Tuesday, July 15, 2008


I made some candy in class.

We had to temper chocolate, heat sugar to different temperatures to create different textures, fill truffles and make marzipan fruit. It was al very interesting and fun.

Oh yeah, it was tasty too.

We made French truffles, Swiss truffles, kiwi jellies, nougat, caramels coated in chocolate, French macaroons, coconut macaroons, almond florentines, pecan brittle, and marzipan flavored fruit shapes.

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