Day 17 – It’s chocolate day!
Howdy, Today was an early start, being in at 9am to start producing chocolates wasn’t really helped by my current medication for kidney stones and the fact that I had accidentally skipped breakfast this morning. We met the chocolate expert from the health sciences department – Ray Newbury outside the food labs, where we were invited in to undertake a little bit of health and safety training. This simply included the general rules as well as clothing we had to wear to ensure the utmost of hygiene whilst handling the chocolates. Ray started by showing us the heating bowls, which allowed us to melt the chocolate in the correct industry standard way. This included heating the chocolates to 40 degrees centigrade, then cooling them to 20 degrees, then reheating them to 37 degrees, a process known as tempering. The chocolate took about 20 to 30 minutes to melt fully, at […]