Tempering Chocolate

It's chocolate week, so here I am tempering chocolate on the marble. It can be a very messy process and before you know it, you're covered in the stuff.

Butter Caramels

These butter caramels are spiked with fleur de sel to give a tiny hint of saltyness.

Caramels

Before I molded the caramels, I painted the inside with a gold and copper powder to give them an iridescent finish.

Roasted Lobster Tounedos

Lobster is pan roasted and set on top risotto. Fennel puree, dried zucchini blossoms and baby zucchini accompany the dish. This is probably the best presentation I've done in class.

Herb Crusted Salmon

Salmon filets are topped with an herb and butter crust and served with mushroom flan.

Chocolate Boxes

In this class, we made chocolate boxes topped with a chocolate frame and picture. Not exactly the most interesting thing to make, but the technical components were challenging.