This week's lessons are focused on chocolate. On Monday, we made nougat de montelimar and raspberry fruit jelly to be hand-dipped in chocolate on Tuesday. On Wednesday, we concentrated on making the chocolate boxes which will be part of our assessment on November.
Chef Herve was asked to create a berries and chocolate dessert for a magazine photo shoot. So he made this quick chocolate mousse with a berries compote with red wine. Pretty huh.
I didn't take any photos of my nougat and fruit jelly due to some unknown reason that just escapes me. But I did capture my beautifully made chocolate box. I was so pleased with it because Chef Herve pointed out that my box was the only one with the right dimensions. *crackles* Simplicity is the way to go.