Tuesday, February 25, 2003
chocolate is AWFUL!!! no, i'm lying. it's AWESOME!!!!! tempering chocolate seems ez. actually it's ez juz gotta be reallyca reful with the temperature. i've to remember to bring the choc up to 58 degree celsius and then bring it down to 28 to 29 degrees by adding more chocolate shavings and then reheat it to 31 to 32 degrees. sounds like a chore right? well, it is tiring to do that. i didn't perform too well. had some faults but some were good and those were taken by chef for showing off to the pple in the office. damn! i want them!
besides learning how to temper with choc, and moulding them, i enjoyed the process of trying again and again. when i saw my mistakes, i asked the chef wat went wrong and asked him to teach me how to re-temper the whole thing again. it was tedious but i liked my perserverance in correcting a wrong.
i've snapped 3 or 4 pics on my work. more to come tmrw. the cheftold us to master this coz it's good money. somebody called him yesterday asking him to teach this person and his other 9 frens all abt chocolate. and my chef agreed. well, all my chef needs to do is conduct 4 days of 8-hr sessions witht his grp of ppple for a fee of 10k. not kidding. he said that nobody wants to do this now. ok, no wonder i found my determination in re-termpering. hahahahaha. hey! i love money too!!! remember, money reigns!!! hhahhhaha.
but it's really a joy to see the moulded chocolate. but i'm not satisfied till i get my tmepering 100% right. that's life. keep pressing on. dun let go!
besides learning how to temper with choc, and moulding them, i enjoyed the process of trying again and again. when i saw my mistakes, i asked the chef wat went wrong and asked him to teach me how to re-temper the whole thing again. it was tedious but i liked my perserverance in correcting a wrong.
i've snapped 3 or 4 pics on my work. more to come tmrw. the cheftold us to master this coz it's good money. somebody called him yesterday asking him to teach this person and his other 9 frens all abt chocolate. and my chef agreed. well, all my chef needs to do is conduct 4 days of 8-hr sessions witht his grp of ppple for a fee of 10k. not kidding. he said that nobody wants to do this now. ok, no wonder i found my determination in re-termpering. hahahahaha. hey! i love money too!!! remember, money reigns!!! hhahhhaha.
but it's really a joy to see the moulded chocolate. but i'm not satisfied till i get my tmepering 100% right. that's life. keep pressing on. dun let go!
