Day 22 Awoke with the jitters in my stomach and all the words of wisdom I received yesterday ringing in my ears. At school, over coffee in the classroom I rumbled off my woes. I started to feel a bit better about things. Especially when I remembered my chum Michelle is week 4 partner. All was then forgotten as we had a busy morning making our pannetone. This has three separate doughs to make one tins worth! It went really well and tastes so much better than shop bought. One or two of you may be getting one over the festive season. We then made our kugelhopf dough, this is proving in its fancy tin overnight. Finally as we had gained some time, chef got us to practice our chocolate tempering. This takes bloody ages, it took me one hour ten minutes to be precise. Its dull and frustrating and makes me feel a little bit violent in temper. We then dipped more pieces of our confit orange in the wretched chocolate. They are yummy, I just ate four. Good day today. X Note: To temper chocolate, heat over a bain marie (small pan of simmering water with bowl of choc on top) until reaches 49 degrees. Then stir off the heat until you can no longer feel your arm and the choc reaches 27 degrees. Then bring you choc back up to 32 degrees. Voila! Tempered choc that should have good shine and a crisp snap! X
Posted on: Mon, 08 Sep 2014 18:13:09 +0000
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