This week we worked on jellies, candies/confections with nuts and dried fruits and pastillage. This was the most straight forward week we have had. My group made passion fruit jellies. We boiled sugar, added passion fruit, poured it into a mold and let it cool and set-up. Once it was set, we cut it and dipped it in sugar and let dry. We then made Mendiants. This was really simple. Chocolate discs topped with toasted nuts and/or dried fruit. However, we got to be really creative , and make a spice blend for our chocolate. We used a really unique blend that included Indian dill! If I do say so myself, they were really fantastic! On the second day, we started our Pastillage sculptures. Thankfully, one of my team mates has the ability to draw, I'm still working on that. We found an image that we liked and could recreate in pastillage. We made the dough, cut it out and set it up to dry.
We used: stovetop, thermometer, spoons, mixer, scale and knives.
We used: stovetop, thermometer, spoons, mixer, scale and knives.