1st chocolate candies

So far in my chocolate class we have been practicing tempering chocolate. Tempering is kind of tricky, and extremely important. It is what gives chocolate a pretty shine and a snap when you break it.

Tonight we made our first candies. We made rochers (sugared almonds covered in chocolate), knackerli (chocolate patties with nuts and dried fruit), pecan clusters, turtles (I made the caramel for these), chocolate-dipped candied citrus peel, and chocolate almonds. Oh, they are so tasty! Unfortunately, I didn't have my camera at school, and our teacher kept the best of the candies, so I got some pix of the candies she let me keep once I got home.


These are some of the knackerli.




Another shape of knackerli.



Here are some of my rochers, and some almonds in the foreground. You can also see some of my turtles in the background.