Just in time for Valentine’s Day, we made about a bazillion chocolates last week. Salted caramel cream, raspberry-white chocolate ganache, gianduja (hazelnut), mocha, and more. And the week before, we played with more sugar (not so fun – they don’t want us to love the class TOO much I guess!).
Here’s the tray of just some of our goodies…
Chef Paul went home early from class, so we had to assemble a tray of everything we made for marking. (We also made nougat – top right corner. Ours was sour cherry and pistachio, and wow was it good!)
Of course we took some home….packaged up nice and pretty for V. Day.
Two weeks ago we did blown sugar. This is like blowing glass – you take a ball of hot sugar, stick it around the end of a bicycle pump, and blow it full of hot air while twisting it into whatever shape you’re going for. Trust me, it doesn’t sound easy and it’s not easy. My chef made this swan….and of course he made it look so simple! Then we try to make a simple round ball and nope, pretty much impossible. Think I won’t be putting “blown sugar” on my resume anytime soon…
I made an apple. Pretty much the only blown sugar object that worked out.
Then i attempted a bird. See the lack of a beak? Yeah, not so simple. my first bird turned out ok, but then I realized that we have to start with the beak for a reason (disconnecting the sugar from the pump is kind of tricky). So this one started with the right end, but just looks, well, meh. However, the satisfacting of smashing or melting back down the evidence was always fun!!!
So I made another rose, instead. I like pulled sugar much much better.