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Saturday, March 21, 2015

Culinary School - Session 88: Chocolate Showpiece (cont.)


Culinary School: Session 88 (03.20.15)

Chocolate Showpiece (cont.)



Creepy clown... Sad clown...

It's good to know your strengths... and your weaknesses.


When it comes to Showpieces, architectural design, stability and technical complexity are among my key strengths. But when it comes to a natural capacity for (and general patience with) character modeling and decorations... let's just say I'm not leading the pack.

Yet, as they somehow always do, the "Jack-in-the-Chocolate-Box" Showpiece came together within the allotted timeframe without any disasters. And who am I to complain if the judging chef instructors seemed happier with the final product than I was.

True of all of our Showpiece projects, these fledgling endeavors are primarily an opportunity to get messy, practice brand new techniques, and learn what is truly possible in a particular medium.

... which is all to say, I had a lot of "Well, I'll never try that again" moments. 

And with that, "Auf Wiedersehen, Chocolate!" It's off to Advanced Sugar.

Final Jack-in-the-Chocolate-Box Showpiece



- Ingredients Running Tally -




Ingredients used to date (03.20.15):
  • Flour: 24,535g
  • Eggs: 16,000g (320x)
  • Sugar: 25,090g
  • Butter: 16,020g
  • Milk/Cream: 16,840g
  • Chocolate: 9,000g (since 01.12.15)



    - The Showpiece -



    Item:

    "Jack-in-the-Chocolate-Box" Showpiece


    Description:
    Styled as a vintage Jack-in-the-Box sitting forward on a small, ornate table, this Chocolate clown ended up being sufficiently creepy by any standard.

    The base is made from Chocolate Granite, a mixture of roughly chopped Chocolates molded with dyed Cocoa Butter. Once set, the piece is heated on a flattop and scraped smooth for a surprisingly realistic granite appearance.

    The table is made from multiple pieces of cut White Chocolate. Tempered White Chocolate is poured onto a flat surface, allowed to partially set, and then cut into the desired shape. Each delicate leg connects to support the others forming a very sturdy pedestal. 

    The actual box is also made from cut Chocolate; however Dark Chocolate, which sets stronger than White or Milk Chocolate, was used. The box was particularly challenging because of the precision  necessary for all of the pieces to seamlessly fit together.

    The box was covered with diamond shapes cut from White Chocolate that was set on Cocoa Butter Color painted sheets of acetate. The Cocoa Butter Colors transfer to the White Chocolate while the acetate provides a high gloss finish.

    The actual "Jack" was molded in three pieces. Two demi-sphere molds were hand painted and filled with White Chocolate to create the head, while the neck/body piece was molded in a cone formed from poster board.

    White Chocolate Legs and Chocolate Granite Base for Showpiece Table

    Chocolate Showpiece Table

    Final Jack-in-the-Chocolate-Box Showpiece


    Next - Session 89: Poured Sugar


    Previous - Sessions 87: Written Exam and Chocolate Showpiece 


    Take a look at the full syllabus




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