I am currently in a class called chocolate confections and sugar centerpieces, where we are learning to make candy, whether it be chocolate or sugar, and giant centerpieces out of all different types of mediums. I am having so much fun in this class, everyday we make something not only fantastic to look at, but oh so tasty as well. I have been singing songs from Willie Wonka all week, my current tune is "The Candy Man Can".
This is a simple chocolate centerpiece with an assortment of chocolate confections. The centerpiece really only took about ten minutes to make, chocolate is so much easier to work with than sugar. Sugar has to be at such a high temp for it to stay malleable. Chocolate on the other hand is kept in the high 80s and solidifies very quickly. The assorted chocolates consist of rocher, which are absolutely to die for, sliced almonds covered in apricot liqueur and sugar, then toasted, then covered in gooey dark chocolate and set out to congeal. There are other confections on the display, but once you've tried a rocher, you wont want any other chocolate... ever!
This is my sugar centerpiece with assorted chocolate confections. It is a mixture of pulled sugar, poured sugar, and eruption sugar. Below is a bigger picture of just the piece.
This is an assortment of chocolates I made for my dad.
This is a simple chocolate centerpiece with an assortment of chocolate confections. The centerpiece really only took about ten minutes to make, chocolate is so much easier to work with than sugar. Sugar has to be at such a high temp for it to stay malleable. Chocolate on the other hand is kept in the high 80s and solidifies very quickly. The assorted chocolates consist of rocher, which are absolutely to die for, sliced almonds covered in apricot liqueur and sugar, then toasted, then covered in gooey dark chocolate and set out to congeal. There are other confections on the display, but once you've tried a rocher, you wont want any other chocolate... ever!
This is my sugar centerpiece with assorted chocolate confections. It is a mixture of pulled sugar, poured sugar, and eruption sugar. Below is a bigger picture of just the piece.
This is an assortment of chocolates I made for my dad.
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