Temperature Tactics
Jennica’s baking class with her instructor Chef Nadine Madrigal was a training in temperatures. The Chiffon Cake with Caramel Buttercream and the Chocolate Truffles she made put the “delicate” in “delicacy”.
“The most challenging part of making the Chiffon Cake was making the caramel for the buttercream. It had to be at a certain temperature prior to pouring onto another ingredient. Then it had to be whipped on the highest speed until it cools down.” Jennica says making the Chocolate Truffles was a play on temperatures as well. “The most challenging part was tempering the chocolate which means you have to melt the chocolate and cool it down at the right temperature and then pour it back onto the warm melted chocolate.”
Tedious yes, but the disciplines learned from the processes are invaluable.
“Proper time management helped us finish all the tasks at the given time. The degree of difficulty and care put into each cake component and truffle piece taught us the value of hard work and attention to details.”
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