It’s been nearly 2 years

•March 5, 2010 • Leave a Comment

So there you go. It’s been nearly 2 years and what have I done? Nothing to be honest. I could say that I’ve learnt a lot about people and sociology but it’s still useless because it’s far far away from what I’ve been wanting to do. I didn’t want to blog because I’m ashamed of myself for letting this prolong until now. I guess I could say that I’ve been running away from my blog, my dreams.

The good news is, I’ve finally left everything behind once again in order to start afresh. I’ve always been an optimistic person and it is this key attribute of mine that has been constantly getting me to move forward. This will be the starting point of my second journey back into my dreams. It starts with coming back home… .

BP: Week 7 – Fruit Jelly, Poached Pear Tart

•June 17, 2008 • 5 Comments

Sigh. Yes I admit that I have been stuck in an extremely bad procrastination mood. It’s already week 10 and I still have yet to finish writing about week 6. geez. Maybe I should skim by but let’s see how this goes.

Jelly and Poached Apple

Jelly and Poached Apple

Like I said “last week”, this week we made jellies. Making nice jellies are surprisingly a bunch of hassles. What we did was layer the bottom of the tray with a little gelatine thingy (I added lots and lots of Cointreau ^^), cool it in the fridge for 5-10 minutes, then start decorating the ‘bottom’ (which will be the top after turning it over) with fruits etc. After that, fill it with a little layer of more gelatine thingy (only a little, to prevent the fruits from floating around, 5-10 minutes, and then fill it to cover the first layer of fruits, and then ta-da: 3 more layers to go… . So, now you know how time consuming it is to make a product look nice.

My Compote

My Compote

We also learnt to make fruit compote and fruit coulis on the first day. And mm bad news, I missed the third day because I just couldn’t get myself up. :p Not a very good excuse but… oh well. Though it wasn’t anything special on the third day, but I really missed out on making Creme Brulee: I would’ve gotten to use the freakin flame gun thingy! :/ One of these days, I’m going to go and get myself a flame gun thingy and use it to burn stuff. Rawr!

Oh and by the way, compotes are basically fruits served in its cooking liquid. You can easily serve it with ice cream by the way. Yumm… . Saw how my compote looks? Now imagine it with other yummy stuffs. ^^ And on the ladle (spoon thingy), the thick syrupy goodness running down can also be called a coulis: basically a thick sauce of puree or something (strained), usually fruits or vegetables. Good stuff to dribble all over ice cream (again). ^^

Alchoholic Bench

Alchoholic Bench

Just a side note, the above is a photo of my bench space. See that bottle of wine? See that coffee cup? Well, in that cup was initially a mixture of apple juice and Cointreau. Eventually the bottle of Cointreau ran out (ahem) and it was eventually filled with red wine (we used the red wine to poach the pears). Don’t ask me why that cup was filled with apple juice/Cointreau/red wine because as far as I know, it is against the rules to drink or eat or especially drink alchohol in the kitchen especially while working. But you know, I didn’t say anything. ^^

Oh and see how neat my space is. ^^

Uncivilised People

Before I forget, I really want to whinge about something. I’ve always wanted to talk about this but this time, I have photos to prove it. Ja’s class apparently was pretty civilised about it. According to her, once the chef is done with demonstrating, the students are usually considerate about taking photos of the finished product, some choosing to take a quick photo of the goods and some others choosing to use the zoom function on their camera.

Uncivilised People (again)

In my class, those barbarians (yes I’m a bitter person, especially towards inconsiderate people) tend to start swarming even before Chef Gert says that they could come up to the front for photo taking sessions. Secondly, almost every one of them takes more than 2 photos, averaging about 10 clicks per person: taking a photo from the top, the bottom, at an angle, at another angle, you get the gist. Thirdly, the barbarians swarm around the finished product like flies over a fresh dung on a hot summer day and you know how that is: irritatingly annoying, like flies on a hot summer day. Extremely inconsiderate and constantly blocking the lights, being too close to the food, even (oh my God) touching the finished product and rearranging them to suit her camera angle (YES I HAVE THE HUGHEST URGE TO NAME YOU). Sigh… I just can’t believe anyone moving the product around, or bringing it closer to themselves to have a better shot with her (yes HER) camera.

Totally… barbaric… uncivilised… inconsiderate… rude… girl. (and the rest (most) of my classmates too)

4 minutes after with Chef Gert finally cutting it (yes, I posted this photo because SHE is in it)

So, it usually takes me around 10 minutes of waiting around before I could get a nice shot (READ: ONE SINGLE SHOT) of Chef Gert’s finished product. In the photos above, you can see my classmates swarming around the poor pear tart. Sigh, I want to keep whinging but, let’s move on… .

