A series of lessons on chocolate made me appreciate it more. Not only because I learned the methods of tempering all kinds of chocolate but also because I got the first hand experience of making this wonderful food most of us can't live without.
Today's practical was a continuation of yesterday's. Both recipes yield good "eating" chocolate due to the fact that majority of the ingredients are of the best quality transported from afar.
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Here are my chocolate bars |
Pictured is the filling of my chocolate bar. The first 2 columns are Tonka ganache with nibbed almonds..
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnpqt4ZcvL_VyXWB8er-4ZMfgm4u7UDVFEWrW5WXNnryfDRNDJum-ztbF_s0ubPXiZMiWHUDTO0H3RCTuPMYwk7pkKZO1UqnasqChnGc5_7tfsksTgkWlMEHEDKvnIY1dySluVAmHteuH/s320/8.jpg)
The last 2 columns are Earl-grey ganache with ground pistachio and feuilletine.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYKvZYxjXJEpAmVHSk2GurLzgG3KQPl1Iy9-E1KJ4xwzJBknHFaQ8xuZvohymup1ud7ONlXUetUAhYwQCuMQhnGqychMnBBnCG195XMXOBVjQ1xd-eYp04zmwKgRZ1mIh848LG1DVUzxF/s320/9.jpg)
Practical 17 - Bonbon Chocolat ( Chocolate Bonbons)
My choice of color for my bonbons. The mold is coated using cocoa butter with edible color powder.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj65m-czdGd0tKjhe9Tz76b4u9ei_GuzTmXLvg9Qnl6x7uTXc5DfESwWIHOdQeo0bjnfBXtNOk45QyBwNJlumN3zu4g0DSBz7YphLo6Rc8Bj_z1uf8fnoPWyI75sOEtg7Hd5juM8dNKQzAR/s320/1.jpg)
The black ones are frosty mint filling, the ones on the right are caramel pomme.
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