Chocolate Box

I have a LOT to post right now, but I am WAY too tired to do it. I wanted to put up these pictures of my chocolate box and my bonbons....just to keep you all interested until I can muster the energy to write more.

I have a story about our first workshop to tell, and I have to recount the tale of the pheasant deboning....unforch the pheasant pooped me out too much. So those stories will have to wait until tomorrow.

So for now the chocolate box. I managed to temper the sides and the decorations, but the white chocolate on the lid wasn't tempered and so was blurry when it set and I spread dark chocolate on top. But the great thing is, the box held up well enough through the weekend and the wear and tear it presented (sitting in the proofer (off and used as storage) with everyone else's.....don't laugh, some of them broke!).

The bonbons were all right. Just a matter of making different ganaches and then dipping and dusting them.

My chocolate wasn't tempered (argh) so the rocher (first pic) weren't shiny, but they were DEELISH. The black truffle (cocoa on it) was meh. Not a big fan. The honey milk chocolate one was the next best after the rocher. The weird log one (muscadine, it's called) was gross. Apparently the two truffles were the right size (tiny) the others a bit too big. I think that's a matter of taste. I could eat a rocher the size of my head and it wouldn't be too big.

Will try to post more tomorrow...the stories are building up and my energy is struggling to keep my eyes open.

And here's a closeup of my beeyootifully tempered chocolate decoration. I'm going into the open lab they have on Saturday (at 8:15 a.m. ugh) to practice my tempering. It's a crap shoot for me (as you can see by the contrast of the blurry crappy lid) and I need to get it down pat.