FCI Pastry Alum and Staff Contributor: Sabena Singh
Raspberry squares…..cherry cordials…truffes au chocolat… yum!
Reading about these confections is heavenly and seeing them in movies like “Chocolat” is tantalizing. But how about having a one week class and producing these delicious bonbons and eating them all by yourself? Difficile? Pas du tout! Sounds like a lot of fun!
Yes, starting this month, the pastry department is holding one week classes in chocolate. Dressed in chef’s whites you will be taught in the school’s brand new kitchen on the fourth floor.
So what can one learn in a week? First a background on the history, the manufacturing and sensory evaluation of chocolate, which in this case is nothing short of interesting. Then you will learn how to temper chocolate, build a box and pile it high with an assortment of chocolates with delectable fillings. Unusual fillings like honey-saffron, dulce de leche, tea and orange flower water or the more traditional like bourbon-pecan, champagne ganache or caramel ganache. In fact once you learn the basics, improvise! Concoct your own flavors! Above all, have fun!
This week the first mini-chocolate creations session ended. Check out what two participants had to say about our very first class!
Naoko Tanese said “….it was a very informative and useful hands-on course, providing an experience of total immersion in working with chocolate…”
Amy Bindler (staff member) said “…the curriculum was great….the best part is that all of the skills are skills that the students discussed using in the future, especially one of the students who will be opening her own chocolate shop…”