Last Class of Superior Pastry

We all showed up for our last class with absolutely no clue what we would be doing that day. In order to help prepare us for the approaching world of real-life baking, we would be assigned in teams to make a type of dessert. After planning the approach and recipes, we were then thrown a challenge (like an allergy) and had to rework the plan in order to accommodate it. As well, throughout the class Chef E would interrupt us with a question as to sanitation, procedure and, in one case, a mock scenario: a member of one teamcut herself and her partner fainted at the sight of the blood. We all had to stop and figure out how you should deal with the question or scenario.

I partnered up with Jess, of course. And it seemed like a bit more than a coincidence when we were assigned to make chocolate candies, which was magnified even more so when Franceska and Kathryn in the next group were assigned chocolate candies as well. I'm sure the chefs are aware that we're all working on our holiday chocolate box business as Les 4 Chocolatieres... I'm still not sure what their motives were for assigning chocolates to us; it was such a breeze. Considering that we've made over 3000 chocolates in the last couple of weeks, it felt a little too easy.

We started off with a plan to make some really delicious chocolates. A couple types of truffles, some caramels and rochers. Then came the hitch to our plan. Turns out one of the hypothetical clients we're making these chocolates for is allergic to dairy and absolutely none of the chocolates can contain dairy. Which ruled out most of the truffle ideas, as well as anything with white or milk chocolate.

The second hitch was that one of the clients is pregnant and must have some sort of truffle. Jess and I looked at each other, completely baffled. Neither of us has ever made a truffle without cream and my mind was working about as slow as molasses... I surreptitiously looked it up on my iPhone. It felt like cheating and I wasn't proud of it, but we did hit on the idea to use coconut cream. Brilliant! Except the school didn't have coconut cream in the pantry. I nearly smacked my head against the marble in frustration. Chef E finally gave us the guidance we needed to use a fruit puree in place of cream - simply simmer the puree and pour over chocolate, and Presto! Delicious ganache. Which is really quite delicious, and not nearly as fattening. So easy, and yet I would never have thought of it there.

In the end, we made raspberry truffles (with raspberry puree), dipped in both icing sugar and cocoa powder. Coffee marzipan dipped in dark chocolate (some coated with gold dust, others topped with a chocolate coffee bean). We filled two different molds with the raspberry truffle filling for a more polished finish. And finally, molded chocolates filled with crunchy praline (my favourite).

I have to say that the real treat of the day was when we were interrupted by the student services staff, who came in wearing Santa hats and distributed little gift bags to everyone. It was a very pleasant surprise and a nice touch on our final day of class.

Ice Carving

To continue with our relaxing schedule was our carving class. The media for carving is determined by the season: in winter, you work with ice, in summer with lard. I was a little reluctant to try ice carving as I heard that a student from the previous term had injured herself and been sent to the hospital for stitches. And I can be pretty clumsy when under stress.

It was a very enjoyable class. Chef A is a master carver and to see him work is absolutely awe-inspiring. In less than an hour he turned a flawed block of ice into a beautiful swan.

On a team with Jess and Franceska, we made a polar bear. We were getting along pretty well with it, when it starting to rain quite heavily. Everyone did a really amazing job for the first time ice carving. Chef A helped with the finishing touches for us so we return back to the warmth and dryness of the school.

Our polar bear

Snail

Fish

Dolphin

Diamond Ring