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Making Chocolates

What a fantastic class! roseambr, my niece Gen and I spent the morning learning to make chocolates at Oregon Culinary Institute with instructor and all around great chef str8ontilmornin.

First, Chef str8ontilmornin talked about chocolate origins and the different melt and tempering temperatures of various kinds of chocolate. Then he demonstrated tempering, and making ganache, and caramel, and white chocolate (which he confirmed is not chocolate at all), and how to use molds.

Then he let us loose in the commercial training kitchen for three hours.



roseambr and Gen stuffing coconut filling into chocolate molds:
Making Chocolates

Together, we made two or three dozen of each of these:
Chocolates

Caramel-filled floral cube, almond-pistachio bark, caramel filled heart, dark chocolate-Grand Marnier truffle, caramel-filled gems, coconut filled, broken ganache-filled gem with sea salt, and milk chocolate truffle-filled fleurs-de-lys.



Chef str8ontilmornin is an easygoing, good-humored teacher with a tremendous knowledge of the subject and loads of patience. And graduate students who did all the dishwashing for us. It was awesome.

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( 13 comments — Leave a comment )
panisdead
Dec. 7th, 2009 01:08 am (UTC)
OH MY GOD. *covets*
emeraldsedai
Dec. 7th, 2009 01:34 am (UTC)
Everything tasted delicious, even though our technique left quite a few boo-boo looking chocolates. My personal fave was the nut bark--the nuts are dipped in simple syrup, then roasted in the oven for a while, then we added sea salt, then stirred them into the chocolate. Fantastic.
lamentables
Dec. 7th, 2009 06:20 am (UTC)
Oooooh, that sounds like my kind of chocolate treat.
serenity_valley
Dec. 7th, 2009 01:23 am (UTC)
Oh hai familiar molded chocolates and treats that visit me every few months! str8ontilmornin brings this very selection of treats home in a big box and I have to eat them. My life is very hard.

Sounds like you had a really fun time! I'm impressed you managed to take any pics at all in the midst of making them, since your hands were, as you said in your previous comment, covered in chocolate. You gotz skillz. Also, thanks for all the props to my DH. I'm biased, it's true, but I do think he's a pretty great teacher. So glad you got to take his class!
emeraldsedai
Dec. 7th, 2009 01:38 am (UTC)
I only managed the one picture of the coconut action during the class. I rode to work with my treasure bungeed to my bike rack, and took the group shot at the office while there was still one of everything left.

We really had a ball, and I learned enough to feel far more confident about using chocolate. I want to make my own Junior Mints next. :D
str8ontilmornin
Dec. 7th, 2009 05:40 am (UTC)
I'm so glad you three made it to class! It was even better with your questions and jokes. And kudos for riding. I wish I had stepped out to see Clyde in person.

Let me know when you are ready to tackle the Junior Mints.

And thank you so much for the kind words.
emeraldsedai
Dec. 7th, 2009 05:48 am (UTC)
Yes! I thought as I got back on Clyde to go to work that it was a shame we didn't make time for introductions.

I'll be ready to try Junior Mints soon. There must be some kind of mold... *goes hunting on internet*
pennywhistle
Dec. 7th, 2009 08:34 am (UTC)
WOW!! That all sounds like so much fun AND DELICIOUS!!
emeraldsedai
Dec. 7th, 2009 06:18 pm (UTC)
It really was everything festive and tasty!
communicator
Dec. 7th, 2009 09:30 am (UTC)
Looks yummy. I know happytune would love that course.
emeraldsedai
Dec. 7th, 2009 06:21 pm (UTC)
It really was a lovely way to spend a cold winter morning.
roseambr
Dec. 12th, 2009 07:05 pm (UTC)
A week later and I still have a box of chocolates! A number of them are going to an evening party tonight and the rest to my Dad's for the Christmas Boat party. I agree with all you shared about the class and instructor. A great time was had by all!
emeraldsedai
Dec. 12th, 2009 07:46 pm (UTC)
I took mine straight to work that same day and they were gone by Tuesday. Everyone was high.
( 13 comments — Leave a comment )

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