"A Lesson in Chocolates"

I've always wanted to learn how to make chocolates the correct way. I mean the real way not those chocolates that people sell online made from compound chocolates!! I've always wanted to learn the process of tempering chocolates and also how to make the variety of fillings that are used inside these delectable sweets.

I've already hinted to Soon Ching of Artisan, a few times, to conduct a chocolate class at her center. So, when the opportunity to learn more about chocolates was given to me, I was very excited. The chocolate class was conducted by Chef David Lee of Epicurean Cuisine & Patisserie. This would be my third class with him. Prior to this, I've attended his macaron and choux pastry class.

Chocolates are very temperamental. That's what I learn!! You have to handle them with great care! Just like how you handle a woman, I guess. Hehehe.... The chocolates need to be melted at the right temperature, then cooled down to the right temperature and then bring it back up to the ideal temperature. See, what I mean about chocolates being temperamental! Different type of chocolates would have different kind of temperature reading. Dark chocolates are more hardy as compared to the milk and white chocolates. So, we need to be very careful when working with different types of chocolates. That being said, the rest of the class was actually quite easy.

First step, to melt the chocolate

Then, temper it to a lower temperature - 27-28 C for dark chocolates

The dark chocolate at its ideal temperature and ready to be worked on!

I learned to make three types of filings, the sea salt caramel filing (which I so love!!!), pistachio ganache and raspberry ganache. The caramel filing was paired with dark chocolate, pistachio ganache with milk chocolate and raspberry ganache with white chocolate. Of all, my favourite was the caramel and dark chocolate pairing. We also learned how to make truffles.

Coating the base of the chocolate mould before piping in the filing

The base all coated with chocolate

The sea salt caramel piped 3/4 into the mould

Our chocolate all beautiful and ready to be eaten

The truffles were relatively very simple to make. Chef David prepared the chocolate ganache first, then had it piped and cooled in the refrigerator. After its cooled and has harden a little, the ganache is coated with dark chocolates and then coated with good quality cocoa powder. I don't quite like the truffles made with dark chocolate as its quite bitter for my palette. I am going to try making it with milk chocolate instead. Hopefully, I can try making them soon rather than later!!

 The ganache is piped into a cone like shape

 Then, dipped into the dark chocolate for coating

Then coated with a good quality cocoa powder

The truffles are then put into a sifter, to shake off the excess cocoa powder

Walaaa... our handmade truffles!

All in all, it was a fun learning experience. I learned so much about chocolates and am quite excited to try my own handmade chocolates. Its always good to learn something new and for me, I always look forward to gaining more knowledge and to explore more new things especially in this culinary line.

I end my entry today with 2 photos taken at the end of our class with our instructor/mentor, Chef David Lee.. Until next time, cheerios ;)

Our treats for the day

Group photo with the instructor

 xoxo,

Elinna Bahrin

Pink Ellies Novelty Cakes