Chocolate Making

'ladies loves chocolates'
that is one statement that has been approved by most people
but i do know people that would push chocolate away from them
to me, it all depends on my mood
i might love it at this second
i might push it away another second

at this very morning, i decided to love it by understanding the making of ever tempting CHOCOLATE

ever wonder where does the chocolate that melt in your mouth origin from??
this is the original look of cocoa beans before being processed
ever wonder how beans like this would produce those magnificent flavor of chocolate??
ever wonder how to produce your own signature chocolate
this is where i start my learning
the CHOCOLATE PASTRY MAKING WORKSHOP
by
Chef Matthiass

Matthias,
Born in Germany, where he also took up his professional training in well known pastry and confectionary outlets, restaurants and hotels.

In 16 year of working in this profession, Matthias attended many of pastry and food related courses and took part in countless international competitions. Matthias was awarded with:
1) The Pastry Olympic Gold Medal in 1996/Berlin
2) Won over 25 Gold Medal awards at International Culinary Competitions
3) Awarded as The Best Pastry Craftsman in Germany In 1989

It was in 1995 when Matthias went abroad, working as Executive Pastry Chef in some prestigious establishments like the Furama Hotel Hong Kong, The Ritz Carlton Millennia Singapore, The Peninsula Bangkok, the Aldon in Berlin, The Shangri-la Kuala Lumpur And Madinat Jumeirah, Dubai.

Matthias is holding a Master Degree in Pastry and Confectionary and is well known by trade professionals throughout the region.

With his company, he specializes mainly in chocolates, cakes and confections emphasizing on innovative concepts and unique designs.

information above provided by Chef Kadir, the advisor of UPM food complex

we start of with the making of ganache

painting a layer of melted chocolate as the shell of the ganache
let i set

topping it with another melted chocolate to sealed any empty parts
pour off the excess
before chilling

what you need in handling chocolate
a fast pace and gentle hand

fill in the melted ganache
make sure to tap the mold gently after filling in the ganache
to prevent forming of bubble

after filling in the ganache, chill it until it set
before covering another layer of melted chocolate to top it up
make sure to scrap off the excess
after it set
remove from the mold and that's it!!!!

mixed nut and fruits bad
the dark chocolate bar and white chocolate bar
this is the easiest of all

chocolate fruit
learned up the piping skill
pipe it on the paper
and top it with whatever you prefer
making sure all the nuts are roasted before

dark chocolate rocher
this is slightly more difficult
slightly more work where preparation work need to start a day before

next was the rocky mountain
from the pic above its basically marshmallow filling
the nut used must be nut that has been processed before
till its sugar crusted

this is how it look after everything set
don't they look gorgeous

this is how the ganache looks after removed from the mold
love the picture
haha..puji diri sendiri hor..

this is the box i brought back to home
basically the shape is alright
but honestly saying,
the chocolate is really sweet!!!!
cant really eat much!!

the complimentary lunch of the day
super big lasagna is the one i favor the most

that was the last class for me before leaving UPM

but it will be a memorable one

sinny