Confectionery week!
Wow what a great week!
This class was a
three day week, and yet the most successful and fun class. We made all sorts of candies and chocolates,
including nougat, gummy candy (similar to haribo), lollypops, flavored
marshmallows, bonbons, filled chocolates, candied almonds, pralines, pate de
fruit (fruit gummies),gianduja, ganache, caramels!
A few unfortunate incidents. My partner and I couldn’t for the life of us
temper chocolate on day two, but today, on the first try we each successfully tempered
it! We had troubles with the
marshmallows as well. Our chef, his English
wasn’t the greatest (compared to others), and there was a language barrier, so
when it came to marshmallows, they can’t be whipped to much or to little. Each group asked chef about the marshmallows,
I thought our batch was perfect, but chef said a few more minutes, and then
less than two mintues later, he comes over, stops our mixer and says its over
mixed. So we tried to pipe out the
mixture, but from over mixing the product became too stiff and was almost un-pipe-able. A few casualties with other groups
chocolates, from over filling, to tempering issues, to the guitar (cutting
machine) being to hot or too cold for the candy. But all in all a wonderful, fun and exciting
week, learned different candy techniques, and enjoyed working with sugar in all
its forms.
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