I have been taking the longest time to get this post up. Somehow I couldn’t find time to edit the pictures, no idea how to start writing and what to write. In fact, I took a while to get back to my usual routine after a topsy turvy month of work with crazy schedule and a good 8 days away. All I want those days are plenty of rest but all is well worth, it’s really a very fruitful trip made, working with colleagues from other countries and observing their culture. Unfortunately my Xmas bake sale was also totally disrupted, I had to put aside all the pretty baking cups, quinns etc that I bought for the festive season.
I have always wanted to attend chocolate making lessons, proper ones with tempering chocolate and not using compound melted chocolates and pour them into a mould. When I saw Chef Judy Koh of Creative Culinaire organising a Christmas Chocolate Making Class, I was really delighted and sign up for it. I’ve always enjoy her lessons, thou the class may be slightly big but it’s sure very informative and I like her way of conducting the lesson, she made things so easy and stress free that it’s only a piece of cake and reminding us not to get stress over it.
This is one of the dirtiest lesson I had, we had chocolates on hands, the table, arms etc and you could occasionally spot traces of chocolate on someone’s lips as well! Oops … not mine! We learnt how to temper chocolate which is really interesting! How to prepare the ganache, how to do moulding etc. It’s indeed a fruitful lesson with both theory and hands-on covered. On the other hand, I am so looking forward to the lesson that I bought my chocolate moulds during my overseas work trip even before I took the lesson, especially when there are so limited choices.
I bought more of Valrhona 55% Equatoriale and gotten the chocolate transfer sheet to try out too. It wasn’t as messy as I thought it will be but I didn’t do a good job here, have learnt how to improve the next time I try it again. I have not tried using compound chocolate to make chocolates so is not sure how it is like but I could say that this batch of handmade chocolate (thou not visually perfect) is smooth and silky! I like how you allow the chocolate to melt in the mouth slowly, the texture is smooth and silky that just glide down the throat. And there isn’t a tinge of “oily” taste too! For the orange truffle, it would have been better if orange zest is added to enhance the orange flavour.