Chocolates and Confections (CUL260)

A compilation of 11 weeks of work from the Spring 2022 quarter at LaSalle College Vancouver. This portfolio represents the first times this student has worked with chocolate or confections.

Dark Chocolate Truffles (Week 1)

Plain enrobed hand-dipped, rolled in cocoa powder, rolled in icing sugar.

Assorted Truffles (Week 2)

(left) Earl grey dark chocolate ganache (middle) dark chocolate poodles (right) raspberry dipped in white chocolate

Assorted Enrobed Butter Ganache (Week 3)

(left) strawberry balsamic butter ganache (middle) madras square (right) lemon log *all hand-enrobed in dark chocolate*

Pecan Buttercrunch (Week 4)

A slab of caramel, coated on each side with dark chocolate and topped with roasted pecans.

Sour Apple Caramels (Week 4)

White chocolate bonbons filled with a thin, smooth, sour apple caramel.

Lavendar Rosemary Marshmallows (Week 6)

Lavender and rosemary-infused marshmallows enrobed in dark chocolate and topped with individual lavender petals.

Chocolate Nougat (Week 6)

Classic chocolate nougat hand-enrobed in dark tempered chocolate.

New World Nougat (Week 6)

Nougat filled with pistachios and candied apricot, dipped open-faced in dark chocolate.

Lavendar Caramel Layered BonBons (Week 7)

honey caramel cream layered on top of lavender ganache, molded in dark chocolate.

Grapefruit Citrus Slices (Week 8)

Fresh grapefruit jelly shaped into slices and coated in a mixture of sugar and citric acid.

Mango Pas de Fruits (Week 8)

Classic mango-flavored fruit jellies cut into cubes and coated in sugar.

Ice Sugar (Week 8)

A cooked combination of isomalt and water sculpted over ice.

Chocolate Showpiece (Week 9)

Sculpture depicting two purple waterlilies sitting on a lilypad atop an abstract wave.