le cordon bleu - day 11

A somewhat interesting day making chocolates; actually I thought the chef was perhaps a little stressed over finishing on time. We managed that alright but there was just something about the way the class was run today that got on most people's nerves. It could've been the fact that the chef questioned us on the nitty-gritty of chocolate making and the fact that we were made to do things slowly and much more pedantically; it just seemed so much easier yesterday to make chocolate. I guess one other thing was that it seemed like the chef was telling us off for doing things the wrong way when we learnt all of it from the chef yesterday. Well, seems like we've all learnt to keep quiet; at the end of the day, you adapt what you've learnt and do what's best for you.



I managed quite alright today. The chef complimented me on the shine of my chocolates; I didn't do anything fancy like some of my classmates did although should time permit, I'll have a hand at it tomorrow (I hear we'll have some time after we make florentines). My chocolates were dark chocolate filled with the assorted ganaches from yesterday; strangely enough my favourite is probably Wattleseed. I'm not quite sure what it is; my cousin tells me it's the seed of the wattle plant but anyhow, the important thing is that it tastes really good! Lol...I actually filled about half my chocolates with Wattleseed...today I managed to make 4 trays (I've been told that that could be worth up to $200!!!).

Other than that, not much else today. A bit of an early mark like yesterday and really, I'm grateful for it. Whilst my body seems to wake up punctually every morning at about 6.30am, I struggle to get through the rest of the day so it's actually a really nice feeling to get home early in the afternoon and rest. On dinner duty tonight so should probably get going on that.