TIMELINE: Lecture; prepare molds with cocoa butter decorations and tempered chocolate for the shell. Ratios for ganache formulas
Prepare ganache
Pipe ganache into prepared molds
Clean and final instructions and questions.
TIMELINE: Day 2
Lecture; back the molded chocolates with tempered chocolate.
Present finished candies for review and critique.
Clean and final instructions and questions.
PREP LIST: of production ingredients needed to complete daily production:
62% couverture
58% couverture
Butter
Heavy Cream
Vanilla Bean
Passion Fruit puree
Honey
Green Cardamom
RECIPES:
Passion Fruit and cardamom
Black tea and honey
Vanilla and green tea
TOOLS: used in class:
Spatulas
Spoons
Scrapers
Knife
Piping Bag
Scale
Mixing Bowls
Sheet Pans
Sauce Pots
Parchment Paper
SUMMARY:
In this week's classes we learned about making molded chocolates. There is a proper way to produce molded chocolates. It is not just melting some chocolate and coating a mold and filling it with some filling. Really good molded chocolates start with a properly prepared mold that is clean, polished, and scratch free. We learned how to care for the polycarbonate mold trays from cleaning them with a de-greasing soap (like Dawn) with a non-abrasive cloth, or cotton balls, followed by wiping them down with vinegar to remove any remaining residue. The molds need to be at a temperate of 85 - 95 degrees Fahrenheit which is the same temperature for the tempered chocolate that will be poured into it to create the shells and then the molds are tapped against a flat, solid surface chase(causing bubbles to the surface) any bubbles. When the chocolate begins to crystalize the excess is poured out. The molds then are left to finish setting sometimes if under time constraints you can set the molds in the cooler for a few minutes but you want to use caution when doing this because it can cause the chocolate to contract too much and crack. Piping the ganache into the casted molds is tricky too. You must be careful not to overfill the cavity or it will be difficult to back the chocolates.
CHEF'S INSTRUCTIONS COMMENTS:
Read sections on caramels.
Prepare ganache
Pipe ganache into prepared molds
Clean and final instructions and questions.
TIMELINE: Day 2
Lecture; back the molded chocolates with tempered chocolate.
Present finished candies for review and critique.
Clean and final instructions and questions.
PREP LIST: of production ingredients needed to complete daily production:
62% couverture
58% couverture
Butter
Heavy Cream
Vanilla Bean
Passion Fruit puree
Honey
Green Cardamom
RECIPES:
Passion Fruit and cardamom
Black tea and honey
Vanilla and green tea
TOOLS: used in class:
Spatulas
Spoons
Scrapers
Knife
Piping Bag
Scale
Mixing Bowls
Sheet Pans
Sauce Pots
Parchment Paper
SUMMARY:
In this week's classes we learned about making molded chocolates. There is a proper way to produce molded chocolates. It is not just melting some chocolate and coating a mold and filling it with some filling. Really good molded chocolates start with a properly prepared mold that is clean, polished, and scratch free. We learned how to care for the polycarbonate mold trays from cleaning them with a de-greasing soap (like Dawn) with a non-abrasive cloth, or cotton balls, followed by wiping them down with vinegar to remove any remaining residue. The molds need to be at a temperate of 85 - 95 degrees Fahrenheit which is the same temperature for the tempered chocolate that will be poured into it to create the shells and then the molds are tapped against a flat, solid surface chase(causing bubbles to the surface) any bubbles. When the chocolate begins to crystalize the excess is poured out. The molds then are left to finish setting sometimes if under time constraints you can set the molds in the cooler for a few minutes but you want to use caution when doing this because it can cause the chocolate to contract too much and crack. Piping the ganache into the casted molds is tricky too. You must be careful not to overfill the cavity or it will be difficult to back the chocolates.
CHEF'S INSTRUCTIONS COMMENTS:
Read sections on caramels.