I did the chocolates & pralines class over a period of 3 days, and as a group, we
managed quite a few chocolates & pralines. In Australia, we generally classify a praline as a chocolate containing nuts. Production included a variety of moulded chocolates, cut & dipped ganaches, cut & dipped pralines, a mixed nut nougat & a chocolate & pistachio nougat. We also had a chance to do a few chocolate bars.
The course also involved decorating chocolate moulds with cocoa butter colours, either sprayed or applied by flicking the paint off a brush. The dipped chocolates were decorated with edible decorations like freeze-dried raspberries sprayed with cocoa butter, & chocolate-coated popping candy or through the use of texture sheets (which have a pattern in them) & transfer foil. One of the dipped chocolates was even decorated with the rounded bowl of a plastic spoon coated in silver metallic powder & pressed into the surface of the dipped chocolate to create a coloured indent.
It took me a while to get used to crystallising/ tempering chocolate again. It's a skill that is quickly lost if it's not practiced. However, as Dean Gibson, an old TAFE teacher says, chocolate is always unpredictable.
Photo: our chocolates & pralines displayed with chocolate sculptures
Photo: a selection of chocolate bars, chocolate-coated nougat sticks & nougat bar
Front row L-R:
-Praline three-ways (praline with hazelnut flavoured layers in dark, milk & white chocolate)
-Vanilla milk (ganache)
-Speculos praline (praline flavoured with spices)
-moulded heart with maple caramel & chai ganache layers
-passionfruit pate de fruit (jelly)
-moulded half sphere with lemon basil ganache
Back row L-R
-Vanilla caramel (hard set)
-moulded rum & raisin
-Caramelised praline (layered marzipan & hazelnut praline. A caramelised hazelnut is stuck on top, then the whole piece is dipped.
-Jasmine & raspberry ( ganache)
-Blackcurrant pate de fruit dipped in chocolate
-Java praline (flavoured with sesame seeds)
Overall, a very enjoyable class.
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