![Picture](/uploads/1/6/4/6/16460548/8838826.jpg)
Create a chocolate hat to be worn in the upcoming fashion show.
Production:
Plan pieces, create stencil for the pieces, temper chocolate correctly, create forms, cast forms, construct hat
TIMELINE:
Instruction and review with Chef Sean regarding design and plan
Temper couveture to cast components
Assemble and construct piece
PREP LIST: of production ingredients needed to complete daily production:
62% couverture
58% couverture
38% couverture
White Chocolate
Cocoa Butter
RECIPES: Just the plan for the term project
TOOLS: used in class:
Spatulas
Spoons
Scrapers
Piping Bag and Tips
Mixing Bowls
Sheet Pans
Parchment Paper
Acetate sheets
Food safe cold spray
SUMMARY:
It was both fun and interesting to do this project. Without much experience we as a class had to plan doing a head sculpture for use in the fashion show. Luckily Chef Sean has had quite a bit of experience in creating centerpieces so he was able to guide us and provide direction on how to create each piece of our plan. It took a lot of time to temper enough couverture to create all of the pieces. We ran into a few challenges with how to create the décor that was going to be on the hats. Some of us wanted the décor to be an actual part of the hat so Chef instructed us to paint the design inside of the mold prior to casting the pieces. Others of us wanted to make feathers, emblems or logos and create patterns that looked apart of the hat but would stand out. Chef also taught us a technique that would allow us to give our hats the look of textured velvet or material. Needless to say there was a lot of learning going on in the lab to get these items completed. One very valuable lesson we took away from the lab was to make sure you have a plan, a backup plan, and a backup plan for the backup plan.