THIS EASTER I TURN INTO A PASTRY CHEF!

cioccolato-fai-da-te

AND THIS YEAR I’LL DO MY OWN CHOCOLATE EGG!🐣🌸

Our first Easter workshop has ended! We spent a morning at the “Cioccolateria Veneziana” of San Dona di Piave in the company of some friends among sugar and chocolate tanks to realize our personal Easter chocolate egg.

Here is a guide to what was our very sweet and clumsy day;)

>>> And for those unable to attend the first date, remember that Saturday, April 8, 2017 is planning a SECOND CHOCOLATE LAB! For those who care about the world of chocolate in the year we will be organized other workshops and theme days, follow our Facebook page to never miss one! <<<

But no more talk it’s time to begin! Equipped with coats, gloves and hats were ready! 😉 ✔🍫

TAPS WHICH FLOWS CHOCOLATE!

The first step was to realize the chocolate shells. To do so, each of us had at his disposal a large mold with two half-egg that was passed under large tanks with taps from which flows chocolate! Yes, yes you read right! Taps with chocolate! Of all the types! There was a tank with the dark chocolate, another with milk chocolate and one with white chocolate! It seems a dream I know but it was all true!

After scoring the first external shell of chocolate we left our egg in the refrigerator about ten minutes.

HOW IS MADE THE CHOCOLATE?

As we waited for our first solidify egg shell, Simone one of the chocolate pastry chefs, he led us into a room where he explained the chocolate transformation process. He showed the fruit of the cocoa plant: the cabossa, the various types with the respective organoleptic characteristics, and finally as the transformation occurs from the fruit to the cocoa powder and then to the chocolate.

cabossa-cioccolatoONE EGG BUT WITH MORE TASTES

On our return to the laboratory, the first shell of chocolate was solid. It was then time to make the second shell. It was then time to make the second layer. We have withdrawn our mold and we rehearsed with a second layer of chocolate and then put it back in the freezer! It takes at least a couple of layers so that the egg be resistant!

The beauty of being able to create your own personal egg is you can make it any way you like! I, for example as super tasty and chocolate lover I have not been satisfied with a single taste, and I realized the first layer with the milk chocolate and the most outer side with the dark chocolate! 😉

AND NOW GIVE WAY TO IMAGINATION!

After that the second layer of chocolate has solidified it’s time of the decoration! Here we could finally let space and imagination to our spirit of pastry chefs!

Immersed among, sugar decorations of all kinds, colored glaze and chocolate molds we have put all our efforts and the result was … actually …. Well it does not matter we enjoyed a lot! 😉

 

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