Truffes au miel (Honey Truffles)
** Truffes (Rum Truffles)
** Rocher (Dark Chocolate balls with hazelnut paste ganache, and a chopped almond coating)
** Muscadine (Milk Chocolate logs, with Grand Marnier flavored ganache inside, and dusted with icing sugar on the outside)
Praliné (Hazelnut paste ganache in molded Dark Chocolate shells)
Boules de neige (Snowballs - White Chocolate balls, which are sometimes coated with dessicated coconut)
Pâte d'amandes (Marzipan Chocolates - Coloured marzipan, dipped in Dark Chocolate; in our demo, Chef N half-dipped the green marzipan in Dark Chocolate to create something eye-catching)
In our practical, which was immediately after the demo class, we had to make the ones marked with asterisks (i.e. three different kinds of chocolates). Here's my effort:
The ones coated in chopped almonds are Rocher (tastes like Ferrero Rocher), the white ones are Muscadines, and the ones coated in cocoa powder are Rum Truffles.
I managed to just finish on time, but I must learn to pick up the pace and work faster, because Chef N wants me to do so. He says if I don't, I will struggle in the next class (petits fours).
I really enjoy working with chocolates, but I need more practice. Tomorrow I begin my once-a-week stage (internship) at Stubbe Chocolate Shop (which is on Dalhousie Street, not far from Loblaws on Rideau Street). I hope this will teach me how to work faster with chocolates.
PS. Happy Australia Day 2009!!!
