![Picture](/uploads/1/6/4/6/16460548/9174948.jpg)
OBJECTIVES: (include Methods here):
Create infused ganache
Create various types of truffle forms:
Slab
Round
Long
Log
Dipped
Production:
Create 5 separate ganache types; temper chocolate for truffle bottoms and enrobing truffles.
TIMELINE: Day 1
5:00 - 7:00 PM Lecture; how to prep ganache.
7:00 - 8:00 PM Temper chocolate; creating bottoms: rounds; long. Pouring ganache (slabbing)
8:00 - 9:00 PM Pipe ganaches onto round and long bottoms, logs, and pre molded shells 9:15 - 10:00 PM Clean and final instructions and questions.
PREP LIST: of production ingredients needed to complete daily production:
62% couverture
58% couverture
White Chocolate
Cocoa Butter
Butter
Heavy Cream
Trimoline
Honey
Earl Grey Tea
Whiskey
Vanilla Bean
Espresso Beans
RECIPES:
Earl Grey Ganache
Madagascan Vanilla Ganache
Coffee Ganache
Whiskey Ganache
TOOLS: used in class:
Spatulas
Spoons
Scrapers
Piping Bag
Dipping Forks
Scale
Mixing Bowls
Sheet Pans
Sauce Pots
Parchment Paper
SUMMARY:
This week’s classes gave us a review of preparing ganache, but focused on preparing them for forming truffles. If the ganache is not prepared correctly it will be seen in places like graininess in the texture, and taste. We used the Earl Grey in the pre formed shell truffles. The flavor of the infused Earl Grey was balanced and not bitter, Chef had instructed us during lecture to be careful of not pressing the tannins from the tea into the infused cream. After the tea had steeped in the cream the amount of the cream had to be rescaled. The rest of our ganache were okay there was an issue with the coffee ganache. For some reason the ganache was stiff and grainy.
CHEF'S INSTRUCTIONS COMMENTS:
Read sections on the molded chocolates.
Complete and post journals before next week’s class.
Create infused ganache
Create various types of truffle forms:
Slab
Round
Long
Log
Dipped
Production:
Create 5 separate ganache types; temper chocolate for truffle bottoms and enrobing truffles.
TIMELINE: Day 1
5:00 - 7:00 PM Lecture; how to prep ganache.
7:00 - 8:00 PM Temper chocolate; creating bottoms: rounds; long. Pouring ganache (slabbing)
8:00 - 9:00 PM Pipe ganaches onto round and long bottoms, logs, and pre molded shells 9:15 - 10:00 PM Clean and final instructions and questions.
PREP LIST: of production ingredients needed to complete daily production:
62% couverture
58% couverture
White Chocolate
Cocoa Butter
Butter
Heavy Cream
Trimoline
Honey
Earl Grey Tea
Whiskey
Vanilla Bean
Espresso Beans
RECIPES:
Earl Grey Ganache
Madagascan Vanilla Ganache
Coffee Ganache
Whiskey Ganache
TOOLS: used in class:
Spatulas
Spoons
Scrapers
Piping Bag
Dipping Forks
Scale
Mixing Bowls
Sheet Pans
Sauce Pots
Parchment Paper
SUMMARY:
This week’s classes gave us a review of preparing ganache, but focused on preparing them for forming truffles. If the ganache is not prepared correctly it will be seen in places like graininess in the texture, and taste. We used the Earl Grey in the pre formed shell truffles. The flavor of the infused Earl Grey was balanced and not bitter, Chef had instructed us during lecture to be careful of not pressing the tannins from the tea into the infused cream. After the tea had steeped in the cream the amount of the cream had to be rescaled. The rest of our ganache were okay there was an issue with the coffee ganache. For some reason the ganache was stiff and grainy.
CHEF'S INSTRUCTIONS COMMENTS:
Read sections on the molded chocolates.
Complete and post journals before next week’s class.