couverture adventure

i had a chocolate-making class at creative culinaire today, and it was so entirely rewarding.
we played with so much couverture chocolate. the classroom was so very cold, so by the time we got it melted and tempered, it was setting too quickly. the first thing we made was the almond rochers, but mine were ugly because the chocolate was already turning hard. we also made two different fillings: an orange chocolate truffle, and an irish bailey's cream.
so we filled the chocolate shells with the fillings. and one of the shells we made using chocolate molds with the melted and tempered chocolate, and those popped out of the molds easily to reveal shiny and smooth chocolates.
the chef also had those pretty patterned chocolate sheets that we cut to seal up the spherical molds. i cut mine angular (so they looked chic compared to the conventional circles everyone else cut)! there's also the irish bailey's cups that we topped with a coffee bean and dusted with gold dust!

now my fingers smell of couverture chocolate even though they've been thoroughly washed.