Tarts and Jellies!

Tarts and Jellies!

Oh, and the pear tart: inside is pastry cream covered with a layer of Dacquoise base (made with almond meal, meringue, flour and vanilla essence: tastes really good) and then topped with pears poached in red wine (yummy). The photo on the left is Chef Gert’s (so beautiful) whereas the other one is mine (I made a huge accidental mistake in arranging the pear slices, see if u can spot the difference). The jelly in the middle is Hsiu Yen’s whereas the other partly hidden jelly is mine. ^^ No, I didn’t mean for it to be hidden but here’s the story.

Make sure you’re patient, because impatience will get you nowhere. Haha. I was too impatient with waiting for the gelatine to harden and when I poured the next layer of gelatin in, my beautifully arranged fruits ended up floating around. So because of lack of time, I ended up dumping all the fruits inside the mould. ^^ So much for being patient.

Cho Dumpling King, Haymarket

•June 16, 2008 • 5 Comments

It was a Sunday and I had absolutely no reason to go to Sydney whatsoever. I mean, you really need a good motivation in order to willingly go through at least 3 hours total traveling time. Unfortunately for me, there was a major blackout in one of the Sydney cities and the therefore, the train was delayed. Instead of one 90 minute train ride, I had to spend 3 hours on 3 different trains just to get to Sydney central (another 3 hours back home). >< 

Cho Dumpling King

Cho Dumpling King

Fortunately as Ja and I were both walking around aimlessly under the Sydney rain having a great time being lost in Glebe, Ultimo and Haymarket, I happened to chance upon this restaurant: Cho Dumpling King. What caught my eyes first was the amount of people waiting outside (I later guessed that most of them were waiting for their take-away orders). I mean, how often do you see Chinese (don’t you dare get technical on me ^^) people lining up outside a Chinese restaurant. 

Glorious side dishes

Glorious side dishes

The second thing that caught my eyes are the abundant side dishes available which you can see from outside the restaurant itself. There’s a huge menu plastered over the front of the shop and apparently, we had to place our order with the waitress guarding the entrance first (she looked like she would bite if she had to) before you’re allowed inside this little Taiwanese restaurant. Sadly, it seems that the dumplings have all been sold out and I’m sure it would have been great to taste the dumpling king’s dumplings. ^^ (a good reason to come back again)

Simple dinner

Simple dinner

Ja and I decided to share a main and 2 side dishes: rice with pork belly (Taiwanese style?), fried anchovies with chili and (stir-fried?) spinach with garlic and some pork belly. Total cost = $12 for 2. O.o The side dishes (changed daily) are $3 a dish and you pretty much just walk to the window and pick up whatever you want (while deftly manuevering yourself between other diners thanks to the small space ^^). So, if you like, you can pretty much grab yourself 6 different dishes for $20! Tell me that isn’t a bargain.

Mmm more side dishes

Mmm more side dishes

A few minutes (quick!) after we sat down at our table, the food started coming out and guess what, when Ja first tasted she told me it made her happy. ^^ That, is what I call good, homely, comfort food that you often can’t get at most expensive restaurants. It just saddens me that I didn’t know about this place earlier and at a time when my days in Australia are starting to get numbered. Best Taiwanese in Sydney, enough said.

Cho Dumpling King
Shop 6, 8 Quay St
Haymarket NSW 2000
Phone (02) 9281 2760

BP: Week 6 – Puff Pastry & an Unexpected Side Dish

•June 7, 2008 • 1 Comment

Puff pastry isn’t easy. Period. The whole day on the first day we were basically turning and rolling and cooking and turning… . I reckon it’s easy to be honest, it’s just that I kept feeling rushed and pressured that I just can’t concentrate and remember the steps that I have stored in my head. We were basically preparing 2kg worth of flour in puff pastries and beef bourguignon for tomorrow. So once again we had nothing to bring back on the first day of the week. 

