Chocolate work

Today was the first day of working with chocolate in Superior pâtisserie. I have been lucky with chocolate in the past, with the exception of my last final exam (writing in chocolate went horribly wrong), so I wasn't too worried about working with this medium again. In fact, I've been considering doing a small stage after graduation in chocolate if possible.

Bittersweet Chocolates with Burnt Caramel center, cacao bean mold

The caramel filling is extremely addictive--I took the extra filling home because it was so good). We used 1/2 a bean of vanilla as it intensifies the flavor of the caramel.

A few considerations when making chocolates in molds:
1) Obtain a very accurate thermometer! It will make a difference until you are an expert and can take an accurate temperature reading with your pinkie or tongue (not joking about the tongue, it was gross to see how this works the first time but apparently a common way to test the temperature, old school style. Basically you make a ribbon of chocolate with a spatula and let it drip down your tongue. Interesting, huh? FYI, they don't technically teach us this at school).

2) Work cleanly. Chocolate is a mess but once the chocolate gets on your utensils, clean it up or you'll be spending an hour cleaning you and your workspace. I was clean today but others had to spend a lot time cleaning.

3) Important! Examine and clean (or reclean) your molds before using them. My mold looked very clean but I should have wiped the inside of every crevice of the mold to obtain the shiniest result.