Mad about Chocolate

I know some people who loves chocolate so much, it drives them insane, they will have no problem choosing an ice-cream flavor at a parlour, but for me, chocolates are alright, but I'll like to listen to other suggestions first, namely something fruity, esp red fruits-raspberry, cherries, etc....

Anyway, I've learnt to respect chocolate a lot after this course, and I now believe there is a god of chocolate. Why I say this is because... tempering chocolate can be quite tricky. You have to melt (dark) couverture chocolate to 45-50C, bring down to 25-27C, and bring it up to 30-31C for use. It's not as simple as just heating up and waiting for it to cool down. You will take an hour or two for that, depending on the quantity. You have to use a bain marie, a very accurate thermometer, and a good marble top to spread and cool the choc down. This process is called tablage. You really have to give it time and a keen eye and respect what is happening and you react according to it. You don't do what you want with chocolate. Chocolate lets itself be done, it teaches you. Unfortunately, it's easy said than done. The perfect tempering at 30-31C can be very elusive, I myself, had a run-in and had to temper twice during one practical. (Maybe the cocoa god was punishing me for not prefering chocolate at other times.) There was a girl who had to temper 4 times in the same practical. *shudder* She was almost crying. She didn't have a lot of time to piece up her model.

Only then is it ready to be used for either pouring into molds, or shaping to the various showpieces you see in the photos here. And once it cools, it can solidify quite quickly, and if you're not careful and break some, pray that you have enough tempered chocolate to begin again. Otherwise, you will have to pick all your scraps, go through the whole roller coaster of temperatures again to temper them. So the next time you purchase a S$2-3/pc of gourmet choc and wonder why does it have to be so expensive.... well, it does!!!!! It's a lot of work!! And skills to make it a beautiful piece.

When chocolate is well-tempered, it gives that glossy shine, it breaks with a snap, and maintains hard in regular room temperature. The colours you see are edible coloring. These past week and half, we have been steadily building up our skills and techniques in handling chocolate, from basic spheres and hemispheres, blocks, to little hearts, and other shapes, and finally freestyle. We had to produce 2 show pieces for our practicals. Needless to say, as time ticks towards the H hour, everyone is frantic, hands are thick of choc and oily, the whole table is filled with choc stained spoons, spatulas, bowls.... and praying hard that the pieces you just stuck together doesn't come undone! All these with a clean set of uniform, of course!

I leave you here with some of my 'creations', LOL!

I filled the the rounds with apple caramel (with lotsa calvados) filling that burst in your mouth when you pop one into your mouth.

The main piece took 2 practicals to complete - the base is a chocolate box that we made out of a cake ring, and a lid of solid choc disc. You can use it to contain those yummy bite size chocolates.

This was what it looked like before I added more shapes and the final touch of the choc flower.

I know many people say it looks over the top, I agree too, lol! But then again, there're always people who shop at Versace...

Yes, everything (I mean, everything!!) is edible!!!