![Picture](/uploads/1/6/4/6/16460548/8747250.jpg)
Day 1
-Tempering Chocolate
Day 2
-Dark Chocolate Truffles – ¼ recipe per student
Finishing of Hand Rolled Truffles
-Tempered Chocolate
-Cocoa powder
-Powdered sugar
TIMELINE:
Lecture on history of chocolate, tempering chocolate.
Demo: Both the tabling method and the seeding method
Practice tempering chocolate (tabling method and seeding method)
PREP LIST: of production ingredients needed to complete daily production:
62% couverture
Butter
Heavy Cream
Brandy
Cocoa Powder
Powdered Sugar
Menu:
Dark Chocolate Truffles
Small wares:
Spatulas
Spoons
Scrapers
Scale
Mixing Bowls
Sheet Pans
Sauce Pots
Parchment Paper
This first week of class we got right into the tempering process…..scary!. Tempering is not difficult but it does require an understanding of the relationship between time, temperature and motion. It was difficult for me at first because I was constantly agitating the chocolate trying to get it to cool. Can anyone say streaks!!!! Overall the class was interesting and my first day of chocolate was not a complete disaster.
COMMENTS:
Read sections on the history of chocolate and the tempering process.
-Tempering Chocolate
Day 2
-Dark Chocolate Truffles – ¼ recipe per student
Finishing of Hand Rolled Truffles
-Tempered Chocolate
-Cocoa powder
-Powdered sugar
TIMELINE:
Lecture on history of chocolate, tempering chocolate.
Demo: Both the tabling method and the seeding method
Practice tempering chocolate (tabling method and seeding method)
PREP LIST: of production ingredients needed to complete daily production:
62% couverture
Butter
Heavy Cream
Brandy
Cocoa Powder
Powdered Sugar
Menu:
Dark Chocolate Truffles
Small wares:
Spatulas
Spoons
Scrapers
Scale
Mixing Bowls
Sheet Pans
Sauce Pots
Parchment Paper
This first week of class we got right into the tempering process…..scary!. Tempering is not difficult but it does require an understanding of the relationship between time, temperature and motion. It was difficult for me at first because I was constantly agitating the chocolate trying to get it to cool. Can anyone say streaks!!!! Overall the class was interesting and my first day of chocolate was not a complete disaster.
COMMENTS:
Read sections on the history of chocolate and the tempering process.