Sweet Like Chocolate

The moment you've all been waiting for! The last pictures from my course. I'll start with the pictures I promised last time I mentioned TAFE...three months ago...

Week 10- Sugar Showpiece

Unfortunately, I lost my original pictures of this masterpiece in a tragic iphone incident, however I did manage to take some pictures later on when it was in storage. The best part of this week was that I sustained no injuries! You read correctly! Zero burns to my skin. What a miracle.

My sugar piece in the gloom of the storage cupboard.

The central flower piece, with delightful purple highlights, and ribbon behind. 

A "blown" piece of sugar to top it all off. Nothing like a gold tipped eggplant to finish off a sugar piece.

Week 11- French Pastries and more Marzipan Modelling

Time for another coffee shop! This time, the theme was "French Pasties" which meant that we all made a variety of small cakes and pastry items. I was in charge of Lemon Meringue Tarts, Opera Gateaux and the assembly of the Othellos and Paris-Brest. 

Nudie Opera

 Named Opera

A close up so that you can admire my calligraphy. 

 Lemon Meringue

 A cheeky fridge shot of the trays, all ready to go.

And some more cake! 

All ready to go!

Remember lovely blow up Alice that I made out of marzipan? Well I also had to make a set of marzipan animals. I chose a set of Elephants. And here they are!

Little Ellie 

I was a slightly reckless driver on the way home from TAFE...

Week 12- Chocolate Tempering and Moulded Chocolates

Time for chocolate week! We learnt the technique of chocolate tempering in preparation of making individual chocolates. To practice, we used a variety of different moulds, which for me, included a set of dolphins, a rabbit, and an Easter egg. We learnt how to add colour to chocolate and how to pattern moulded chocolates. 

 Lovely.

 My decorated Easter Egg.

My slightly freaky Easter Bunny.

During this week, we also made a selection of fruit jellies, using pectin instead of gelatin. 

 Heart Jelly!

Apricot, Raspberry and Mango Jellies.

Week 13- Individual Chocolates

Time to make individual filled chocolates. I made caramel chocolates, fudge, and "Monza", affectionately named "Sugar Tits" by yours truly.

 Caramel 

Monza 

 Just being professional...

A selection of chocolates from the whole class.

And that, my friends is the end of Certificate IV. Thank you for coming along for the journey! Stop your tears though, this is not the end of "Butter, Eggs & Sugar." When I get my act together, I'll upload some pics from my placement at the Intercontinental. 

Happy Cooking! xx