I don’t know how to cook nor bake besides the very basic like eggs, rice, hotdogs, and occasionally cookies. I usually leave the cooking and baking to those who have time, patience, and the passion for it. When Ryan invited me to join him at The Maya Kitchen last weekend, I figured that it’s about time that I learn something new and actually become a more active participant in gastronomy. The workshop for that day was all about Chocolate which is timely because of the approaching Valentine’s Day.
We learned how to melt chocolates and the “what not to-dos”. Water should not come in contact with the chocolate you are trying to melt. You also can’t allow the chocolate to become too hot because it will cause the chocolate to separate and become unusable.
We also learned how to mold chocolates. After the chocolate has melted, pour it in molds but try to be as neat and clean as possible. After pouring, put the mold in the freezer for a couple of minutes. The chocolate is done if you can remove it easily from the mold. If it isn’t, just throw it back in the freezer for a minute or two then try to remove the molded chocolates again. Just keep on repeating this process until all the chocolate has been removed from the mold.
We got to try coating fruits and corn flakes with chocolate.
Choco flakes is very easy to do. You can also use leftover chocolate from your other projects.
We can sell our chocolate products thrice the cost of our expenses. It’s a good side business if you have the time and equipment.
By the time ganache was being taught, I already crashed from the sugar high.
My favorite among those we made is the rocky road. It didn’t taste too sweet. We combined white and dark chocolates then added the mallows.
Rocky Road Recipe
- 250 grams dark/bittersweet chocolate
- 250 grams white chocolate
- 100 grams chopped nuts
- 100 grams mini marshmallows
Melt chocolate then pour in a pan. Sprinkle nuts and marshmallows. Let it set then cut into squares.
We used local chocolate but I find it too rich in sugar. I guess local manufacturers make up for lack of cocoa by adding tons of sugar. Blech. If I’m going to bake, I’m going to use imported.
I took home most of the chocolate I made since I crashed really hard. I made the sister and her boyfriend eat them.