No problem! says Chef Michael

No problem! says Chef Michael

Puff pastry consists of many fine layers. This happens because between every layer of dough is a layer of fat (usually butter). So let’s say there’s a layer of butter on top of a layer of dough and you roll it out and fold it in half, you’d get 2 layers of butter and dough (or 2 turns). What I did was 4 book folds (each book fold has 4 layers) and a half turn (3 folds/layers). So, if you’re mathematically-inclined, you’d get 4x4x4x4x3=768 fine layers in my puff pastry! Apparantly the French usually do 5 book folds which would yield you about 1,000 layers (which is why puff pastries can be known as millefeuille in French or ‘thousand sheets‘) but because I was so afraid that my puff wouldn’t come out good tomorrow, I decided to just do a 3 fold at then end instead of a 4-fold. :/ But I don’t know. I’m still wondering if I want to do 1 more fold (thereby making it 1536 layers) but overfolding will merge the layers resulting in a breakdown of the lamination and effectively cancelling out all my initial hard work! TT

My class was the only class to have the luxury of using the mixers and the dough flattening machine thingy and it definitely made things so much easier and better looking but I didn’t want to go through the easy path and pushed on doing all my pastry puffs by hand. TT It definitely didn’t look too good by the way. I kept accidentally tearing the fine, fragile dough layers and therefore exposing the butter everytime I handle the dough. >< It was until a little too late that I realised that you really need a lot of flour to be able to properly handle the dough carefully… . But don’t forget to dust off all the excess flour before you fold it! Sigh, I really hope my pastry puffs puff out well tomorrow regardless of how badly done it was. I really wanted to re-do it but there wasn’t any time. :/ Oh well, fingers crossed.

Dead Fish

I thought I could handle it but I give up, this fish is dead to me…

Today is the second day and I just want to pen in some thoughts before I go off to bed. I know that my pastry just isn’t good enough so I was doing my thing today with the knowledge that all my products won’t turn out good at all (we’ll be using the same dough prepared on the first day throughout the week). What I did not expect is to feel so disappointed and depressed watching my product come out of the oven. I know that the rest of my class’s puff pastry came out nice because they used the machine, but so what? I knew that I could’ve done better and the fact that I can’t remake it and hence forced to use the same crappy dough throughout the week makes it hurt even more as I have to continue to churn out unsatisfactory products.

Nicer Puffs

Look at how well the rest of my class did

I was prepared for it but I guess since many other external circumstances have already begun to take a toll on me, it shouldn’t be surprising that I’ve reached my breaking point today after opening the oven. I need something to cheer me up. I’m tired of pretending to smile… .

*end of letting it out*

Chef Gert\'s Puffs

These puffs that Chef Gert made were really yummy

One thing that really disappoints me so far about this course is how we don’t seem to have enough time to do a lot of things that’s in the book. It seems that my seniors get to do them all whereas due to certain circumstances, we weren’t able/allowed to do some of the things in the book. For example, this week we’ll only be doing 3/4 Puff Pastries, Bourguignon Pie, Samon en Croute, empty Voul au Vents, Pithiviers and Palmiers. What we’ll be missing on (we only get to see Chef make them during the demonstration class) are the Chicken Vol au Vents, Vegetable Parcels, Apple Turnovers (Chaussons), Frangipane and Cream Horns. Do you see how much that we’re missing out on?

Today (day 2) we were also reminded on our practical exams in 3 weeks time. It kinda saddens me to realise how short this course is as well as how fast time flies. I’ve learnt so much yet I feel strongly the need to perfect the art; there just wasn’t enough time. Like I said earlier, things like this contributes to my depressed state and I seriously need a good pick-me-up.

Chef Gert moving on with his fish

Chef Gert moving on with his fish

I ended up sleeping over on day 3 which meant that I missed the class on purpose. I recently read that going to work actually helps beat depression which I agree wholeheartedly. But you know in my case especially when you’re pretty sleep-deprived and tired and so on, I guess a good night’s worth of sleep can be pretty helpful (minus the guilt feeling). Anyway, I know that there’s nothing important that I’ve missed today; I’ll prolly just end up using my bad pastry to create more bad pastry anyway. Life goes on, let’s move on. Jelly work next week. ^^

Student at Le Cordon Bleu London threatens suicide

•June 6, 2008 • 1 Comment

I was reading mx (a free Sydney newspaper) today and saw this article. Just couldn’t help posting it here for those who do not know about it:

A Cordon Bleu cookery student wielding a knife threatened to commit suicide yesterday when he discovered he couldn’t retake his exams.

The student was on the Intermediate Cuisine course, the London Evening Standard reports, which costs around £4000. This was most of the man’s savings, decanter.com understands.

When he realised he would not be able to take the exam again, he grabbed hold of a knife. Police were called at around 5.30pm, as well as a negotiator who tried to calm the man down.

You can read the rest of the story here (the above was quoted from decanter.com).

