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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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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

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