September 28, 2010.
Today was sort of the last day of chocolate. I’m not sure what that means either. Since it was sort of the last day we’ll be working with chocolate, it also had to be the messiest, the most painful, the longest, and the most alcoholic.
First off, I think it’s slightly disgusting that Chef Gronert doesn’t wash his chocolate molds. They get rinsed with hot water, then they air dry. I can understand not sanitizing them, but I don’t think a little soap every now and then will ruin anything. I hope he doesn’t read this, because I don’t feel like listening to a lecture on why it’s bad to eat soap.
Second, I think it’s ridiculous to rub the inside of each mold with cotton balls to create static before they’re used. I’ve never heard of anyone doing that before. Besides, who wants to eat electrically charged chocolate?
Third, I think it’s ridiculous to say that we can’t touch the bottom of the chocolate molds while we fill them with tempered chocolate because our hands will change the temperature of the chocolate. The molds aren’t so thin that you can overheat the chocolate in them by touching them on the outside for two seconds. If they were that thin, they wouldn’t even be able to hold so much chocolate with no support underneath.
Fourth, I think Chef Gronert needs to stop being so paranoid about his chocolate molds. If you tap the bottom of the mold with a pallet knife, you’re going to break it, but if you slam the mold on the table at the perfect angle for it to snap in half... nothing bad will happen at all. In fact, that’s what you should do.
Fifth, raspberry, orange, coffee, and hazelnut should not be inside the same piece of candy.
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