Hannah Cortez
Culinary & Food Service Management
LaSalle College Vancouver
CUL260: Chocolate, Confections & Centrepieces
Displays a variety of my chocolate creations as well as sugar work pieces using several different techniques and methods. Most practiced were moulded chocolates, modelling chocolate, chocolate and sugar showpieces, pulled and blown sugar work.
Process of making a Sugar Rose
Pulling technique stretches the sugar.
Finished Sugar Rose
After some practice and plenty of broken pieces, this rose was my best one yet!
Assorted Chocolates with Fillings
Tempered chocolate method. Molded chocolates (from left to right) using milk chocolate filled with a passion fruit ganache, milk chocolate with cinnamon caramel, and dark chocolate with white chocolate kirsch ganache and a cherry in each centre.
Ribbon Sugar Piece
Pulled sugar method using two different colours. Definitely was the most difficult piece to shape and put together.
Blown Orange Sugar Piece
Blown Apple Sugar Piece
Blown Green Apple Sugar Piece
Blown Lemon Sugar Piece
Nougat de Montélimar
The process consists of four components, a meringue, honey and glucose mixture, cooked sugar, and warmed roasted nuts. The nougat is cut into pieces and dipped in chocolate.
Molded Dark Chocolates filled with a Banana Ganache
Swan Sugar Piece
Using both blowing and pulling techniques.
Blown Apricot Sugar Piece
Molded Dark Chocolates filled with Raspberry Ganache
Molded Milk Chocolates filled with Hazelnut Ganache
Interior of Nougat de Montélimar
Final Chocolate Showpiece
Molded chocolate out of brown sugar molds and decorated with modelling chocolate pieces.
Final Sugar Showpiece
Consists of four different types of sugar: Casting Sugar Pulled Sugar Blown Sugar Bubble Sugar