Chocolates and Breads Week 1 - 5

Finally we are all caught up to date in my Baking and Pastry Process!  I am currently taking a Chocolates and Confections Class as well as a Artisan Breads class.  Below are photos from the first five weeks of class.

Week One:

Ballon Rolls
Top 2 rows: Garlic Powder, Black Pepper and Pretzel Salt
Bottom 2 Rows:  Black Sesame Seeds and Pretzel Salt

Rustic Loaf with X Scoring

Piping Practice with Royal Icing

White Chocolate Molded Chocolates
White Chocolate Ganache Filling

Week Two:

White Modeling Chocolate Roses

White Modeling Chocolate Rose - Close Up

Milk Chocolate Enrobed Garnished with Fuillintine
Milk Chocolate Fuillintine Ganache

Cassis Ganche Enrobed in Dark Chocolate
Pistachio Garnish

Rum Raisin Ganache in White Chocolate Truffle Shell
Enrobed in White Chocolate
Garnished with Brunoised Raisin

1" square Marshamllow
Tossed in Cornstarch and Powdered Sugar Mixture

Torpedo Rolls
Covered in Semolina

Baguette Day One (No Starter)

Puglise in Bataard Shape

Baguette Day Two (From Starter)
Epi from Baguette Dough

Week Three:

Sourdough from Liquid Starter in Buttercup Shape

Focaccia from Starter
Pre-Bake

Focaccia from Starter
After Bake

Sourdough from One-Feeding starter
Pain d'Aix

Whole Wheat Sourdough from starter

Toffee Squares
Half Enrobed in milk chocolate
Slivered Almond and Sea Salt Garnish

Caramels Experiment
Cooking Sugar to different degrees

Pourable Caramel Filled Molded Chocolates
Dark Chocolate

Week Four:

Pretzel
Baguette Practice for Midterm

Honey Whole Wheat Loaf
Nut Bread Boule

Pain de Beaucaire

Transfer Sheets
Colored Cocoa Butter Covered in White Chocolate

Candied Orange Peel
Triple Blanched and Candied in Simple Syrup

Week Five (Midterms):

Chocolate Box Top

Chocolate Box Front Panel

Chocolate Box Side Decoration

Chocolate Midterm Presentation

Pourable Caramel Truffles
Enrobed in Milk Chocolate
Sea Salt Garnish

Dark Chocolate Chili Powder Ganache
Molded Chocolate with Transfer Sheet Garnish
Molded

Cigarettes
Dark Chocolate

Marshamallows
1" Square
Tossed in Cornstarch and Powdered Sugar

Modeling Chocolate Rose with Leaf
White Chocolate

Chewy Caramels in Parchment Wrapping
32 count

Rustic Loaf
Baloon Rolls