganache, Coffee Ganache, Whiskey Ganache and Run Raisin Ganache. Normally, I do not like Earl Grey tea, but this ganache was fantastic! The Whiskey was also a favorite. But in fact, they were all good. On the second day, we tempered chocolate. We then made the bottoms and then dipped the chocolate. All of our chocolate were decorated. My team used chocolate shavings, chocolate shavings with ground coffee beans, white chocolate and sea salt. We also focused on shapes, logs, round and slab. The rounds and logs are piped. The slab is spread into a form, chilled and then cut. This was a busy but very productive week.
We used: double boiler, stove top, scale, bowls, knives and spoons.
We used: double boiler, stove top, scale, bowls, knives and spoons.