Chelsea Parfitt
Cuisine et restauration
LaSalle College Vancouver
Chocolate, Confections, and Centerpieces
This is a display of my work done in my chocolate, confections, and centrepieces class.
Nougat de montélimar
Nougat de montélimar dipped in milk chocolate!
Sugar work hummingbird
Sugar work hummingbird made with blown and pulled sugar!
Sugar work showpiece
A sugar works show piece featuring a Swan and flowers using casting, blowing, and pulling sugar!
Chocolate centerpiece
Chocolate centerpiece made with dark chocolate, modeling chocolate, white modeling chocolate!
Final sugar showpiece
Final sugar showpiece made using casting, blowing, pulling, bubble sugar, featuring a swan and flowers!
Chocolate showpiece
Chocolate showpiece made out of dark chocolate, with modeling chocolate flowers and white modeling chocolate!
Filled chocolates
Various filled chocolates including white chocolate passionfruit ganache milk chocolate, Milk chocolate rum caramel ,Kirsch cherry and white chocolate ganache dark chocolate!
Sugar work Swan
Sugar work swan made with white blowing and pulling sugar!
Filled chocolates
Praline rum filled milk chocolatesAndRaspberry ganache Filled milk chocolates!