Working with Chocolates

Today at Stubbe, where I am doing my internship once a week, I learnt to temper chocolate with a method different from what I am used to at school. I also dipped over 150 truffles, made heart-shaped chocolate boxes and some fruit-and-nut bars (as shown in the photos below).


A delicious fruit-and-nut bar. Contains hazelnuts, almonds, pistachios, dried cranberries, blueberries, cherries and dark chocolate.


The finished product.

It was an interesting day. I learnt and practised so many new techniques. I know in my heart now that I want to work with chocolates if I get the chance in the future.