Kitchen 9 - All day chocolate workshop

What a mess that day was. By the end chocolate was everywhere. I personally think there was too much on the schedule for just one day. Here is what we had to do:

• Tempering chocolate
• Colouring white chocolate
• Making chocolate truffle/ganache and piping it into moulds
• Making a chocolate fondant, with pistachio ice cream, hot chocolate sauce and Pistachio praline
• Making white chocolate mousse in chocolate acetate served with berries

It might not sound like sooo much. But the tempering of chocolate is right pain, let me tell you. You have to get the temperature right and if you don't - especially if the chocolate gets too hot - you have to start all over again with new chocolate. What a waste! But if the chocolate gets too hot, it loses its sheen.

And making a chocolate fondant is not really the easiest of things. Much can go wrong here as well. Also the making of a chocolate acetate involves, I think, quite a bit of luck. You basically have to spread chocolate thinly on a template of flexible plastic, get it to set in a certain shape, then peel of the plastic and hope it won't get distroyed.


Anyway, long story short and end of complaining, here are my creations: