This delicious cake has two layers of moist chocolate sponge, with light and fluffy pink raspberry mousse in between and all around. Then a decadent chocolate glaze over top, and decorated with a chocolate leaf and fresh raspberries. Yummy!
In Chocolate Theory class we learned about Manufacturing Chocolate, and the Specifics of Dark, Milk, and White Chocolate. We learned alot about the cacao tree and the the different types of cacao (Criollo, Forastero, Trinitario, Nacional). We learned about the process involved with taking the chocolate from the tree to what you see in the store, such as specifics on: harvesting, fermentation, drying, storage and transportation, manufacturing, roasting, cracking and winnowing, grinding, cocoa liquor, conching, and alkalizing “dutching”. We also learned specifics about dark chocolate, milk chocolate, white chocolate, sugar, cocoa butter, vanilla/vanillin, emulsifiers, and couverture. 🙂
When my schooling started up again at the beginning of May, one type of class was missing from my schedule – Artisan Breads.
Its not that I didn’t want to take the next class, unfortunately, my schedule conflicted with the only scheduled class. And thus, I had to make a very difficult decision – to put Artisan Bread on hold. Well, at least only temporarily.
Because my schedule is always so busy and action-packed, finding time to bake bread at home can sometimes be difficult. But today, I made time! Today I baked a delicious loaf of Sourdough Bread. Mmmmmm….. 🙂
With the Victoria long weekend this past weekend, I was feeling like I was feeling a little lost. 😦
“Why?” you ask.
Because a long weekend means there are no classes Friday through Monday. And I have two classes during those days – Saturday mornings ‘Chocolate Desserts’ and Monday night’s ‘Art of Cookies’. But alas, they did not happen.
That said, it was Tuesday yesterday, and that means I had my Cake Decorating 2 class.
“So what did we do?” you ask.
We made Fondant. We had a demo on how to make your own Fondant from scratch. We also worked with commercial Fondant. I will admit it was my very first time. And I will also admit, it is much harder than it looks on tv! Ha! But that’s okay. The class was developed to be a learning experience. We brought in styrofoam cake dummies, and cake boards. And we learned all kinds of different techniques like: embossing, crimping, and just working with Fondant.
And I’ll be completely honest, I didn’t mind practicing, but my first time was the most successful. 😉 In fact, I had to cover that styrofoam cake three times before I finally got it right! Haha.. 😀
Last night was my first Chocolate Theory class and we learned about the History of Chocolate, and the Cocoa Plant. Its going to be a tough class b/c there is alot of information to learn. I even found out that I have six exams over the next four weeks! Yikes!
Well, despite the amount of work that lays in the path ahead of me, I will say that it was definitely interesting. But now I guess I better get studying.. 😉
In last night’s Cake Decorating II we made Pastillage Boxes and Cake Toppers. We experimented in with different techniques in decoration: cornelli lace, sponging, painting. We also experiemented with using different materials such as: royal icing, flood-work, food colouring, modelling paste, and so on. 🙂
In last night’s Art of Cookies class we made Chocolate Chip Cookies and Oatmeal Raisin Cookies. 🙂
The first chocolate chip cookie was invented in 1930 by Ruth Wakefield of Whitman, MA, who ran the Toll House Restaurant. One day she was experimenting with the recipe of a colonial cookie called “butter drop-do”. Having a bar of semi-sweet chocolate on hand, she chopped it into pieces and stirred the chunks of chocolate into the cookie dough. She assumed the chocolate would melt and spread throughout each cookie. Instead the chocolate bits held their shapoe and created a sensation at the restaurant. She called her new creation the Toll House Crunch Cookie. Word of the cookie spread. It became so popular that the Nestle company, seeing the potential, developed a scored semi-sweet chocolate bar with a small cutting implement so that making the chocolate chunks would easier. Mrs Wakefield’s cookie recipe was printed on the wrapper of each bar. This cookie became widely known when Betty Crocker published it in her radio series “Famous Foods From Eating Places” in 1939. 🙂
In yesterday’s Chocolate Desserts class we made a Peanut Butter Tart. Ooooh Yummy Yummy Yummy! 😀
A classic North American flavour combination, this dessert can easily be made into single servings, or be served in shot glasses without the shell/crust. It is made of layer upon delicious layer, starting at the bottom with a sweet paste shell. Then whole peanuts, a a yummy thick layer of caramel. Next you add fluffy clouds of peanut butter pastry cream piled high. Then topped off with a white chantilly in the centre of the tart. Lastly, sprinkle peanuts and chocolate curls on top. Fabulous!
In last night’s Cake Decorating 2 class we made Pastillage. We used that Pastillage to cut and mold pieces to make a box for next week’s class.
In Italian, biscotti means “twice cooked”. The word biscotti is derived from bis (twice) and cotto (cooked). Biscotti is also the generic term for cookies in Italian. The dough is formed into logs and baked until golden brown. The logs are then sliced, and the individual biscotti are baked again to give them their characteristic dryness.