Learning Objective: Decide on the type of chocolate you will use for your chocolate products and what supplies and packaging you will need for your operation.
This assignment is all about the chocolate, ingredients and packaging that you will need to sustain your business.
Obviously the most important consideration for a chocolatier is what brand of chocolate to use in making their chocolate products.
For this assignment you will research chocolate producers from the program's lecture entitled Research: Bulk Chocolate Producers. Once you have decided on your preferred chocolate(s) you will then search for distributors to supply you with the chocolate on a consistent basis in your local area.
For the ingredients you will be looking at such things as bulk sugar, nuts, fruit purees, and flavorings. Local bakery and restaurant supply companies should be able to supply most of your needs.
Packaging for retail is a big business and you should be able to find distributors in your local trading area the will sell you packaging wholesale. You find out the retail costs for the packaging by looking through the packaging sites in theResearch: Sourcing your Packaging lecture from Module 2 and reduce the retail price you see by about 25% to have an idea of what your costs per box or bag would be if you were buying in wholesale amounts.
If you are emulating packaging you saw on a chocolatiers website, include the website address.
Note on your report content: what we are looking for is a concise report on your research or practice coupled with a thoughtful response to our questions. We are grading strictly on content - not how well or how much you write. There is a maximum of 1500 words allowed in the box but we are in no way expecting or want you to fill it.
Click on the "Add Submission" button below to submit your assignment.
When you click on the "Add Submission" button - a text submission box will appear at the bottom of the page. You may have to scroll down to see that. You have a choice of typing your report directly into the box and then clicking the "Save changes" button below it to submit.
OR WE VERY, VERY HIGHLY SUGGEST that you create your assignment report in another editor in your computer and save that.Then copy and paste the text in your saved report into the submission box and click the "Save changes" button to submit. This process makes sure that you have a saved copy of your report in case something happens when you submit.
Confirming your assignment submission and viewing grades:
Once you've submitted your assignment, A message appears that says "Your changes have been saved". Also you will see under the Assignment Due Date a new line that starts with"Last Edited....". That confirms that your assignment has been submitted and when.
Don't forget to be generous and share a copy of this assignment report with your classmates by posting it to the Chef's Table in the appropriate assignment discussion.
We wait until after the Assignment due date (see below) to start grading the assignments - you can expect to see your grade posted within 10 working days after the due date has passed.
Learning Objective: Create a plan for the equipment you will use and the production of your products.
For this assignment, you will not create a complete operations plan but will concentrate on your equipment and production facility. This will give you a starting place for the formal operations plan you will need to do for your business later.
Keep your report to no more than 1500 words.
Depending on the size of your operation, you will need specialized commercial equipment. For this assignment when we refer to specialized equipment, we mean commercial equipment used in chocolate and confection making such as enrobers, tempering machines, vibrating tables, depositors, extruders, etc. The program's Module 2 lecture entitledChocolate Equipment Suppliers will be useful in identifying the type of equipment available before you approach local distributors. We highly recommend that you start your research early in the program.
Items such as mixers, storage units, trays, sinks, tables, stoves, refrigerators, air conditioners and small appliances as well containers and utensils are readily available from restaurant equipment, department and kitchen stores so we won't concern ourselves with those for this assignment.
You will report on your research findings for this assignment by answering the following questions:
You will report on the organization of your production facility by creating the following:
Click on the "Add Submission" button below to submit your assignment.
When you click on the "Add Submission" button - a text submission box will appear at the bottom of the page. You may have to scroll down to see that. You have a choice of typing your report directly into the box and then clicking the "Save changes" button below it to submit.
OR WE VERY, VERY HIGHLY SUGGEST that you create your assignment report in another editor in your computer and save that.Then copy and paste the text in your saved report into the submission box and click the "Save changes" button to submit. This process makes sure that you have a saved copy of your report in case something happens when you submit.
Confirming your assignment submission and viewing grades:
Once you've submitted your assignment, A message appears that says "Your changes have been saved". Also you will see under the Assignment Due Date a new line that starts with"Last Edited....". That confirms that your assignment has been submitted and when.
Don't forget to be generous and share a copy of this assignment report with your classmates by posting it to the Chef's Table in the appropriate assignment discussion.
We wait until after the Assignment due date (see below) to start grading the assignments - you can expect to see your grade posted within 10 working days after the due date has passed.
Learning Objective: Develop recipes, production techniques and decorations
For this assignment, you will develop 3 different bonbons/confections that show your experimentation with the basic recipe techniques.
One bonbon/confection should be enrobed and decorated with a piped decoration in a different chocolate or colored white chocolate.
One bonbon/confection should be enrobed and decorated with an imprinted mark in wet chocolate using a dipping fork or knife tip.
One bonbon/confection should be either enrobed and decorated with a transfer sheet or molded with the transfer sheet used on the bottom.
Your report will include the following for each Chocolate:
Ecole Chocolate Note: we already have recipes for the basic ganache, fondant, croquant, etc. so you don't need to describe those. Just describe your additions to the basics. For example your recipes would be something like this:
Strawberry Truffle:
To 1 lb of milk chocolate butter truffle that is still warm add 1 tbsp of strawberry liquor, 1 cup of pureed dried strawberries and 2 drops strawberry essential oil. Mix well and chill until firm
or
Macadamia Croquant
Make a croquant using macadamia nuts and cut into squares while warm. Make a macadamia nut gianduja with white chocolate. Chill in a thin layer about 1/4 in (.5 cm) and cut into the same size squares as the croquant. Place a square of gianduja on top of the croquant using a dab of melted milk chocolate to bind together. Store in an airtight container.
