Glorian Tam
Culinary & Food Service Management
LaSalle College Vancouver
CUL 260 Chocolates, Confections and Center Pieces
My portfolio of chocolates and confections
Week 1
Chocolate truffles: These are coated in icing sugar, cocoa powder, or enrobed in tempered dark chocolate Mendiants: Tempered dark chocolate piped into discs, and topped with coconut shreds, pistachios, walnuts, dried cherries, almonds, and candied orange peels.
Week 2
Toucans: White chocolate filled with passion fruit ganache. Lavender ganache: This ganache is the filling of the dark chocolate shells Chai tiger: Chai tea flavoured chocolate, filled in milk chocolate truffle shells. They are enrobed in tempered milk chocolate. Raspberry ganache: A sour and sweet flavoured ganache filled in white chocolate truffle shells. They are enrobed in tempered white chocolate, and topped with red sugar.
Week 3
Gingerbread squares dipped in dark chocolate Spiked eggnogs piped over a disc, and dipped in dark chocolate Apricot butter ganache dipped milk chocolate
Week 4
Soft caramels (chocolate flavour), dipped in dark chocolate. Pecan butter crunch has a nutty and crunchy texture, and is coated in dark chocolate. The peanut brittle is super crunchy, and intense in peanut butter flavour.
Week 5
Chocolate fudge, cherry cordials in dark chocolate, lemon-thyme flavoured poker chips, and liquor cordials filled in white chocolate truffle shells.
Week 6
Marshmallows, chocolate nougats, sponge candy coated in milk chocolate, and new world nougats.
Week 7
Sensei bars are three layered chocolate bars, consisting of a sesame dark chocolate base, sesame gianduja and matcha ganache. The mint madness bars have a mint meltaway base, a white chocolate meltaway, and dark chocolate layer on top.
Week 8
Pectin jellies that are black currant flavoured, Turkish delights with pistachios, and some pulled sugar practice.