This workshop was all about chocolate. Dark Chocolate Couverture was used in the modelling chocolate and also on the heart shaped box. It was fun all the way and not as tiring as Elmo. We started off using modelling chocolate as the top and base of the box cover, the sides of the box and also, roses, leaves & vines. Modeling chocolate does not taste good. So, its used mainly for deco and anyone who puts it in the mouth will find it a bit tasteless. Unlike the pure chocolate which forms a harder foundation as the base of the box and also, the middle section of the top cover.
We first started off rolling the modelling chocolate and cutting it with a 6 inch heart shape and after that, roses and leaves.
These roses are on top of the box cover.
More roses on the side of the box.
We didnt actually make the pralines. The instructor showed us and because this takes time to harden, we were all given 12 pralines each and the deco was provided as almond nibs, pistachio milled, cocoa powder, green sugar and yellow sugar. The most prized would be the gold leave.
The whole package deal.
