INTRODUCTION: Becoming a Master Chocolatier

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COOKERY TOPIC: Chocolate Truffles

 

THE MENU: 

• Gold & Irish Cream Ganache truffles

• Tea Ganache Truffles

• Honey Ganache Truffles

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MY PRIOR KNOWLEDGE:

My prior knowledge of chocolate is growing because of this class! I did not know that there are pre-made chocolate shells that can be used when selling chocolates. I admire the businesses that make their own shells and fillings, but the cost/time is too much for larger production. 

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LEARNING OBJECTIVES:

• Differentiate between different types of chocolate

• temper chocolate couverture

• Use tempered chocolate for molding

• Produce a variety of chocolate decorations

• Make chocolate truffles 

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BACKGROUND:

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RECIPES:

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