Well the first week of the first ever chocolate confections spring break camp is over and I am still a little full from all the chocolate I consumed this week! :) It was so fun and worth it!  We had a full class (8-9 kids) most days.  I am so proud of all the kids for all that they learned this week.  Here is some pics from our time together each day! 

Day 1 we started with learning how to temper chocolate so that we could make chocolate bars and other treats throughout the week using our new skill.  Tempering chocolate is not a super easy task but these kiddos did great!  This first day we made a dark chocolate bar.  The only ingredients we used was cocoa butter, cocoa powder, maple syrup, and vanilla bean paste.  They turned out super yummy!

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Tempering the chocolate on my granite countertops.  You have to be consistent and patient. 

Tempering the chocolate on my granite countertops.  You have to be consistent and patient. 

We finished off the first day with a thick, French drinking chocolate!  So tasty! 

We finished off the first day with a thick, French drinking chocolate!  So tasty! 

Day two we ventured into making chocolate cups and filled them with a chocolate fresh whipped creme!  The bowls didn't turn out as planned, but no biggie.  We improvised and used our chocolate cups as chocolate shavings and they were still very delicious. We also made some homemade Nutella, but I didn't get a picture of it.  I guess we were too busy eating it. :)

Whipping up some whipped cream!

Whipping up some whipped cream!

Lily really enjoyed her chocolate creme cup. ;) 

Lily really enjoyed her chocolate creme cup. ;) 

Day three we used some of our left over Nutella, mixed with some dark, milk, and white chocolate bars to make my favorite item of the week, a chocolate torrone bar!  It was smooth, creamy, and delicious!  We also made some chocolate molten lava cakes! 

Chocolate Torrone bar with whole hazelnuts on the inside.

Chocolate Torrone bar with whole hazelnuts on the inside.

Day four we finished our week similarly to how it began.  We tempered some milk chocolate this time.  Instead of making them into bars, we used some flower molds and made the cutest little chocolate flowers.  The perfect size to pop into your mouth the enjoy a little treat! They were refined sugar free as well!  The final thing we made was some chocolate turtles!  We made our own caramel sauce, poured that over some toasted pecans, then topped with melted chocolate and froze them till they were set.  Is your mouth watering yet??  Mine is!! :)

This was the crew we had on the last day, we were missing a couple this day.  What fun we had this week!  Thanks for all of you who came! 

This was the crew we had on the last day, we were missing a couple this day.  What fun we had this week!  Thanks for all of you who came! 

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