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Chocolate immersion weekend!

December 23, 2015 by sarah

I was really busy at the weekend. And I mean seriously busy. It was my chocolate immersion weekend! I decided that as part of my teaching myself the art of chocolatier, immersing myself in the chocolate making process from start to end would be a great way to learn. Eight kilograms of chocolate and 25 hours later, I feel I am happy to temper dark, milk and white chocolate, make molded chocolates, hand dipped and rolled truffles and improvise chocolate recipes to get my flavours nailed. And I definitely learned too; I need to charge more, I need to estimate weights for boxes of chocolates better and I need to reduce wastage especially on molded chocolates. But the seconds are not going to waste – I am sick of eating them over the past few days so I am going to take the remainder to work tomorrow for our Christmas Eve lunch party. And for all those who didn’t get any this year – get your orders in early next time!

Happy Christmas one and all, and may it be a chocolately one!

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Capping molded chocolates

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Hand dipped pate de fruit with hand decorated tops.

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Filling molded chocolates – with a gingerbread ganache in this one.

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Intense look of concentration as I temper the milk chocolate.

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Hazelnut praline whips with crystallised hazelnuts, waiting to be dipped.

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Molded chocolates waiting to be capped.

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All the chocolates laid out, nearly ready for boxing up!

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Don’t they looks pretty?

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Hazelnut praline whips finished with a dusting of gold.

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Black forest hand rolled truffles in the fore ground and port ganache swirls behind.

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Close up of the hazelnut praline whips.

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Boxed chocolates

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Caramel squares in dark and gingerbread ganache hearts.

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A box ready to be dispatched.


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