Thursday, March 3, 2011


In Advanced Bakeshop on Tuesday, February 22, we tempered chocolate and used it in three different applications. Chef asked me to work with a group of students who had no prior experience in tempering since I had been doing this all semester in my other class. Unfortunately for me, and for most of the class, the tempering process didn't go as smoothly as we're used to. For my group, our milk chocolate wasn't setting properly, and the time lapses were causing delays in our production. But at the end of the day, we were able to present our three items, shown here - dark/milk chocolate cigarettes, chocolate bowls, and a piped chocolate design.

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