Alexa Wellnitz

Alexa Wellnitz

Cuisine et restauration
LaSalle College Vancouver

CUL260 - Chocolate, Confections & Centerpieces

this project showcases my work and products i did through out the fourth semester of my programm. it shows what we did in the class of sugar and chocolate.

Using the Method of

Sugar Roses

Using the Method of pulling Sugar to create petals and leaf's.

* Hand rolled Truffl

Production of Pralines

* Hand rolled Truffles, *Nougat, *Molded Chocolate with Colour and Ganache Filling

*Pulling-Sugar Metho

Working with diffrent Sugar Methods

*Pulling-Sugar Method, * Ice-Sugar Method, * Blowing-Sugar Method

* creating/ forming

Working with Modelling Chocolate

* creating/ forming Roses, * Building of first Centerpiece

Creating Swans by us

Sugar Swan

Creating Swans by using the pulling- & blowing- Method

Creating Hummingbird

Sugar Hummingbirds

Creating Hummingbirds by using the pulling- & blowing- Method.

Creating my final Ce

Chocolate Centerpiece

Creating my final Centerpiece with Modelling Chocolate

Creating the final C

Sugar Centerpieces

Creating the final Centerpieces with all the methods we learned. *Pulling- , Blowing-, Bubble- , Ice- , Rock- Sugar Methods

Using the Method of
* Hand rolled Truffl
*Pulling-Sugar Metho
* creating/ forming
Creating Swans by us
Creating Hummingbird
Creating my final Ce
Creating the final C