My Tryst With Chocolates

 My tryst with chocolates never ceases...I continue to be fascinated with them and this led me to my attending a second class on chocs with another friend. This time around,the friend lives just a stone's throw away hence I jumped with glee as any class with a resourceful teacher is worth spending a weekend with in the neighbourhood.

 Radha and I have been friends online on Face Book for a couple of months and we both are very appreciative of one another's work. I was curious to meet her some day and the moment I saw the alert on her page that her next chocolate making session was due, I grabbed the opportunity of getting in touch with her. Apparently, this was the last session this year.

The rains did play havoc to our first schedule thus a class got postponed. In a way that was good otherwise many of us would have had to wade through as our vicinity does get quite inundated and it can be an overwhelming experience! My two cents it would also ruin the whole chocolate making ritual as weather and temperatures play a crucial role while moulding and storing.

So finally the class did happen and I was truly bowled over by Radha's simplicity and fervour to impart knowledge.Without sounding too judgmental, I am always skeptical about people who teach...being a teacher myself! Many know the subject matter thoroughly but fail to deliver.

 Thank you Radha,you were extremely enterprising, diligent and precise. I could see the fascination in each of us present. The details and explanations you gave put many of my doubts to rest before I could even ask you. You even remembered the silly doubt I asked you in the beginning about the Blueberries and enjoyed the way your brought it back into track and merged it with a topic while we were doing such fillings! Grateful!

The stuff that I have learnt from Radha is beyond my comprehension and taste buds! The exotic flavours which I may have got as gifts from students or those abroad now were at my finger tips to play around with. I sincerely have miles to go before I sleep...and now chocolates to make as an add on!

 I love wafers in my chocs, don't you?

 Oh yeah baby! Some stuff like those also went in :) Chocolates are meant to do that huh? That extra kick, that punch, that after taste!!!

 We experimented with flavours and colours as well!

Don't every forget to do that little tap after pouring the melted chocolate.

 Now this one was the most unique bit in my opinion-this sandwiched little bit. I wouldn't want to ruin the suspense! Once you learn that from Radha,your imagination would go haywire as to the myriad things that you can include and how simple this would be on a dessert platter instead of serving all those run of the mill heavy payasams and huge slices or scoops of calories.Let Radha take you through that in her classes.

 Chocolates without sprinkles, nuts or raisins, are you kidding??????????
"Chocolate doesn't ask silly questions, Chocolate understands."

 Chocolate making in process...

 Be prepared to get damn down and dirty because this is a Chocolate war with Choco Guru's treats!
I had carried a hand sanitizer so it helped.

 First the white melted chocolate layer goes in followed by the darker one...the designs are umpteen, just let your imagination take it for a ride! Enjoy the ride! As Laura Vitale, From "Laura In The Ktichen" says, "The world is your pickle, so go for it!" Talking about pickles, we did make a chilly version...Oh boy! Chocolates n Chillies...A little trip to Mexico and Back so 'Vote For Me' kinda chocolates!

                                                    Pic source: Google

 Preparing chocolates is time consuming and a complicated affair however simple it looks as it involves loads of simple processes-melting, tempering(not at all simple),refrigerating, moulding, unmoulding, waiting and eating.

So if you are getting into the art of making and selling, do charge well.

 "A balanced diet is indeed chocolate in both hands."

 Transfer sheets/structure sheets
All of us pounced on this the moment it was completed as a chocolate. These can be used as pretty decorations against and on your cakes or other desserts.

 Edible prints indeed!

The goodies of our hard work and the outcome of our learning.

Source: Google images

I am elated to have met you Choco Guru. It was a rich experience and am grateful for your guidance and humility. What struck me the most was your down to earth nature and your enchanting smile. Your eyes dance and smile as well!

On that happy and drunk on chocolates note, let me conclude, "A teacher's purpose is not to create students in his/her on image, but to develop students who can create their own image."

Please excuse the poor cell phone picture uploads. I know I can do a better job!