"Exercise is a dirty word... Every time I hear it, I wash my mouth out with chocolate."

Haha...just a little chocolate humor for you.

We are on week 2 of chocolate candies class and it is fabulous..

Check it out!

 Making Nougatine
 Rolling it out thinly
 Skoring it! Getting ready to dip in yummy dark chocolate.
 Casting Ganache for chocolate candies

 Filling candy molds for a white chocolate pistachio ganache

 Scrape it clean!

 Fill it nice..
 Cap it off..and ready to set.

 Piped Rum Truffles
 Rolling the truffles in chocolate
 Finishing them in cocoa powder
Two candies made by Chef Josh.
Banana white chocolate ganache with Raspberry pate de fruit
Passionfruit white chocolate ganache

So much to learn, so much to eat.
All so exciting...
more to come!



Plated Desserts-A whole other world!

So I know its been a while, it been a busy couple of weeks.

I wanted to do a run through of some of the plated desserts we made over a 2 week period.

Here it goes...
Roasted Pineapple -mango sorbet and tuile
 Pear Hazelnut Financier -ice cream and pear chip
 Vanilla Bean Souflee-divine!
 Vanilla Chiboust with lemon madeleine, strawberry compote and tuile
 Papillote with baked fruits and strawberry sorbet with caramel tuile
 Red Plum stew-spice ice cream and tuile
 Creme Caramel-chantilly cream and berries

 Crepe Suzette
 Citrus Soup
 Cappucino Creme Brulee-chocolate cream and nut biscotti
 Almond Flan / Panna Cotta-fresh berries and tuile

The last 3 wks of plated desserts and exams have been exhausting..today we begun chocolate! Getting excited to work and learn with this new medium:)...stick around for new updates and info about something I think everyone loves...chocolat!



Ice cream...pure love!

I knew you would come back for more...

Who could deny ice cream.
The last two days we finished our Vacherin and Made a Vanilla Parfait Bombe.

 Decorating the Vacherin with Chantilly cream, Meringues and Berries

 Chef's Vacherin
 My Vacherin
 Very nice Big Wang, Maura looking a little serious lol
Rosie decorating her cake

Now onto the Vanilla Parfait Bombe...
A dome of Vanilla parfait, Raspberry Coulis, and Chocolate Ice Cream, with a base of buttery almond sablee crust....very nice:)

 Filling our domes with Raspberry Coulis
 Next Vanilla parfait....time to blast freeze!
 Pop it out:)
 Coat the dome with chocolate ice cream
Pop it back in...
 Coast in chocolate ice cream and top with sablee crust
 Blast freeze, and voila!
 A dome:)
 Spray time....spraying with a fine coat of chocolate and cocoa butter
 Decorating with Meringue, Sablee cookies and French Strawberries:)

and...my cake below!
Ciao ciao for tonight..



I Scream you scream...we all scream for ice cream!

Well...not ice cream yet!
We have only made sorbets so far!!
But nonetheless delicious...

Pineapple Surprise
Pineapple sorbet, candied pineapple and raspberry coulis

 Cutting our Pineapple

 Filling with raspberry coulis and candied pineapple we made with simple syrup

Time to freeze and spin:)
so creammyyyy
True pastry chefs-piping our sorbet!
Isn't pretty:)?

Time to start the Vacherin! Pronounced (Vash-RAN)

A dessert cosisting of crisp meringue rings layered with ice cream or sorbet, chantilly cream and meringue decor and or various fruits.

 Layering Raspberry and Lychee

Bettina making an earl gray base:)

Tomorrow we will be finishing our Vacherins and spinning chocolate ice cream as well as many other flavors!!