I’m starting to really get into chocolates. On the first day of my advanced pastry class, the chef set out all the different types of chocolate he had and told us everything he knew about it. The history of chocolate is quite interesting. Over one of my breaks, I’ll have to pick up a few books at the library on chocolate and read more about it. The last week or so of my class, we focused mainly on chocolate. We covered rolled, dipped, and molded techniques. We also taste tested our creations. (Which prompted my new membership to the local YMCA) I love how chocolate is such an involved process, yet so simple. It’s a creation that takes years to perfect and lots of time and science only to be consumed within seconds. I’ve developed myself to become some sort of a chocolate snob now. If milk chocolate does not taste caramely, then I don’t want it.
I stopped by the local cake supply store to pick up a few molds. Every Christmas, I've wanted to give bon bons away as part of my greeting cards. I was very close to making that happen last year, but several things happened and I was not able to make that happen. Since christmas is right around the corner, it's time for me to start working on them. I'm excited to share the flavors that I can come up with. :)