Day Twenty Nine

So tonight was the beginning of a new semester, a semester at this school is about ten weeks. Now my class has moved over to the kitchen next to the one we were in and a new level one class started tonight. I am now considered level one advanced so la tee da. I found out I got a solid B on my Mid term, which is better then I thought. Also today we started our research projects. They are on chocolate, it’s history and fabrication. Chef took us to the library, that’s right my school has a library, and we started reading up. I checked out a book called the True History Of Chocolate.

After that we went back to the kitchen and started on some Mocha Genoise. You start by whipping together some egg, sugar, and inverted sugar in a kitchen aid bowl, but you do it by hand not with the kitchen aid. Then move the bowl over a pot of boiling water to create a double boiler where you continue to whisk it as it slowly heats up. When it gets to about 45 or 50 degrees and it is starting to ribbon, move it to the kitchen aid and let it whisk it the rest of the way. After a few minutes it should start to become thick and fluffy, and begin to cling to the whisk instead of sliding off, that is what you are looking for. Transfer it to a regular bowl and fold in the flour, and then some liquid instant coffee. That is the batter for your cake which gets baked in a small pan.

Then we worked on a mocha butter cream, which is basically and Italian meringue with butter, instant coffee syrup added as it cools. That is about what we did tonight.