These are the beer truffles I dipped and sprinkled with white chocolate shavings. The shavings had to be sprinkled before the dark chocolate coating dried, so that meant I had to dip 5 or 6 chocolates at a time, sprinkle the shavings, then dip another 5 or 6, and so on.
These are some of the chocolate boxes I made and decorated. I am slowly getting the hang of making chocolate boxes with molds, and of tempering chocolate with the seeding method (we mainly do the tabling method at School).
On Monday, I made my second Pain Soleil in Production Kitchen. It was similar to the first one I made, but I added some apricot pieces in the middle (as you can see in the photo), and I brushed the bread with apricot glaze after baking. The bread turned out well, and was served to the staff at LCB Ottawa at lunch.
Practice makes perfect indeed. I actually noticed a significant improvement in my performance, even in the space of a few hours doing the same task. That is why stage (or even volunteering in Production Kitchen) means so much to me.
