Today we finalized the lifelike fruits, ending with a fully lifelike strawberry, raspberry, hazelnut, and apple. We started the day by finishing all the whipped ganaches and dipping each insert into the ganache. To create the apple, strawberry, and hazelnut we dipped the inserts into the whipped ganaches two times. After we dipped the inserts into the ganache we threw them in the blast chiller to set and then repeated, we then created a chocolate shell for the outside. The chocolate shell in necessary to keep the fruits from melting in the fridge.
After all the fruits were dipped we continued on to the raspberry which did not need to be dipped in a ganache. In order to make the raspberry look real we had to pipe all of the little bumps all over the frozen insert. This was then frozen and sprayed with red cocoa butter, it was not dipped in a chocolate shell so for production it would not last as long.
Once the apple was set Damien showed us how to use red and green cocoa butter to spray and add dimension to the fruits. All of this was by eye and could be any color depending on what apple you would like to make. After this was set it was then dipped in a clear glaze to give it the shine an apple has, this is optional.
To finalize the strawberry we dipped it in a red mirror glaze and then added white sesame seeds. We used real strawberry stems to make them look the most realistic.
Finally for the hazelnut we used clear cocoa butter to create the wood grain effect on the end. We then dipped the rest of the hazelnut in a black, brown, and white chocolate swirl to created the lines on the outside. This was then set in the freezer again to firm up and then once all the fruits were ready we placed them out to display for pictures.
This concluded week 2, next week we work on petite gateaus with our own personalized flavors. Stick around to find out what I decided to choose to make!
Wow that’s quite a process!