Day 5

The last day the techniques and topics covered were:

  • Truffles, Fudge and Ganache
  • Chocolate candy making
  • Chocolate Mousse
  • Raspberry Coulis
  • Creme Anglaise
  • Souffles
  • Plating presentations

The Menu included:

Chocolate Truffles

Hot Chocolate Souffles with Creme Anglaise and Raspberry Coulis

Chocolate Satin Mousse

Rocky Road Fudge

Almond Tuile Cups with White Chocolate Grand Marnier Mousse

Chocolate Mousse Cake

 

Chocolate Truffles

Chocolate Souffle

Rocky Road Fudge

Chocolate Mousse Cake

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For information about the pastry class I attended, visit the Culinary School of the Rockies

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