To sum it up, it was rather unfortunate for him to fail the exams the first time over. As far as I know, it is not easy to fail the exams unless you really ruined the dish (burnt, dropped on floor, etc.) or just plain lazy. Sigh, I totally understand the feeling of putting everything on the line and then just plain stopping short of your goals. Depression may hit but suicide should never ever be an option. 

Life is just too beautiful.

BP: Week 5 – Choux Pastries, Eclairs

•June 3, 2008 • 1 Comment

To be honest, I wasn’t really looking forward to this week. Before I begin, Choux is a French word which means cabbage. Apparantly those crazy French thinks that these cream puffs looked like cabbages. I mean, you know, whatever makes them happy. In English, it’s just basically very light pastry dough used to make eclairs, cream puffs, profiteroles, etc. Choux contains only butter, water, flour and eggs. Because of its high moisture content, a lot of steam will be created which puffs out the pastry.

Choux Puffs

Chef Gert’s Choux Puffs

In my opinion, choux puffs are really easy to make. It is just a huge hassle because you have to make the cream and topping as well otherwise the choux is pretty bland and almost tasteless. The entire week, I was pretty obsessed over whether or not I should use 100% milk, 100% water or a combination of both. What I found out was that if one was refined enough, you can actually taste the blandness of water in the choux (Ja reckons water doesn’t taste bland but I guess it’s cause I have a sweet tooth). But milk also adds colour to it hence making it a little unpretty (milk is expensive too). But mm, I’ve end up deciding that whenever I make choux, I’ll just use 75% water and 25% milk depending on how I’m feeling. ^^ (This came at a price… I almost threw up forcing myself to taste so many different choux puffs… ugh cream… UgGGhh!)

Chef Gert\'s eclairs

Chef Gert’s eclairs

We made eclairs on the second day and there’s actually nothing really special about them: just more choux paste, pastry cream (coffee flavoured for today) and coffee-flavoured fondant (that shiny icing thingy on top of the eclairs). I was really tired on the second day though. It was supposed to be a pretty easy week but I somehow kept screwing it up. Like today, I was pretty quick to cook the choux but then realised at the last minute (after all the cooking) that I’ve forgotten to add sugar and salt. >< Later on, after quickly re-doing everything, I accidentally added the butter into the bowl of eggs, instead of into the pot of water/milk. That’s quite a lot of time wasted and in addition to that, my partner whom I shared the pastry cream with, somehow messed up the cream and it was pretty weird cause I kept watch of it as well and we didn’t know what went wrong with it. So, we made the cream all over again, the fondant and then it was pretty much rush, rush, rush to set up the eclairs as quickly as possible before our time runs out and we had to start cleaning up. 

Mmm, Paris Brests

Mmm, Paris Brests

The same thing sorta happened on the third day when we made Paris Brests (named after a French cycling race from Paris-Brest-Paris, and not after French Bosoms :p). Everything went pretty well, I was happy with my piping and I started to prepare my chocolate for tempering much earlier than everyone. However, even after tempering it twice, I just can’t seem to get it right. :/ The chocolate remains untempered and I felt that I might have already ruined the chocolate. At that point, I’ve already wasted so much time that I decided to just use Hsiu Yen’s leftovers and even though her chocolate was properly tempered, when I used it the chocolate became untempered for some reason I just got too tired to care. :/ Ah well… the chocolate Gods just didn’t like me on that day. Oh and my warm hands also made life difficult for me when trying to decorate with chocolate. The darn chocolate decorations which I piped out keeps on getting melted by my fingers! So yeah, more rushing to finish up on the third day as well.

My Paris Brests

My Paris Brests (oh well, at least the plain fondant looked good)

Anyway, I recently bought some dark chocolate and a chocolate mould so now I can practice tempering chocolate at home. >< And I would like to apologise to a classmate of mine. Sorry if I just can’t bring myself to trust you especially when you’re close to me in the kitchen. I just didn’t want you to fire up the burner with my hand over it because my instinct tells me that you will fire it up on max rather than slowly bringing it up. I felt that my instincts were justified when you opened the oven without checking with anyone and remained clueless for a while even after everyone (including chef) exclaimed at you to shut it back quickly and mostly when you just left my electronic scales lying around instead of returning it back to me after I generously lent it to you. People… .

