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Friday, April 10, 2009

Susie's week of Confections and Chocolate

This week Susie has focused her baking efforts on candies (confections) and chocolate at Le Cordon Bleu. They started out making homemade marshmellow. . . in different shapes and even putting spirals on sticks like lollipops:

. . . as well as pate de fruits-stuffed "ravioli (pate de fruits are like the old Chuckles candies but more intense in flavor):


They also made nougat and dragees chocolat, chocolate covered caramelized almonds -- along with the pates de fruits and marshmellow shapes:


The last half of the week was devoted to chocolate. They made two-hand-dipped chocolates: one dark chocolate ganache and one caramel milk chocolate ganache; and then two molded and filled chocolates: one with a chocolate banana filling and one with a chocolate passion filling:



Bon appetit!

Steve

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