Culinary School: Session 68 (01.30.15)
Chocolate Tempering Test
Tempered or temperamental?
The Chocolate Level I test could not have been more simple and to the point. Can you temper chocolate? Okay, then prove it!
A chocolate bow is a great test case. Only well-tempered chocolate will take shape as delicate, gravity-defying ribbons.
Perhaps it's not perfection, but this bow sufficiently managed to make a mockery of the laws of physics. Take "Learn how to temper chocolate" off the culinary bucket list!
Show me your teeth...
The Candy Stand Project: unfortunately, our production time was cut in half thanks to an extremely underwhelming "blizzard". It would appear that the Professional Pastry Arts Syllabus waits for no man. Come hell or high water, next week brings the introduction to Individual Plated Dessert.
But maybe this was a blessing in disguise. Self-editing can be an extremely difficult process - knowing when it's time to say, "It's done! Walk away!"
My initial plans for multiple rows of teeth... some additional vines covered in miniature leaves... highlights painted with white and milk chocolate...sometimes you just need to quit while you're ahead (and haven't clumsily bumped a delicate feature, irrevocably destroying your creation).
In the end, I was very happy with this initial effort: a kitschy, chocolate version of "Audrey II" from Little Shop of Horrors. I'm sure there will be even bigger and better things in a few months when we return to all things cocoa in Chocolate Level II.
- Ingredients Running Tally -
Ingredients used to date (01.30.15):
- Flour: 23,900g
- Eggs: 14,050g (281x)
- Sugar: 16,875g
- Butter: 15,090g
- Milk/Cream: 13,070g
- Chocolate: 2,675g (since 01.12.15)
Next - Session 69: Bread Pudding, Clafoutis, Creme Brûlée, Creme Caramel, and Chocolate Pot de Creme
Previous - Sessions 66 & 67: Chocolate Candy Stand
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