PickPoppies10h ago
DAY 176 (Yesterday) we locked our chocolates, tempering went okay but I could have done a better job with the locking but lesson learned I guess. We also tasted everyone's chocolate, wasn't thrilled with how mine turned out. My gianduja was too dry and I couldn't taste the caramel #Baking #BakerySchool #BecomingABaker #Chocolate #Candy
Show threadRyan9h ago
@PickPoppies I don't know what they are supposed to look like but the light overhead makes them look quite glossy. They look uniform and very impressive to me. It's too bad they didn't live up to your expectations. Will you practice these techniques again?
Show threadPickPoppies7h ago
@fullywoolly They have hazelnut in them so I didn't want to use wild colors, I will make some chocolates with more "colorful" flavors so I can use more colors. My classmate did some really colorful ones and they were so pretty!
Show threadRyan
@PickPoppies that sounds like a fun thing to try. Can you use the school facilities to keep working on it outside of class or kinda just onto the next thing?
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Show threadPickPoppies6h ago
@fullywoolly I have chocolate molds at home, I'll buy some colors. Summer time is not the best to work with chocolate in a home kitchen as it tends to be too hot