Oh chocolate

Oh chocolate

We just did our chocolate practical at ICE, and what a relief it is over. Don’t get me wrong I’m one of the biggest chocolate lovers out there. Chocolate is something I will certainly be playing with but it was so much pressure completely a bon bon in 4 hours. It’s not that it can’t be done cause of course that’s how chocolatiers do quickly to mass produce. There’s a lot that goes into it.

Was I worried? Oh yes I was. I had missed a chocolate day where the chef had shown us how to cap (close) the chocolate. So the first time I did it was on Friday and I was a huge mess as well as my work station. I was on the verge of tears I just felt like the day went to terrible. However, my honey lavender bin bins managed to come out beautifully despite all my struggles.

So all weekend long, I was internally stressing about my practical. I knew I had to due well. I was constantly going over the tempering temperatures, the method of how to create a bon bon and just doing my best to not self sabotage as that’s something I do when I’m close to succeeding.

Sunday night came around and Matthew wouldn’t get to sleep, I’m stressed about doing well and didn’t sleep either but I got myself organized on what tools I need at my station and what I’m doing first to get my act together. Monday morning that list was what really helped get myself together. Yes I struggled a bit. I missed a part of the mild when painting, which also could have been cleaned better. My filling was a little high on a few and my capping wasn’t perfectly pretty but I nit only managed to get them all looking great, I kicked ass and got a 91.

Why I don’t enjoy working with chocolate? It can be very tricky. Tempering chocolate is a master skill. It’s so easy for it to go wrong. It’s pricy too. The amount of work that goes into making chocolate is a lot. From farmer inn, harvesting, fermenting, roasting, grinding etc. It’s a long and huge process with many people involved. I would gladly pay a lot of money for others to make my chocolate.

I'm the mom to Matthew, which we run and own Matthew's Kitchen. I'm 27 and studying to be a pastry chef. I love to cook and bake but my passion is in the pastry arts. Matthew is a 5 year old who began cooking when he was 1. Through the years he has not only gained valuable skills but has grown his palette. Together we want to share our passion for food with you and your family
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