Last class of candies

Last night in our chocolate class, we did our last candies. We used caramel and ganache that were poured into frames and then cut into squares. We dipped them in chocolate and decorated the tops.

I enjoyed making acetate transfer sheets for my chocolates, but they are tricky. Maybe with some practice I could get them right. In the picture, you can see that I didn't get the transfer sheet with the L on it pressed down enough, so the top looks funny.

And as always, our teacher kept the best candies to show off to the the other faculty, so these aren't quite right. Some of them have "feet" sticking out, and other imperfections. But overall, I'm extremely proud of them!

Clockwise from the top left, there is a caramel decorated with a dipping fork, a ganache center with a handpainted transfer sheet decoration, another caramel with a sprinkle of Fleur de Sel (a sea salt that is also in the caramels) and another ganache decorated with a transfer sheet.

More filled candies

We did candy molds again this week. A few of my classmates had some trouble last week, so we worked on it some more. We had some delicious ganache fillings. My favorite was a star anise/pink peppercorn ganache. Mmmm!

I did some with mint ganache filling (the one with the dots), some with lavender/vanilla ganache (the stripes that look green, but are actually ivory), and some with the anise/peppercorn (with the gold sparkly dust.)

These are so much fun to make! And I could eat my weight in them, unfortunately.