Thursday's class was about preparing centers to dip in tempered chocolate this coming Wednesday. We created three candies to dip. The first was a caramel. The second was a vanilla lemon white chocolate praline. The third had two layers, a raspberry pate de fruit and on top of that a raspberry milk chocolate ganache.
Next Wednesday we will cut and dip the candies in tempered chocolate. I will put up recipes and pictures after that.
Just a quick note to keep everyone abreast of progress.