When making candies or decorations from chocolate – and I mean real chocolate, not candy wafers bought at a craft shop – the only way to achieve a shiny, snappy finish is by tempering. Professionals do it by smearing and … Continue reading
After finishing up with our Marzipan fruits, we moved right on into learning how to pipe borders, rose buds, and full and half roses. So much time was spent on learning how to make shells, reverse shells, rosettes, fleur-de-lys, rope, … Continue reading
Now that we had our feet wet a bit we moved onto filled and dipped chocolates. Whether filling or dipping, it is important to make sure that the chocolate shell is even or you make a stress point in the … Continue reading
In the next 3 lessons we tackled the separated egg sponge cake method, in which you whip the egg yolks with ½ the sugar and separately whisk the whites with the other ½ of the sugar. After both have thickened, … Continue reading
Before the Mod 2 practical, I picked up my binder for Mod 3, which was to be the cake mod. So far in the program we had yet to bake a cake, brownie, cupcake or cookie (other than the 1 … Continue reading