Learning Objective: Develop recipes, production techniques and decorations

Assignment 4: Recipe Development: Part 1

For this assignment, you will develop 2 different bonbons/confections that show your experimentation with the basic recipe techniques.

You will practice ONCE your choice of recipe for 2 different centers:

1. Ganache with cream in a flavor of your choice.
2. Either a layered center with one layer ganache and one layer Pate de Fruits or an unlayered center using Fondant in a flavor of your choice

Your next requirement is to finish each bonbon/confection differently using two of the following three ways:

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:

• The name and a brief description of the recipe you developed.

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.

• What chocolate you used to coat each center and why you chose that particular flavor.
• The technique you used to coat each center in chocolate (did you roll, enrobe or pipe in a shell mold?). Did you find any challenges with the technique?
• Describe the decoration you used to finish each bonbon/confection?

In the same report, answer the following questions under a heading of: Lessons Learned.

• What did you learn about recipe development that surprised you?
• Did the exercise of creating a whole new bonbon/confection from scratch teach you anything about chocolate?

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.