Chocolate

Yesterday was the last day of my chocolate making course at NAIT. It’s the first of several baking and pastry night classes I’m planning to take throughout spring, and it was definitely an interesting experience. It’s been a long time since I’ve been in a classroom, had to learn difficult new skills, and befriend strangers (never my strong suit). I was definitely out of my comfort zone, but now I feel like I can take on the rest of the classes, and hopefully I won’t freak out when I start full time school in the fall.

Here’s what I brought home from class yesterday:

We had to make our boxes out of chocolate, which was a major pain in the butt and mine had a lot of weird problems, but whatever…it’s chocolate. I unintentionally took the picture from the perfect angle to hide the big crazy crack in the lid that I had to pipe over

Closeup of the rose I made out of modelling chocolate (chocolate that is weirdly flexible at room temperature until it dries out and becomes even less appetizing than in its initial state). I wasn’t very happy with my rose, so my instructor encouraged me to try again, and once I did I said “I think this one is way worse” to which he replied “I agree!” so I smooshed it and tried to make a dinosaur instead, which was as disastrous as you’d expect, and at that point I decided that modelling chocolate sucked anyway.

The massive heap of truffles in the box. They were all delicious, including the intimidating “truffle truffles” which were made with black truffle oil and had a very strong, interesting flavour.

Adorable tuxedo strawberries…so good.

After sampling all this, Allan is extremely supportive of any chocolate making endeavours, so I guess I’ll have to buy a bit of equipment and keep playing around with it. He even forced me to apply at a chocolate making place, but as I suspected they weren’t hiring (and my instructor works there, so I’m sure he would pipe up and mention the many ridiculous mistakes I seemed to be making every time he looked over). A fun hobby, anyway!