I successfully tempered it!

For the second time ever!

After managing it once during petit fours I was having trouble getting my chocolate in temper. We were playing about with it yesterday in class to garnish the L’Exotique and the mousse cake and I was successful! I think it helped that the ovens weren’t on yesterday, as my station is right in front of them.. so next time I’ll know to move elsewhere when doing chocolate. We also got to play with transfer sheets which was good fun, doing something different with the chocolate,

We’ve been having fun this week, making more bavarians than we knew what to do with! Various styles and flavours, and today for the exam we’ll be making the little individual sized one.

We got to decide on what cake we’ll be making next Wednesday in the exam (brought forward due to Thanksgiving) and I’ll be doing the Charlotte au Cassis, it looked fun and interesting.