Learning Objective: Develop recipes, production techniques and decorations

Assignment 5: Recipe Development: Part 2

For this assignment, you will develop 3 different bonbons/confections that show your experimentation with the basic recipe techniques.

You will practice ONCE your choice of recipe for 3 different centers:

1. Truffle (not a ganache made with cream) or fudge of your choice 
2. Caramel in a texture (soft or hard) of your choice. The caramel can be flavored or not. 
3. Nut based center such as brittle, croquant, gianduja or marzipan - can be layered with another filling.

Your next requirement is to finish each bonbon/confection differently:

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:

• 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:

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.

• 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 enrobe or place 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.

• In making a batch of each bonbon/confection did you figure out how to produce a batch as efficiently as possible?
• After now creating and preparing 6 recipes between Assignments 4 and 5, is there anything you would do differently when conceiving of recipes.

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.