Student Diary: Advanced Pastry Arts, Day 8
Chef had made silicon molds of prickly pears at his main job, and he brought them in to explain the process of making the molds and so we could use them. So what does one do with a chocolate prickly pear pad?
Turn in into a backdrop for the strawberry prom, is what.
The wound in the left-most berry is from being pressed into the styro box. Fire the limo driver! Oh, wait ... I was the limo driver!
I used the shards on a little cake, pressing them into the buttercream, mosaic style. It was fun to eat, sorta like cracking creme brulee.
What I learned:
-How to make chocolate-covered strawberries using tempered chocolate, and to give them a little push after resting them on the parchment paper so they don't develop a big "foot." Also, how to dress strawberries in fancy clothes.
-How to spread temepered chocolate on cocoa butter transfer sheets, then how to bend the sheet to give the chocolate some shape (you can curl it into a teardrop shape and fill it with mousse.
-How to use acetate sheets to pipe chocolate shapes onto that you can later place on other desserts.
PS--Since I have to grab a bite before class or risk the consequence of eating my homework for dinner, this is what I usually do:
I'm determined not to do what I did during Classical Desserts class and eat my way to an all-time high. ;)