Lesson 17: Dark Chocolate Bonbons with Filling
DO NOT PUT IT INTO THE FRIDGE (a little while in the fridge is still fine but not too long). let it cool outside the fridge and it will shine perfectly. pop the mold into the fridge for too long and you will have a oh-so-sad-it's-not-shiny surface.
Lesson 18: Milk Chocolate with Filling
Earl-Grey Ganache~♥♥ Lovess~♥~♥~♥~♥
we have to temper milk chocolate for this practical which is totally different from tempering dark chocolate. the technique used is still the same (tablage) but the tempering temperature is totally different. same goes with tempering white chocolate. why? because there are different amount of cocoa butter in different types of chocolate. confusing? hehe
for dark chocolate, we need to melt it to 50-55˚C and then cool 2/3 of the amount to 27˚C on a marble table, and mix 1/2 of the 2/3 back into the 1/3. after that, we have to cool the leftover 1/2 from the 2/3 to 25˚C and then mix it all back into the bowl. mix well to avoid fat bloom. you can only use the chocolate at 31-32˚C. if temperature is too low, reheat on bain-marie.
whereas for milk chocolate, we need to melt it to 45˚C and then cool 2/3 of the amount to 26˚C on a marble table, and mix 1/2 of the 2/3 back into the 1/3. after that, we have to cool the leftover 1/2 from the 2/3 to 24˚C and then mix it all back into the bowl. mix well to avoid fat bloom. you can only use the chocolate at 29-31˚C. if temperature is too low, reheat on bain-marie.
Chocolate Showpiece
oh yea, remember to get a plastic apron. you will understand why *wink*
Lesson 20 & 21: Chocolate Showpiece (2)
this showpiece requires 2 practicals to finish.
for the first practical, we have to make a chocolate box, the "centre piece" of the showpiece and other decorations for the showpiece.
showpieces made by my classmates
a very very very very triring week for us. tempering chocolate is definately not as easy as you think.
so if you wonder why chocolate bonbons are so expensive, think about the time and effort needed to make one small piece of bonbon.
no more chocolate for me~ ^^
Lesson 19: Chocolate Showpiece (1)
the first chocolate showpiece we have to make. obviously the showpieces in the pictures are not made by me. i didn't get to finish mine on time...boohoo...only 2 person from my class get to finish their showpiece on time.
what i learnt from this lesson is not to waste time. before going into class, make a drawing of the showpiece you wish to make. try not to make it too fancy and make sure the showpiece is stable enough to move around. when you temper your chocolate, be precise with the temperature or you won't have enough time to finish your showpiece.
difficult...very difficult...oh yea, remember to get a plastic apron. you will understand why *wink*
this showpiece requires 2 practicals to finish.
and the second practical is to make one or two chocolate flowers to decorate the showpiece.
end results:
christine's
♥val's
a very very very very triring week for us. tempering chocolate is definately not as easy as you think.
so if you wonder why chocolate bonbons are so expensive, think about the time and effort needed to make one small piece of bonbon.
no more chocolate for me~ ^^
what about white chocolate~
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