Chocolate Enrobing

     We had a mini assembly line going on in chocolate class today, took me back to the days  when I worked in a factory. Ironically enough I use to package diabetic medication; chocolate is a lot more fun.

Today we enrobed ganache (versus hand dipping). 

Chocolate!

This is the transfer sheet we used for the 

Earl Grey Ganache. Once the chocolate dries the plastic sheet
is pulled off and the design transfers to the chocolate.  

Peanut Butter Ganache was given some texture.

Some of the ladies dipping rocher. Yum.

Hand Painted Chocolates

We did some finger painting in class today. 

I made these.  Passion fruit filled chocolates.  

Zingy in the most delightful way.

These are the Chef's.  (he airbrushed the color on his)

Chocolate Candies

Chocolates filled with Caramel 

     It's Chocolates this week (& next) and oh boy! I'm having fun.  It's so chill in the kitchen and Julia is ridiculous as a partner.  Chef Josh walks around the kitchen and really helps us out, like when my little truffles look a bit like an animal dropping.  I feel stupid for not having realized how simple making chocolates can be.  Even tempering chocolate isn't as difficult as I thought.
     Time is really winding down now.  I love going to school and hanging out with everyone after class.  It's going to suck being back in the real world.

Truffle Assembly Line 

Alejandra is crazy.

Julia (the best partner ever) and I are working hard.