Wednesday, November 21, 2012

Chocolates and Confections

I have completed Chocolates and Confections! I thought this class was extremely interesting and one of my favorite classes so far! The science behind making confections is rather detailed, but you don’t have to be a genius to understand the basics. We learned a lot about the crystallization of cocoa butter and sugars, as well as the scientific details of tempering chocolate.  We focused an entire week on making different kinds of ganache. Ganache is simply an emulsion of chocolate and liquid. The liquid used in ganache can range from different types of dairy products to juice, and even beer!

It is such a versatile component that can fill truffles or just be left on it’s own. Ganache can be a very easy thing to make, but it is just as easy to mess up. To successfully make a ganache you have to keep into consideration the fat to water ratio, the amount of agitation, and the temperature. Luckily, there are techniques to fix it too. Now that I know the science behind chocolate, it is a lot less frustrating!

This course was taught by Chef Peter Greweling, CMB. He is a very passionate confectioner and knows anything you would ever need to know about chocolate! He actually wrote the textbook for the class and I highly suggest it if you are interested in learning about candymaking.

Just a few of the delicious products I made in class!!

Dulce De Leche Coffee Truffles: Coffee ganache (Cream infused with coffee beans & Milk Chocolate) and Dulce de Leche dipped in milk chocolate
Eggnog Drops & Creme Fraiche Milk Chocolates: Creme Fraiche ganache with milk
    Anise Sticks: Milk Chocolate ganache with Anise flavored liquor

    Grand Marnier Truffles: Dark chocolate ganache with Grand Marnier
    Dark and Stormies: Ginger infused white chocolate ganache with
    Bermudian rum dipped in dark chocolate
    Spiked Eggnog Chocolates: Nutmeg white chocolate butter ganache
    with rum dipped in thinned dark chocolate
      The 2nd half of the class focused more on confections other than chocolate. My partner and I pulled our own batch of grapefruit hard candy. With a hefty addition of citric acid, it was tangy yet still very sweet. 

    I made fruit candies made with different gelling agents. Pectin, Gelatin, and agar

    On the last day of class, Nougat day, I requested to make Milkyway Midnights (my Dad's favorite candy bar!!). It is so cool to be able to eat something that tastes identical to something  you've been buying at the grocery store, but making it yourself!

     - Racheal

    1 comment:

    1. I have been reading this book. I'm a hobby home baker/chocolatier, and was incredibly intrigued by your comment of beer panache. Please elaborate-cream or butter ganache? Would you be willing to share-just beer, or reduced? This is such a bizzaar thought that I just want to try it. (I don't even LIKE beer!) Thanks for reading, anyway!