Chocolates was my first module of the course. It was a great start to the Patisserie course, and I adore chocolate. The most difficult part really is nailing the tempering of the chocolate, after that it’s pretty breezy.
Chocolate bonbons, and pralines are so versatile with a wide diversity of flavours. The Earl Grey tea ganache changed my life, since adapted it to versions with Lady grey and French Earl Grey. The module
explored dipped, and moulded chocolates. I much preferred moulded, easier and felt more flexible to decorate.
We covered a lot of different flavours among the praline and bonbons, including:
- Dark Chocolate Truffles
- Mint Drops
- Moulded Raspberry Bonbons
- Almond Toffee Rochers
- Coffee Bonbons
- Hazelnut Toffee Clusters
- Praline Squares
- Earl Grey Tea Logs
- Curry & Passionfruit Bonbons
- Vanilla Caramel and Peanut Praline
Since taking this class I’ve tried a variety of different fillings at home, and expanded my culinary wares to include a variety of chocolate moulds for exactly this purpose. Though I find it difficult to do Chocolates over summer here, these are a fun winter treat :).
