A Smorgasbord of Chocolate

The problem with our chocolate module is that we don't really get to taste or take home our final products...today we didn't even see the chocolates we made because they needed to set up in their molds overnight. And y'all know what happens when I don't get to see the results of the class, neither do you. Hopefully tomorrow you will get to see our molded chocolates and also get to see the process of making them because without "visual tools", they would be impossible to explain. See y'all tomorrow!

Until then, here are a couple pictures of one of my chocolates from yesterday. On the inside is the gianduja that we made last week. The gianduja is covered (in a process similar to dipping cheese in fondue) in chocolate and then a colored cocoa butter transfer is placed on top and the heat from the chocolate melts the cocoa butter and the design transfers to the top. Doesn't it look darling?! Pretty tasty too if Collin Murray and I did say so ourselves.


Naked gianduja -- pistachio and milk chocolate flavored -- cut into tiny little cubes


Enrobed gianduja with the cocoa butter transfer setting up on its top


Finished chocolate!