Confections Galore!

I am sorry to write that my chocolate class has ended-it was my favorite lab so far!  I spent the last 3 weeks developing more skills in chocolate and candy making and would just have to stop for a second to realize "I am making chocolates at 7 am-how many people can say that right now??!!"  

First in very exciting news...  my chocolates from the first part of my class got put in the case at The Sweet Spot (our school's bakery) and were for sale to the public!  Here they are on the top shelf in the middle...

Here are some pictures of what else I was lucky enough to make...

Pistachio fudge with 2 different chocolate garnishes

My first time playing with pulled sugar!  Besides slightly burning my hands working with sugar syrup at about 300 degrees, this was an awesome experience!  I am now obsessed with making my own candy canes for Christmas =)

I learned a really cool technique of spraying frozen chocolates with colored cocoa butter which leaves this elegant velvety texture.  Then, I garnished with beads of corn syrup that give the look of jewels on the top

Here are some green ones (they were mint flavored).  For some reason they remind me of 1970's couch cushions!

I made these slender chocolate bars (flavored with toasted almonds, thin cookie pieces for crunch, cinnamon, and a pinch of cayenne pepper).  At first I thought they were ruined (the discoloration is from fat bloom which happens when the chocolate gets out of temper), but I was able to save them...

Here is a platter of everything I made during week 3 (from left to right): Pistachio fudge and hard candies, chocolate dipped mint bars, my chocolate bars that I dusted with fine gold powder (no more ugly bloom!), buttercrunch-like heath bar toffee with chocolate on both sides and then finished with chili and lime spiced peanuts, cocoa powder sprayed mint bars

After all those sweet confections, I needed...a sushi break, of course!!  Totally hit the spot...

With week 4 underway, I was determined to master this next confection.  Can you tell what this will turn into??...

...Orange slices!!

A decor option that I attempted: chocolate cigarettes!  First start with milk (or white) chocolate spread thin on a marble surface, then use a comb to create a pattern.

Then, pour a thin coating of dark chocolate over the design and before it completely set, use a knife and scrap small segments and they should form a cigarette shape...

Mine ended up more like chocolate shaving pieces, but would still look really cool on top of a cake!

Here are my final products from week 4:

Orange slices

Coconut marshmallows garnished with finely chopped coconut (first time making marshmallows-sticky, but fun!)

Chocolate dipped truffles.  Flavor: dark chocolate ganache flavored with port wine and balsamic vinegar reduction, rolled, dipped in chocolate and garnished with dehydrated pulverized strawberry powder

Raspberry hard candies rolled in cute wraps!

Box of goodies that I got to take home!

So, next up... finals week!  The requirements were: a bonbon, a dipped truffle, and layered confection, and something of our choice (I chose another bonbon because I love them!)

Here was my final platter I presented for grading

Here are the details of each piece...  I gave each chocolate a name and called my "store": A. Studios Chocolate Shop

My first bonbon: "Triple C"  (curry, coconut and cashew) Milk chocolate ganache with curry and coconut finished with a cashew and chocolate crunch layer

Second bonbon: "Tribute to Mexico"  Dark chocolate ganache with 3 chili blend with a toasted/salted pepita (pumpkin seeds) crunch layer.  Decor is a take on the Mexican flag

Close-up of "Triple C" on my serving platter

 Close-up of "Tribute to Mexico" on my serving platter

Here is a close-up of each bonbon cut in half

My layered confection: "Candy Bar" truffle.  Salted caramel with toasted almond base topped with fluffy chocolate nougat, dipped in dark chocolate and sprinkled with fleur de sel (a French finishing salt)

My dipped truffle: "Mom's Favorite"  Mint meltaway center, dipped in dark chocolate garnished with mint powder and chocolate dot decor

Here is my class with Chef Luis!

So, now I am done for the quarter-so sad!!  I plan on coming to school to keep up my chocolate skills as much as possible and make some holiday treats!  The rest of my time will be dedicated to work and the Knowledge Bowl team (a competition team I am trying out for at school... jeopardy-style trivia on various topics in baking and culinary) so I will be keeping busy.  I am looking forward to seeing family and friends for the upcoming holiday seasons and a quick trip to Las Vegas later this month with my sweetie!!

That's it for now...  I will leave you with the carved pumpkins we made for Halloween-had a great time passing out candy to little ones!  Happy Fall!!