Today was the final day of Chocolates & pralines level 4. This class, like the level 3 class, covered decorative techniques such as silk screen printing & creating tiles for dipped chocolates. Chocolate moulds were decorated with metallic powders & then spray painted. We also did a mould where the 3 different chocolates were combined in a bowl & then drizzled over the moulds to create a striped effect. This effect is seen on the heart shaped chocolates in the photos. Fillings for this class included pralines, fresh fruit & marshmallows. We again had a go at the crusted liquor candies to use as an insert in a moulded chocolate.
I apologise for the quality of photos. I've tried to get more detail in my photos, so am trying a white background to see if it enhances them.
Photo: Savour always do a beautiful display of the chocolates & pralines produced in the class
Front row L-R:
Mandarin
Hazelnut praline bonbons
Chocolate mousse mallow (enrobed in chocolate)
Strawberry cheesecake
Scented pineduja delight
Caramelised blueberry
Yasmin ( lemon thyme caramel enclosing a liquor pearl)
East meets West ( sesame gianduja & sesame ganache layers)
Back row L-R:
Milk chocolate caramel with salted butter
Lychee & strawberry marshmallow
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