Friday, January 25, 2013

Chocolate class WInter 2013


Chocolate production after 3 weeks of school
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Advanced pastry winter 2013


Chocolate pistachio cake with hazelnut sponge, pistachio sponge, caramelized nuts, and pistachio ice cream
Available at Portfolio Restaurant Portfolio Restaurant
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Chocolate class WInter 2013

New transfer sheet from

Tempering chocolate

the finished transfer sheet 

another design


Our first molding

caramel chacolates

caramel chocolates with luster dust
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