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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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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*

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