After being stuck in my house for three days straight due to laziness and the freak blizzard, I am finally going to sit down and tell you about chocolate. Not that it’s delicious and great and all that, but mostly about how much I have grown to hate it. Okay, maybe I don’t hate it, but I strongly dislike working with chocolate.
These past two weeks, I made pretty little chocolates and truffles, which were all delicious, but tempering chocolate requires a lot of patience and keeping a close eye on the thermometer. It’s a straightforward process, but very particular and frustrating. We also “painted” our chocolates with pretty colors. I decided to go abstract and smear and splatter colors into my molds because that’s just my style, and by that I mean, it’s really easy and quick to go abstract. Much of what we made, we are saving for our graduation ceremony, which is in ONE MONTH! I can’t even believe it.
Anyway, we made: buttercrunch, nougatine, truffles (ginger, earl grey, milk chocolate spice, and many more), bite-sized molded chocolates (with matcha green tea, praline, coffee, etc. fillings), and milk chocolate bars with a salted caramel filling. In the end, making these suckers was worth all that tempering nonsense.
I am now on a week long school break and our practical exam is on the day we get back. That was genius scheduling on someone’s part. But, whatever. Well, I hope everyone had a great holiday and ate lots of really great food.
Also, don’t get killed by an icicle!