Here's what I made:
From left to right, top to bottom: Coffee Palets Or (golden disc), Honey Truffle (square molded chocolate), Chocolate Caramel (dipped chocolate caramel cubes), and Praliné (round molded chocolate).
I really appreciated this practice session. I think I have improved in my piping and dipping techniques, or rather, a case of eliminating some undesirable habits. I was able to make the Coffee Palets Or more even in shape, and I reckon my dipped Chocolate Caramels were nicer-looking this time around.
When starting out in this industry, there's only one thing to do: Practice, practice, practice.
Just a few more days until the practical exam (8 June 2009)... I cannot believe I have been learning to bake for 9 months now... How time flies!
