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Best Chocolate Class in Myrtle Beach!

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Cher Eric Wagner, of Horry Georgetown Technical College, offers a Saturday morning of mad decadence, teaching the finer points of chocolate molding, tempering, ganache and truffles!

A Tasty Time Was Had By All!

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Best Chocolate Class in Myrtle Beach!

  1. 1. Chef Eric Wagner’s<br />Chocolate Class<br />February 2011<br />Horry Georgetown Tech-Myrtle Beach<br />
  2. 2. We Learned of Two Different Forms of Chocolate to Work With<br />Ganache, which is good for:<br />Truffles<br />Chocolate Mousse<br />Drinking Chocolate<br />Melted Chocolate (tempered chocolate) for:<br />Dipped Fruit, or anything not moving<br />Clusters<br />Writing<br />Moulds<br />In white, <br />milk <br />and dark chocolate<br />
  3. 3. Chocolate Writing<br />Here, Chef takes molten chocolate that he has tipped into a plastic pastry bag, and he’s writing with it. Onto parchment paper, in a metal tray.<br />The tray will then be put in the freezer for the chocolate to harden.<br />
  4. 4. Refrigerate <br />…Tho I think this is the freezer?<br />
  5. 5. Pry off, once refrigerated and set<br />
  6. 6. Moulding<br />Spoon Molten Chocolate into Moulds. Chef Wagner likes the silicone ones best, they stay soft and supple longer.<br />
  7. 7. Jumbo Marshmallows au chocolat<br />For the Jackson Pollack approach to plate decoration!<br />He simply waves the bag back and forth over the marshamllow and lets it harden.<br />
  8. 8. Dragonfly On A Marshmallow<br />
  9. 9. Clusters<br />2 lbs chocolate<br />1 lb each of pretzels, pecans and 1 large jar of peanuts<br />Stir, once the chocolate is melted. Then put handfuls onto a parchment-lined sheet pan to refrigerate until solid.<br />Decorate or serve.<br />
  10. 10.
  11. 11. Mix together<br />
  12. 12. Clump Onto Parchment-Lined Tray<br />Disposable latex gloves is a really good idea here!<br />
  13. 13. Drizzle with White Chocolate…<br />… if you want<br />
  14. 14. Marshmallows Dipped in Molten Chips<br />
  15. 15. Decorate…it’s better is the first layer has hardened first!<br />
  16. 16. Wiping Off Strawberries (don’t wet them)<br />
  17. 17.
  18. 18. Make sure to wipe them off on the side of the bowl<br />
  19. 19. Tuxedo Strawberries – dip “jacket” onto each side<br />Add bowtie and buttons with white chocolate in piping bag or squeezy bottle<br />That’s Chef Eric 2.0 in the background…in his second year of culinary arts training at HGTC!<br />
  20. 20. Chef Eric 2.0 Dips Banana Slices<br />
  21. 21. Ganache<br />Once hardened, scoop out small lumps. <br />These will be rolled into balls, once they’ve set in the fridge again.<br />
  22. 22. Notice the neat and tidy rows…<br />
  23. 23. He Rolls Each Lump Into A Ball And Then Coats In Nuts<br />You can roll the balls in <br /><ul><li> Coconut
  24. 24. Cocoa powder
  25. 25. Sugar
  26. 26. Heath Crunch
  27. 27. Anything!</li></li></ul><li>These Are Candied Nuts, I Think…<br />
  28. 28. The Student’s Attempts … Later That Day<br />
  29. 29. Thank You, Chef Eric Wagner<br />Thank you to the girls in class, who made it a lot of fun!<br />Thank you, too, to Chef Eric 2.0 for your help, humor and all those paper towels!!<br />Chef Eric’s Chocolate Class happens at least once a month. For more information, please visit:-<br />http://www.hgtc.edu/<br />If you would like a photo essay like this one of your event, please email:-<br />jj@vizzitopia.com<br />

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