BP: Week 4 – Chocolatesssyummmssss

•May 25, 2008 • 1 Comment

Mmmmm. Chocolates… . How can anyone not like chocolates. It’s pretty sad for those who are allergic to chocolates though… . Mmmmmm. Anyway, I’ve finally finished writing up weeks 2’s post. So feel free to check it out. I’m finally on track now, but it sure is tiring to go about my own things and also find time to write about it. The only thing motivating me to keep writing on is knowing hopefully that one day this will be helpful to others. ^^ Oh well, back to chocolates.

A little chocolate centerpiece

A little chocolate centerpiece

I’ve been pretty mentally exhausted this week and to be honest, my mind draws a blank now even though I have plenty of things to say about chocolates. Maybe I should start writing out drafts so that I can never forget about the points I wish to convey to you all. The first day was pretty much Chocolate 101. You know, blah blah… . Unfortunately, I didn’t know because I was late for class. >< It’s really getting annoying this ridiculous travelling, but mm it is good for character building! Anyway, (my mind keeps running away!) I think chef talked to us about the history of chocolate, couverture and compound chocolates and tempering methods. So, what is so complex about chocolate?

Enthusiastic Chef Michael ^^

Chef Michael teaching us with much enthusiasm ^^

I’m sure that many of you would’ve known by know that chocolates consist of a lot of chemical components and it is thought to have originated in the Amazon or Orinoco Basin about 4000 years ago. The Aztecs were one of the first to use cacao beans (let’s start referencing ‘cacao’ to beans and ‘cocoa’ to powder/processed form) mainly as a form of currency. Then comes the bitter water with magical health benefits Xocolatl (cho-ko-la-tel) and so on (check out wiki!). Anyway, one of the most difficult process when playing with chocolate is the tempering part. One of the main reason we temper chocolate is so that the best form of crystals (there are 6 different crystals) are present and seen and this will then ensure that we get the best appearance and texture of our chocolates (the shine and the ‘snap’ effect). 

There are many ways to temper chocolate, and 2 of the most popular methods are the seeding (vaccination or addition) method and the tabling (manipulation) method. Oh fine… yes you can temper chocolate using the microwave oven too… -_- (you lazy people).  Regardless of method used, you basically want to get the chocolate heated up to 45°C (to melt all 6 forms of crystals) then cool it down to 27°C (which allows only 2 kinds of crystals to form) and then heat it back up to 31°C to eliminate the unwanted crystal thus leaving just the wanted crystal type. Once the chocolate is tempered any excessive heating will only destroy the temper and the whole process will have to be repeated! >< So, there you go. A little technical but that’s what you get for asking :p. Oh and to complicate things furthur, different types of chocolates (dark, milk, white) have different tempering temperatures and not 1°C more or less! You have to be very particular about the temperature in order to temper well. Untempered chocolate = sugar and/or fat blooms and they don’t look nice… .

Another chocolate centerpiece

Another chocolate centerpiece

As for me, I prefer the tabling method as it looks cooler and a lot of chefs reckon that it tempers the best. It seems that of the 3 types of chocolate (dark, milk and white), dark chocolate is the easiest to temper whereas white is the hardest (due to the lower tempering temperature). However, I find it easiest to temper white and I somehow keep screwing up my dark chocolate. >< Even though it is my first time tempering chocolate, I still try not to rely too much on the thermometer and rather temper it by feel. All it takes now is just more practice; I’ve already begun to understand and comprehend when exactly the chocolate is reaching certain specific temperatures. As for now, I reckon I’m good with white. ^^

For the first time, we didn’t have anything to bring back home because the first day was mainly about tempering chocolate and preparing ganaches. On the second day however, we get to fill our chocolates into pretty moulds and then fill it with ganaches (mixture of chocolate and cream). Yum. Oh btw, it seems that all 3 groups of classes are meant to do only the coffee and wattleseed ganaches and not the Cointreau ganache however I found the Cointreau in the fridge. ^^ I excitedly asked Chef Michael if I could use it to make Cointreau ganache instead of coffee ganache and he said yes! ^^ Yumm… alchohol… . Typical of me, I went ahead and changed the recipe to include 2.5x more Cointreau. To be honest, I felt that the dark chocolate was too strong and seemed to drown out the flavours of Cointreau too easily. Even after adding more, the orange flavour is still not really obvious. Maybe next time I’ll use milk chocolate instead of dark for the ganache. ^^ Sometimes I wish we could play more with alchohols (and other exotic ingredients) for flavour.

My white chocolates!

My white chocolates!

