A few more photos of what I have produced for the Dubovik course. As is obvious, these classes have been emphasizing gradient techniques, in each case using a cocoa pod mold.
Photo #1: Filling is a Dubovik take on almond gianduja. He calls for roasting almonds with skins on and a cut-up vanilla bean, then pouring a caramel over everything, and grinding it all (including the bean) until it becomes a paste--very aromatic and delicious.
#Photo 2: If you use your imagination a bit, the same mold becomes a strawberry. I filled it with strawberry pâte de fruit (this is not one of Dubovik's fillings).
Photo #3: Again, with the same mold, it's a sort of yellow and green bean. I did not use Dubovik's recommended fillings in every case because he repeats them, and since I am giving my "homework" to friends and customers to evaluate, I didn't want to bore them with repeats (I have labored hard to make the point that fillings are really more important than the appearance of a bonbon--and yes, I do realize that I am enrolled in a course that puts a total emphasis on the latter). The filling in this one is a Wybauw recipe for dark chocolate ganache flavored with orange and spiced honey.
