Day 2 of the chocolate week and so far so good. Today we began the class with practicing how to make framboise (raspberry) and earl grey ganaches that chef taught us yesterday so that we can use them in the practical class tomorrow to enrobe or coat with tempered chocolate. In this class we also make the chocolate molds so that we can fill them with rum flavoured apple ganache. How lovely! I didn't take any pictures for this practical class as it was not the final finished product.
After an one hour break, we continued with the demo class where chef taught us how to make a chocolate box to encase the chocolates as well as flowers made with tempered chocolate. The former chocolate box would also be decorated by sticking white chocolate panels on top and then sprayed with a chocolate spray. It was pretty interesting as I have only saw the spray on TV and seeing it being used in real felt quite surreal. Awesome stuff I must say.
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| Making the dark chocolate box |
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| Cutting out the white chocolate panels |
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| Sprayyyyyyy |
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| The final box |
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