The wattleseed was pretty different though as it tasted a little like chocolate, coffee and hazelnut infused together. However Chef Gert reckons it tasted of absolutely nothing. I tried tasting it in its raw form and find it a little bitter and strong. But it does impart a sophisticated taste which in my opinion could be creatively used in many ways. Did you see my white chocolates? To be honest, I didn’t think too highly of them but Chef Geraldine was praising me for it (it being my first time) and even Chef Herve (head pastry chef) told me it was a good job! ^^ Compliments makes me happy. Anyway, I felt that I could’ve done better and I’ve definitely learnt a lot this week regarding chocolates. For one, many people forget to care about the base of the chocolates in the mould. Chef Herve thought me that if your base doesn’t look good, just layer it again. Also don’t forget to clean the moulds with cotton and brush it with chocolate first to prevent air bubbles. Anyhoo, there are many more little tips like that and with that knowledge, I hope I’ll make better looking chocolates next time. ^^

Chocolate debriefing

Chocolate debriefing

We made florentines on the third day and this lesson was a little perplexing to me. Florentines are basically a delicious mixture of toasted nuts and candied fruit that are coated with a sweet sticky mixture of honey and sugar and baked until golden brown. They are usually coated with a layer of chocolate. Now, my problem is when I see something with plenty of room to improve, my mind starts going haywire. I just couldn’t stop thinking about how the florentines can be improved, it’s annoying me to death. There’s just so much potential with florentines and arghaghrh. Alright, let’s just ignore my creative side (it’s insane) and go back to the florentines. 

Yummy florentines

Yummy Florentines by Chef Gert

During our demo class, Chef Gert told us that he prefers to layer the chocolate unto silicone paper, cut it out with a round mould and then place it unto florentines instead of either dipping one side of the florentines into chocolate or coating the florentines with chocolate. His method definitely looks better and more artisan rather than just dipping them biscuits into chocolate. He also taught us how to make florentine cakes which is basically just florentines baked over blind baked sweet short pastry (same as the tarts in week 2). It tasted ‘cake-ier’ than the florentines and I reckon if I think more about it, I could make it taste better. ^^ Oh and they do taste really delicious and according to Chef Luigi, the Italians prefer their florentines to be lighter in colour whereas the French prefers a more darker caramelised colour. I think I’m going to side with the French this time as the colour is what makes the florentines look appealing.

Hsiu Yen\'s and Glady\'s florentines

Hsiu Yen’s and Glady’s florentines

One thing that annoyed me today was the lack of tin foils and I ended up getting the short end of the stick because I was only given 7 foils whereas there were some in my class who had more than 10. Ah well, it’s not something I could complain much about and all I had in the end was just 7 florentines. 6 actually… Chef Luigi took one of my precious florentines to make a sample design. >< Anyway, before my practical class, I’ve made up my mind to do things a little differently. I felt that since I was somewhat comfortable with tampering chocolates, I could try tempering 2 different chocolates (dark and white) while doing my florentines. A little ambitious but my creative mind is driving me nuts and I just had to try something out. Moreover, I wanted to see if I could do it.

My florentines

My florentines

See the dark chocolate? That is called fat bloom and it happened because I didn’t pay enough attention to my dark chocolate and it probably got over-heated when I left it over the stove to tend to my florentines. And while my florentines was in the oven, I was already tempering my dark while slowly heating up my white and once my dark was tempered I went to work on my white while still trying to maintain my dark at a constant 31°C (by feel, I used the thermometer at first but ended up getting annoyed by it). All this while trying to make sure that my florentines were baked properly (I was disappointed with the oven, I think too many people were opening and closing it and 2 of my florentines end up having perfect colour, 4 being light in colour and the other 2 underbaked ><, very annoying [I should've turned it around]) and then taking them out. I then piped my white over a silicone paper, covered it with dark and cut out circular shapes to place them over my florentines. So there you have it: a very ambitious work flow for a first timer.

My white chocolate was pretty perfect though (odd as usual). Oh, the design on the silicone paper was a mistake as I found out later that the silicone paper will remove the shine of the chocolate. Maybe I should’ve used gladewrap, or something else? Also, the bubbles were annoying. Actually, I sort of lost hope in my work when I was piping the white hence the messy design as well as the lack of heart. >< It’s still an idea though.

Ja\'s florentines

Ja‘s florentines

I had to post Ja‘s florentines here so that you can compare the different designs. Doesn’t hers look nice and traditional? I didn’t like how my design turned out but Ja reckons it looked modern (minus the imperfections) and Chef Luigi and Chef Gert kinda liked the idea too. I don’t know… what do you think?

 
Follow

Get every new post delivered to your Inbox.