Hey๐๐ปโผ๏ธ Hari Raya Aidilfitri ๐ celebration ๐๐ in Malaysia ๐ฒ๐พ just around the cornerโ๐ป, other than sharing ๐ฉ๐ปโ๐ป๐ her recent Ramadhan buffet dining ๐ฝ๐ด๐
SiennyLovesDrawing ๐ฉ๐ป gonna suggests why not baking some chocolates ๐ซ๐ซ as your festive ๐ gifts ๐๐ to family members, relatives, friends, colleagues, neighbours etc.๐ซ๐ญ๐ฌโโ๏ธ
Suggest to add a personalised handwritten ๐greeting card ๐ with it, definitely perfect ๐๐ป ya ๐
Why she has this gift ๐๐ suggestionโโ๏ธ
She has recently participated the exclusive media preview of aย 2๏ธโฃ-week professional chocolatier๐ซ๐ฉ๐ปโ๐ณ๐จ๐ปโ๐ณ workshop at The Academy of Pastry Arts Malaysia ๐ข๐ฒ๐พ (“Academy”), a premier culinary & pastry arts institution (Curious ๐ค of what she has learntโโ๏ธ Do read ๐ on till the end ya..๐๐)
This short programme (with a certificate ๐ accredited๐) is conducted by the Academy’s ๐ข own award-winning ๐๐ chefs ๐จ๐ปโ๐ณ๐ฉ๐ปโ๐ณ & specially created to non-professionals e.g. pastrons & housewives ๐ญ etc. who wish to delight their family members, relatives, friends, colleagues, neighbours, visiting guests etc. ๐ญ๐ฌ๐ซ during this upcomingย Hari Raya Aidilfitri ๐ festive celebration ๐๐
As shared in her earlier blogging ๐ฉ๐ปโ๐ป๐,ย Hari Raya Aidilfitri ๐ is a celebration ๐๐ of family, friends, togetherness ๐ญ๐ซ๐ฌ & good food ๐ฝ๐ So, by hand making a box of chocolates ๐ซ๐๐ on your own for your family members, relatives/ friends ๐ญ๐ซ๐ฌ, it would be a more personalised & memorable festive ๐ gifts ๐๐ It’s definitely different from buying any ready made/ branded chocolates ya ๐
So, she has learnt 2๏ธโฃ types of chocolates ๐ซ๐ซmaking with her media friends ๐ญ๐ฌ๐ซ,
Each procedures require temperature ‘c ๐check to ensure the hand making quality ๐๐ป
(1) Hazelnut ๐ฐ Praline
Preparation time: 20mins for 30 pieces
Part 1๏ธโฃ Procedure:ย Homemade Hazenut ๐ฐ Praline
Ingredients: Hazelnut whole 200g, sugar 170g, water 50g & Vanilla extract 3g
- To cook sugar & water ๐ฆ๐ง to 120’c
- Then, to add in all hazelnuts ๐ฐ, crystallise the sugar
- Continue to cook the crystallised hazelnuts ๐ฐ, until caramelised
- Only if to make flavour praline, to add in vanilla extract
Part 2๏ธโฃ Procedure: Hazelnut ๐ฐ Praline
Ingredients: Homemade hazelnut praline 325g, Callebaut Cocoa Butter 32g & Milk Chocolate Callebaut 823NV 33.6% 30g
- To warm up praline & milk chocolate ๐ซ 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 4๏ธโฃ hours before dipping
(2) Exotic Caramel
Preparation time: 20mins for 30 pieces
Part1๏ธโฃ Procedure: Exotic filing
Ingredients: Sugar 150g, Anchor extra whip whipping cream 27g, salt 1g, Ravifruit passion fruit puree 55g, Ravifruit mango puree 22.5g,ย Ravifruit coconut puree & Anchor butter each 37.5g
- Pot 1๏ธโฃ: To make a caramel with sugar, salt & a little bit of water ๐ฆ๐ง
- Pot 2๏ธโฃ: To warm up the cream, passion fruit puree, mango puree & coconut ๐ด๐ฅฅ 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 2๏ธโฃ Procedure: Caramel Ganache
Ingredients:ย Sugar 75g, Anchor extra whip whipping cream 187.5g, Glucose 7.5g,ย Anchor butter 47.5g,ย sea salt 3g,ย Milk Chocolate Callebaut 823NV 33.6% & Callebaut Darkย Chocolate Santogo each 125g
- To make caramel with sugar, glucose & a little bit of water ๐ฆ๐ง
- To add in the warm cream when the caramel reach the stage require (chef ๐จ๐ปโ๐ณ guidance refers)
- To blend in the butter & salt, pour into the dark & milk chocolate ๐ซ
- To make an emulsion & pour inside the ring prepared
SiennyLovesDrawing ๐ฉ๐ป got not much ๐ค chocolate ๐ซ making experience, this was her 1๏ธโฃst time, however she enjoyed & learnt slowly with the chef ๐จ๐ปโ๐ณ The chef ๐จ๐ปโ๐ณ went slowly in explaining the theories & demonstrated the hands ๐คฒ๐ป on skills during the class. She loves the small class size (๐pax) & chef ๐จ๐ปโ๐ณ gave attention & guidance to each participants accordingly
This class was conducted in a small group setting & focus extensively on hands ๐คฒ๐ป on learning. All participants ๐ฌ๐ญ๐ซ will practice & develop the skills in a highly ๐๐ปinteractive learning environment with 1๏ธโฃ-to-1๏ธโฃ attention ๐ฃ๐ค from chef ๐จ๐ปโ๐ณ , academy assistants & classmates ๐ซ๐ญ๐ฌ
Hmm…Worry ๐ about the cost ๐ฑ for all tools, utensils ๐ฅ๐ฅฃ & ingredients ๐ฐ๐ซ purchase ๐โโ๏ธ
Do consult chef ๐ฉ๐ปโ๐ณ๐จ๐ปโ๐ณ for more advices & guidance during your chocolate ๐ซ making class then ๐
Not too worry ๐โบ๏ธ, alternative options available ya
Interestedโโ๏ธ
Do check it out & happy learning cum making chocolates ๐ซ๐ซ
Need a happy ๐ taster ๐ to your handmade chocolate ๐ซโโ๏ธ
Welcome to invite ๐ฉ๐ง๐ chocolate ๐ซ fan…chocolate ๐ซ lover โค๏ธ ~ SiennyLovesDrawing ๐ฉ๐ป ya ๐๐๐
Fee๐ฑ: RM5.5k Malaysian ๐ฒ๐พ students &ย RM6k International โ๐ฒ๐พ students
Address๐:ย No. 16, Jalan 51A/223, 46100 Petaling Jaya, Selangor, West Malaysia
Note: Just 3๏ธโฃmins walking ๐ถ๐ปโโ๏ธ๐ถ๐ปโโ๏ธ from the Asia Jaya LRT ๐ station & located next to LYL building ๐ข
Website๐:ย http://academyofpastryartsmalaysia.com/2-weeks-professional-programme/
FB:ย https://www.facebook.com/commerce/products/1738233542881696/?rid=334499823280649&rt=6
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