In the same report, answer the following questions under a heading of: Lessons Learned.
Note about the Lessons Learned section. We want your observations on recipe development - I've given you some suggested questions to answer but feel free to simply give us your feelings and observations. Take time to think about the processes and results.
Note on your report content: what we are looking for is a concise report on your research or practice coupled with a thoughtful response to our questions. We are grading strictly on content - not how well or how much you write. There is a maximum of 1500 words allowed in the box but we are in no way expecting or want you to fill it.
Optional - Including Images in your assignment submission - Please remember that images are not required nor included in the grading. If you want to share an image then the best thing to do is to attach that image to the copy of the report you are posting in the Chef's Table. Note that the Learning Centre software only allows you to attach one image or document to a posting. If you want to add multiple images you will need to reply to your own posting and add the next image to that.
Click on the "Add Submission" button below to submit your assignment.
When you click on the "Add Submission" button - a text submission box will appear at the bottom of the page. You may have to scroll down to see that. You have a choice of typing your report directly into the box and then clicking the "Save changes" button below it to submit.
OR WE VERY, VERY HIGHLY SUGGEST that you create your assignment report in another editor in your computer and save that.Then copy and paste the text in your saved report into the submission box and click the "Save changes" button to submit. This process makes sure that you have a saved copy of your report in case something happens when you submit.
Confirming your assignment submission and viewing grades:
Once you've submitted your assignment, A message appears that says "Your changes have been saved". Also you will see under the Assignment Due Date a new line that starts with"Last Edited....". That confirms that your assignment has been submitted and when.
Don't forget to be generous and share a copy of this assignment report with your classmates by posting it to the Chef's Table in the appropriate assignment discussion.
We wait until after the Assignment due date (see below) to start grading the assignments - you can expect to see your grade posted within 10 working days after the due date has passed.
Learning Objective: Develop recipes, production techniques and decorations
For this assignment, you will develop 2 different bonbons/confections that show your experimentation with the basic recipe techniques.
One bonbon/confection would be in the shape of a ball and rolled in some type of coating to protect the surface such as cocoa powder, icing sugar/sugar, chopped nuts, or cookie crumbs, etc.
or
One bonbon/confection would be enrobed and decorated with a placed \ decoration. Either a chocolate decoration that was made separately and then placed on top of the bonbon or an ingredient i.e. a whole nut, candied peel or flower, coffee bean, etc.
or
One bonbon/confection would have a molded shell where you have combined at least two different colors of chocolate or colored cocoa butter, either by painting (using your finger or a brush), marbling, spray painting, or any other decorating technique you want to use to finish the inside of the cavity.
Your report will include the following for each Chocolate:
Ecole Chocolate Note: we already have recipes for the basic ganache, fondant, croquant, etc. so you don't need to describe those. Just describe your additions to the basics. For example your recipes would be something like this:
Mint Ganache:
A classic dark chocolate ganache was made with cream flavored with a cold emulsion using 4 oz of fresh mint leaves (removed from the cream after overnight in the refrigerator). Ganache is slabbed and stored in a cool room for 24 hours before cutting into squares.
or
Tequila Creme
To a recipe of finished fondant add 1 drop yellow colorant to produce a pale yellow color, 1/4 cup chopped lime zest, 1 drop lime essential oil and two teaspoons white tequila. Spoon into prepared shell molds.
In the same report, answer the following questions under a heading of: Lessons Learned.
Note about the Lessons Learned section. We want your observations on recipe development - I've given you some suggested questions to answer but feel free to simply give us your feelings and observations. Take time to think about the processes and results.
Note on your report content: what we are looking for is a concise report on your research or practice coupled with a thoughtful response to our questions. We are grading strictly on content - not how well or how much you write. There is a maximum of 1500 words allowed in the box but we are in no way expecting or want you to fill it.
Optional - Including Images in your assignment submission - Please remember that images are not required nor included in the grading. If you want to share an image then the best thing to do is to attach that image to the copy of the report you are posting in the Chef's Table. Note that the Learning Centre software only allows you to attach one image or document to a posting. If you want to add multiple images you will need to reply to your own posting and add the next image to that.
Click on the "Add Submission" button below to submit your assignment.
When you click on the "Add Submission" button - a text submission box will appear at the bottom of the page. You may have to scroll down to see that. You have a choice of typing your report directly into the box and then clicking the "Save changes" button below it to submit.
OR WE VERY, VERY HIGHLY SUGGEST that you create your assignment report in another editor in your computer and save that.Then copy and paste the text in your saved report into the submission box and click the "Save changes" button to submit. This process makes sure that you have a saved copy of your report in case something happens when you submit.
Confirming your assignment submission and viewing grades:
Once you've submitted your assignment, A message appears that says "Your changes have been saved". Also you will see under the Assignment Due Date a new line that starts with"Last Edited....". That confirms that your assignment has been submitted and when.
Don't forget to be generous and share a copy of this assignment report with your classmates by posting it to the Chef's Table in the appropriate assignment discussion.
We wait until after the Assignment due date (see below) to start grading the assignments - you can expect to see your grade posted within 10 working days after the due date has passed.
