Olive Internship - Day 9

This morning the kitchen was the most hectic. We started off by making a simple Chocolate Sauce; I will post the recipe soon.

Then, we made Brownies but the thin, dense ones that they use as bases in their desserts (they bake them in large sheets). I learnt that once you add the flour, you should beat it (by hand) until it has JUST been incorporated, else the texture of the brownie may feel quite hard if overworked.

Third, I made warm Dark Chocolate Fondants. At Olive, they pipe the batter into each cylindrical mould that they first line with a Chocolate Crumble, which, when it comes out of the oven, is a fragile shell, that once you crack into you find warm, gooey fondant.

There is a party that is happening at Olive tomorrow night, and one of the requests was to make Coffee Cupcakes, but place a chocolate in the shape of lips over each one. So that was what we made next, Lip shaped Chocolates for the cupcakes (that we would be making tomorrow). 

These were very simple, all I did was melt white chocolate, mix in different tints of food colouring to create a ‘lip’ shade, pour it into the moulds, level it with a palette knife, and place it in the deep freeze for about 30 minutes for it to set, in order for it to pop out with ease (and of course stability).

Later, when the chocolates were cooled and set, we dusted them with Copper coloured luster dust which gave them a distinct sheen and looked almost like lip gloss over the lips!

 

Next, we made a Honeycomb Toffee. The same one I made on my first day! The trick is to obviously whisk in as much air as possible after the addition of the baking soda, as that is how the bubbles are formed within the toffee. We left that aside to set on a silicon mat in a mould.

Chef Babul made me puree bananas and make another banana cake because he was going to make Banana Puddings later on at night (the same ones I made a couple of days ago).

Finally, I went to the main order rail to assist Chef Babul in the immediate preparation of the components for some desserts. We glazed the Snicker Bars (logs of peanut butter mousse) with the Chocolate Sauce made earlier today over a wire rack, and placed it in the deep freeze. Working with the mousse was so fragile and you could not touch it with your hands and your body heat would begin to melt it, and cause it to lose its shape.

It was late and there was no more work to be completed.