Making Chocolates
6/12/09 15:52![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
darkemeraldsWhat a fantastic class! ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
roseambr, my niece Gen and I spent the morning learning to make chocolates at Oregon Culinary Institute with instructor and all around great chef str8ontilmornin.
First, Chefstr8ontilmornin talked about chocolate origins and the different melt and tempering temperatures of various kinds of chocolate. Then he demonstrated tempering, and making ganache, and caramel, and white chocolate (which he confirmed is not chocolate at all), and how to use molds.
Then he let us loose in the commercial training kitchen for three hours.
roseambr and Gen stuffing coconut filling into chocolate molds:
Together, we made two or three dozen of each of these:
Caramel-filled floral cube, almond-pistachio bark, caramel filled heart, dark chocolate-Grand Marnier truffle, caramel-filled gems, coconut filled, broken ganache-filled gem with sea salt, and milk chocolate truffle-filled fleurs-de-lys.
Chefstr8ontilmornin is an easygoing, good-humored teacher with a tremendous knowledge of the subject and loads of patience. And graduate students who did all the dishwashing for us. It was awesome.
roseambr, my niece Gen and I spent the morning learning to make chocolates at Oregon Culinary Institute with instructor and all around great chef str8ontilmornin.First, Chef
str8ontilmornin talked about chocolate origins and the different melt and tempering temperatures of various kinds of chocolate. Then he demonstrated tempering, and making ganache, and caramel, and white chocolate (which he confirmed is not chocolate at all), and how to use molds.Then he let us loose in the commercial training kitchen for three hours.
roseambr and Gen stuffing coconut filling into chocolate molds:Together, we made two or three dozen of each of these:
Caramel-filled floral cube, almond-pistachio bark, caramel filled heart, dark chocolate-Grand Marnier truffle, caramel-filled gems, coconut filled, broken ganache-filled gem with sea salt, and milk chocolate truffle-filled fleurs-de-lys.
Chef
str8ontilmornin is an easygoing, good-humored teacher with a tremendous knowledge of the subject and loads of patience. And graduate students who did all the dishwashing for us. It was awesome.Tags: