Hello dear readers/followers!
Its been awhile since I last blogged. I’ve been school-ing for slightly more than a month now and yes, I’m learning a lot a lot alot. I’m like a sponge, absorbing as much learnt everyday.. I’m still thankful for having this opportunity to be taught by all the skilled chefs and for meeting different people/faces, learning to adapt to their working styles or personality.
Change has been a big part of my life this year. I will reflect more on it during my next post hopefully.
Right now, I want to share some stuff on chocolate (also trying to recall yesterday’s lesson). I had an ‘intro to chocolate’ lecture by Chef Vincent from Valrhona and found it quite interesting and different in terms of learning style because I got to do some sampling(rather than boring sit down 2hr lectures with no interaction)! (:
It started off with chef asking us to share the one word that comes to my classmates’ and my mind when we think of chocolate. There were words like sweet, bitter, hungry, difficult, delicious. I said divine. I had another in mind which was classic! We had a good laugh at some. Moving on, one essential thing to know is that chocolate comes from aromatic cocoa beans! This bean is 45-48% dry extract and 52-55% cocoa butter. And in order to MAKE chocolate, there are 3 main components which are cocoa dried extract, cocoa butter and sugar!
Next up was some sampling of those components!!
It kept our senses alive!! The cocoa beans were bitter but when added with sugar, definitely helped in the taste! Cocoa butter helps prevent the chocolate from melting easily. Try placing a chocolate on your palm. It doesn’t melt as fast compared to when it is in your mouth due to the difference in temperature. Cocoa butter also has the capacity to convert to either solid or liquid fat.
Chef said chocolates are similar to wine whereby both have different qualities, different types etc.
Another sampling set I got to try was 4 types of dark chocolate( I LOVE dark choc btw) of different origin and percentage. I wasn’t aware of the names and was supposed to taste all and choose my favourite. It turned out that I liked the freshest one among all!! It’s called Taiinori in French, meaning it’s of perfect condition, very fresh 64% dark choc. The others were Caraibe (66%), Manjari (64%) and Alpaco (66%). Caraibe had not much flavour while alpaco was fruity and manjari tasted okay but due to its high level of acidity, its’ condition isn’t as fresh as Taiinori.
This was not all we learnt during our intro lecture but my eyes are closing..I’m off for a nap (to rejuvenate as well!).
I’m looking forward to my next choc lesson! Hopefully not too much mess.
The time of the year is coming too ***CHRISTMAS*** yay!! It”d probably be one of my last holidays celebrated as my internship will be in Feb? I’m half excited/nervous. Well more excited. Like the saying goes, we’ll never know unless we try.
Alright, so stay tuned to my next post if I have the time! If not, MERRY CHRISTMAS ONE AND ALL!! Go celebrate with your loved ones. Christmas is a time to share, care, love and basically spread joy to everyone even enemies. Have a blessed holiday in advance (: