Sarah and I love to create in the kitchen. We are largely self taught, but occasionally attend classes to learn new techniques. Last week we attended a Chocolate Truffle course to learn how to mould, pipe, cut and temper chocolate. The class was at Sweet Artist Academy in Joondalup and was run by French Pastry Chef, Patrick Vuaillat. As you can see from the plate of chocolates and truffles, we managed to plate up some wonderful chocolate confections. We were very popular when we arrived home.
The course was well run and organised in a purpose built professional kitchen. With only four participants, it was like having our own master class. We got to work with the finest French ingredients, which helped us to achieve wonderful results. Of course we had to sample the ingredients during the day – so we could tell the difference between the different grades of chocolate.
During the 7 1/2 hour course, we made
- Palet d’or – vanilla chocolate ganache dipped in chocolate and topped with gold leaf.
- rum truffles
- two types of moulded chocolates with hazelnut praline
We used coloured milk chocolate to decorate our round moulds.
We piped coloured chocolate into our rectangular moulds
Then coated both moulds with a thin layer of tempered chocolate before filling them with a delicious hazelnut praline.
We finished them off with a bottom layer of tempered chocolate.
We learnt so many techniques and tips for working with chocolate.
|Packing up our chocolates to take home at the end of the class.|