Well, I didnt take any photos on day 1 because we were just too busy concentrating on tempering the chocolate and making sure we got it right. Chocolate work is actually good if you want to train yourself to be patient. Men should learn how to temper chocolate. It will be useful when they need to deal with their women who are like chocolate in many ways.
Well, I definitely was trying to be patient with the chocolate but I am glad that we didn't rush it because our chocolate came out beautiful. The moulded chocolate had a nice shine, nice snap, no air pocket, the thickness was about 2mm and the backing off was neat and sealed properly. So happy with the result.
We didnt get to make many fillings for the assessment. Only had buttered fondant with triple sec. I guess again the reason must be because it is the cheapest option.
The truffles had Malibu in it, it was just like the ones we had made before. Then we were told to choose a topping of either almonds, desiccated coconut, cocoa powder or just plain couverture. So we picked roasted almonds. But after making 2/3 of our truffles, we saw others making with all different topping, so we finished the rest with cocoa powder topping.
Everything went well, all chocolates came out nice and we were done for Day 1. All the chocolates were stored in an air conditioned room till the next day.
Melting compound chocolate |
I had 2 designs in my mind for my box and I thought I will do the easier one because of time constraint. I made a marble chocolate sheet and a plain dark chocolate sheet. Then took my time to cut the shapes out with a craft knife. I wanted the side walls to be plain dark chocolate and the lid can be either plain dark or the marbled chocolate. I made one extra lid just in case I broke anything and one extra wall too.
Our equipment for the day |
Chocolate walls |
Assembling the box |
My chocolate leaves |
I brought in some cherry tomato leaves from home to make chocolate leaves. I painted chocolate on the back of the leaves and left it to set. Then I gently peeled the leaf off and I was so happy to see the chocolate leaf looking like a leaf! But because it was so thin and delicate, I broke a few pieces when trying to remove the leaves. It's ok, I only needed a few.
I wanted to try to make a flower with some chocolate petals but wasn't sure if we had enough time. But now that I was happy with the leaves, I thought I could attempt making the flower just for fun. So I did the petals and let it set on a baguette baking tray which had the curves.
Assembling the flower |
I took my time to assemble the petals. But it took so long to make because the chocolate wouldn't set while my hands were holding on the petal. So I had to use my container to hold one petal at a time. While that was setting, I piped the border of the marbled lid.
I thought I will just present the marbled lid with the leaves and just pipe the borders. Then I am all set. So I started piping the borders with white chocolate. It was nice and simple but my itchy hands decided to add some dark chocolate piping on the border, thinking that it will make it nicer but of course! it didn't. Hmm..... now I am not sure if I should present the leaves or the flower.
Look at my mess now |
Leaves on marble lid |
Flower on plain dark lid |
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