This week was all about molded/filled chocolates. We made Noble (Raspberry Ganache) and a Praline filling. We also made Cappuccino, Passion Fruit and Pistachio Macarons. The fillings were straight forward. The molds were a different story. You can't just pour and go. The molds must be properly cleaned and heated to between 85-92 degrees. The chocolate must be properly tempered and poured thick enough to hold filling but thin enough to not take away from the filling. Thankfully my chocolate was tempered really well. My chocolates came out perfectly. Since we have to do molded chocolates on the final, I'm glad my first experience went really well.
We used: Polycarbonate molds, bowls, scale, stovetop, spoons and proof box (to warm molds)
We used: Polycarbonate molds, bowls, scale, stovetop, spoons and proof box (to warm molds)