Improvements!

Day 5 of advanced chocolates. We started out making a butter caramel, which was surprisingly more difficult than anticipated! After making a dry caramel (adding sugar to a hot pan without water) and whisking in butter/honey. In order to keep the emulsion, you essentially have to whisk an absurd amount while keeping the caramel hot (but not boiling!) I actually have little blisters! But it ended up working on the first go!

Butter caramel

Mendiants
Since we had some extra time...super easy, tempered chocolate with fruit/nuts.

Rocky Road

A while back I made marshmallows in Pasadena. I had a bit of a hard time working with the meringue/sugar. So I was admittedly a bit concerned when the rock roads required we make them. But it ended up being pretty basic! No problem at all. I know I've improved but I love actually seeing the difference! Things that used to be challenging are now easy, and items I've never thought I could do (bon-bons for example) I've been able to achieve with great success! Of course, the ultimate test will be the wedding cake, what I've been dreading the entire program! It's coming up soon...