Week 6 out of 11. Classes are more than half way over already. Unbelievable! I don't have any pictures to share from my Advanced Cakes & Tortes class last Monday. We made chocolate flourless cakes, chocolate ganache, apple strudel, apple streusel topping, pastry cream, white chocolate mousse, dark chocolate mousse, strawberry ice cream, raspberry ice cream, salted caramel ice cream, raspberry sauce, strawberry sauce, caramel sauce, chocolate sauce, crème anglaise sauce, and blackberry sauce. Basically we did all the prep work and all the leg work for this week's class where we will focus solely on plating some beautiful desserts. I can't wait and will have lots of pictures of all my platings for you.
In chocolate class this week we learned how to make Hand Dipped Chocolates. It was a lot of fun. I made Palet Or hand dipped chocolates. They were so rich and so wonderful! Notice in the picture how the front 2 chocolates are a lighter brown color and not as cleanly dipped? That's because my chocolate came out of temper at the very end of my dipping. Chocolate is very high maintenance, if you will and very challenging to keep in temper. Once it's out of temper it does not harden quickly and doesn't have the crispness and sharp appearance.
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