Making chocolates

'Les Anges' a restaurant in our marina held a 'chocolate making' course on Friday. First we had to stir the melted milk chocolate and add some dark chocolate until the temp came down to 31C. Quite tiring. Note the 'gun' for measuring temp, you just point it and it gives a reading.

Here she is painting a thin layer of a red coloured, white chocolate onto the plastic mould. After 5 min in the fridge we then added a thin layer of white chocolate. After another 5 min in the fridge we filled them with a raspberry and chili cream paste and covered that with white chocolate. Back in the fridge to set.

These little spheres are purchased pre-made, we filled them with milk chocolate, and after 5 min in the fridge we dropped them into melted chocolate, picked them up and rolled them on a wire rack making a rough finish.

So these were my creations, the red one is the chili flavour, I wanted to take a photo of the inside....but its been eaten! too yummy.
The angel was made with melted chocolate poured into a silicon mould, amazing detail that can be achieved. Still need some practice as there are bubbles present.