Hey👋🏻‼️ Hari Raya Aidilfitri 💚 celebration 🎉🎊 in Malaysia 🇲🇾 just around the corner✌🏻, other than sharing 👩🏻💻📝 her recent Ramadhan buffet dining 🍽🍴😋
SiennyLovesDrawing 👩🏻 gonna suggests why not baking some chocolates 🍫🍫 as your festive 💚 gifts 💝🎁 to family members, relatives, friends, colleagues, neighbours etc.👫👭👬❓⁉️
Suggest to add a personalised handwritten 🖋greeting card 🔖 with it, definitely perfect 👍🏻 ya 😍
Why she has this gift 💝🎁 suggestion❓⁉️
She has recently participated the exclusive media preview of a 2️⃣-week professional chocolatier🍫👩🏻🍳👨🏻🍳 workshop at The Academy of Pastry Arts Malaysia 🏢🇲🇾 (“Academy”), a premier culinary & pastry arts institution (Curious 🤔 of what she has learnt❓⁉️ Do read 📖 on till the end ya..😝😜)
This short programme (with a certificate 📜 accredited🌟) is conducted by the Academy’s 🏢 own award-winning 🎖🏆 chefs 👨🏻🍳👩🏻🍳 & specially created to non-professionals e.g. pastrons & housewives 👭 etc. who wish to delight their family members, relatives, friends, colleagues, neighbours, visiting guests etc. 👭👬👫 during this upcoming Hari Raya Aidilfitri 💚 festive celebration 🎊🎉
As shared in her earlier blogging 👩🏻💻📝, Hari Raya Aidilfitri 💚 is a celebration 🎉🎊 of family, friends, togetherness 👭👫👬 & good food 🍽😋 So, by hand making a box of chocolates 🍫💝🎁 on your own for your family members, relatives/ friends 👭👫👬, it would be a more personalised & memorable festive 💚 gifts 💝🎁 It’s definitely different from buying any ready made/ branded chocolates ya 😀
So, she has learnt 2️⃣ types of chocolates 🍫🍫making with her media friends 👭👬👫,
Each procedures require temperature ‘c 🎚check to ensure the hand making quality 👍🏻
(1) Hazelnut 🌰 Praline
Preparation time: 20mins for 30 pieces
Part 1️⃣ Procedure: Homemade Hazenut 🌰 Praline
Ingredients: Hazelnut whole 200g, sugar 170g, water 50g & Vanilla extract 3g
- To cook sugar & water 💦💧 to 120’c
- Then, to add in all hazelnuts 🌰, crystallise the sugar
- Continue to cook the crystallised hazelnuts 🌰, until caramelised
- Only if to make flavour praline, to add in vanilla extract
Part 2️⃣ Procedure: Hazelnut 🌰 Praline
Ingredients: Homemade hazelnut praline 325g, Callebaut Cocoa Butter 32g & Milk Chocolate Callebaut 823NV 33.6% 30g
- To warm up praline & milk chocolate 🍫 to 35’c, then to mix in the cocoa butter & blend everything together
- Then, to temper until below 25’c & cast into the mould
- To set for minimum 4️⃣ hours before dipping
(2) Exotic Caramel
Preparation time: 20mins for 30 pieces
Part1️⃣ Procedure: Exotic filing
Ingredients: Sugar 150g, Anchor extra whip whipping cream 27g, salt 1g, Ravifruit passion fruit puree 55g, Ravifruit mango puree 22.5g, Ravifruit coconut puree & Anchor butter each 37.5g
- Pot 1️⃣: To make a caramel with sugar, salt & a little bit of water 💦💧
- Pot 2️⃣: To warm up the cream, passion fruit puree, mango puree & coconut 🌴🥥 puree together as liquid mixture
- Then, cool down the caramel in liquid mixture, mix well
- To wait until the mixture cool down to below 40’c, add in the soft butter & blend together
Part 2️⃣ Procedure: Caramel Ganache
Ingredients: Sugar 75g, Anchor extra whip whipping cream 187.5g, Glucose 7.5g, Anchor butter 47.5g, sea salt 3g, Milk Chocolate Callebaut 823NV 33.6% & Callebaut Dark Chocolate Santogo each 125g
- To make caramel with sugar, glucose & a little bit of water 💦💧
- To add in the warm cream when the caramel reach the stage require (chef 👨🏻🍳 guidance refers)
- To blend in the butter & salt, pour into the dark & milk chocolate 🍫
- To make an emulsion & pour inside the ring prepared
SiennyLovesDrawing 👩🏻 got not much 🤔 chocolate 🍫 making experience, this was her 1️⃣st time, however she enjoyed & learnt slowly with the chef 👨🏻🍳 The chef 👨🏻🍳 went slowly in explaining the theories & demonstrated the hands 🤲🏻 on skills during the class. She loves the small class size (🔟pax) & chef 👨🏻🍳 gave attention & guidance to each participants accordingly
This class was conducted in a small group setting & focus extensively on hands 🤲🏻 on learning. All participants 👬👭👫 will practice & develop the skills in a highly 👆🏻interactive learning environment with 1️⃣-to-1️⃣ attention 🗣👤 from chef 👨🏻🍳 , academy assistants & classmates 👫👭👬
Hmm…Worry 😌 about the cost 💱 for all tools, utensils 🥄🥣 & ingredients 🌰🍫 purchase 🛒❓⁉️
Do consult chef 👩🏻🍳👨🏻🍳 for more advices & guidance during your chocolate 🍫 making class then 🙂
Not too worry 😌☺️, alternative options available ya
Interested❓⁉️
Do check it out & happy learning cum making chocolates 🍫🍫
Need a happy 😃 taster 😋 to your handmade chocolate 🍫❓⁉️
Welcome to invite 📩📧💌 chocolate 🍫 fan…chocolate 🍫 lover ❤️ ~ SiennyLovesDrawing 👩🏻 ya 😋😝😜
Fee💱: RM5.5k Malaysian 🇲🇾 students & RM6k International ❌🇲🇾 students
Address📍: No. 16, Jalan 51A/223, 46100 Petaling Jaya, Selangor, West Malaysia
Note: Just 3️⃣mins walking 🚶🏻♀️🚶🏻♂️ from the Asia Jaya LRT 🚇 station & located next to LYL building 🏢
Website🌐: http://academyofpastryartsmalaysia.com/2-weeks-professional-programme/
FB: https://www.facebook.com/commerce/products/1738233542881696/?rid=334499823280649&rt=6
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