July 20-23, 2010.
I’ve officially made the the most obnoxiously pink macaroons ever. It wasn’t my fault that they were so obnoxiously pink because I didn’t put the food coloring in them, but I did do everything else involved in making them and they turned out very pink. They were cool.
I’m starting to get the hang of making PBK bars. Apparently, the reason I had a problem spreading it out smoothly last time was because I didn’t heat it enough. It’s supposed to be so liquid that it smoothes itself out when you tap the sheet pan on the table. I knew there had to be some easier way to do it. Important lesson #20: Everything is easier when you actually do it right.
I made a pretty awesome new dessert this week. They were chocolate timbals: basically death by chocolate baked in a tube mold. There was a layer of flourless chocolate cake under baked chocolate mousse, topped with ganache and wrapped in a dark and white chocolate shell, garnished with an apricot-glazed strawberry. They were made over the course of about two weeks and took half my day to put together. Important lesson #21: Anything that takes two weeks to make is well worth eating.
My mistakes for the week weren’t too horrible. I forgot to add chocolate chips to my zucchini bread and I dropped a lemon tart on the floor. Important lesson #22: Lemon tarts slide off of plates quite easily.
I think I learned a pretty valuable lesson this week. I finally learned how to temper chocolate. I’m sure that’ll come in handy in the candies class I’m starting in a few weeks.
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