Some of my chocolate filigrees that I've personally designed
Hi everyone! I've been quite preoccupied lately with my worksheets for school. To be honest, they're my least favourite part of our course, especially since a lot of the questions aren't really directly related to a particular unit/module. Take this for example: 5 questions out of 15 in our desserts course are all about general equipment. 😕 Oh well. Fortunately, my answers to our desserts worksheet has all been marked correct by our chef instructor and I'm quite delighted to receive an encouraging remark from him—thanks a lot Chef John! 😊
Today, I've been preparing for our final practical assessment tomorrow for our desserts unit. 😟 Part of the assessment tomorrow is to check our chocolate piping skills by making delicate filigrees. Filigrees are ornamental openwork having intricate designs or patterns. In this case, we employed dark chocolate to make them. These chocolate filigrees can be used for decorating a wide variety of desserts and pastries. Our chef instructor said we can make our filigrees at home (because it takes time to create them) and then just bring them on the day of assessment. Another pattern that I've originally made is shown below. As you can see, it does take patience and dexterity to pipe out the melted chocolate. My hands were a bit shaky and some of my lines were unevenly thick, but I still had to make them anyway—personally, I would prefer eating them than making them, haha... Who doesn't, right? 😋 Let's see what Chef John would think of my filigrees tomorrow. 😣 🤞
My "hit–and–miss" chocolate filigrees... 😁
I pause here meanwhile. I still need to make my workflow plan for tomorrow's assessment. 😑 Wish me luck mes amis! À plus! 😚
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