Week 4 - Dipped Chocolates
Week 4 - Dipped Chocolates
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Wow, we went from 10 to 60 mph this week in learning new techniques. We learned how to set ganache between acetate, coat it in tempered chocolate, and then dip them and use transfer sheets.
Wow, we went from 10 to 60 mph this week in learning new techniques. We learned how to set ganache between acetate, coat it in tempered chocolate, and then dip them and use transfer sheets.
Our teacher, sadly, was disappointed in our chocolates and sent us a message that no one would receive a grade. On my side, I was absolutely exhausted from concentrating so much and all the commotion in the classroom. Everyone was struggling and that permeated through the room.
Our teacher demonstrated how to dip the chocolates. But no matter how many times I tried, I couldn't imitate her pristine chocolates. I saw the the issues but I wasn't able to change my technique.
If you look at the chocolates closely, you'll see a puddle of chocolate at the bottom right under the chocolate. That's called a "foot", and it's not desireable. A dipped chocolate should look clean with nothing trailing on the bottom.
I learned that the key is: use just enough chocolate to coat the truffle, but not enough to make a foot. It's a real Goldilocks sort of conundrum - not too much and not too little. You want it juuuust right.
All that focused concentration was tiring. By the time I got home after the hour commute, I was exhausted and couldn't think anymore.
But despite everything, I'm still proud of my efforts and know that practice will make perfect.
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