Susie's week of Confections and Chocolate
This week Susie has focused her baking efforts on candies (confections) and chocolate at Le Cordon Bleu. They started out making homemade marshmellow. . . in different shapes and even putting spirals on sticks like lollipops:
. . . as well as pate de fruits-stuffed "ravioli (pate de fruits are like the old Chuckles candies but more intense in flavor):
They also made nougat and dragees chocolat, chocolate covered caramelized almonds -- along with the pates de fruits and marshmellow shapes:
The last half of the week was devoted to chocolate. They made two-hand-dipped chocolates: one dark chocolate ganache and one caramel milk chocolate ganache; and then two molded and filled chocolates: one with a chocolate banana filling and one with a chocolate passion filling:
Bon appetit!
Steve
. . . as well as pate de fruits-stuffed "ravioli (pate de fruits are like the old Chuckles candies but more intense in flavor):
They also made nougat and dragees chocolat, chocolate covered caramelized almonds -- along with the pates de fruits and marshmellow shapes:
The last half of the week was devoted to chocolate. They made two-hand-dipped chocolates: one dark chocolate ganache and one caramel milk chocolate ganache; and then two molded and filled chocolates: one with a chocolate banana filling and one with a chocolate passion filling:
Bon appetit!
Steve
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