Lavalicious!

Week one was short so week two was demanding.
We spent a day of class learning about chocolate and chocolate garnishes. It was the first time that we spent nearly an entire class in lecture and demo. We made spirals, cut-outs, cigarettes, filigree, tulip cups and I am sure I'm forgetting something (it is my day off!)
We all found it was more difficult to come up with more than one plate design each day. One plate would be great and totally inspired then you fall short on the next plate.
Some of week two was guided, for example we all made mousse cake with untempered chocolate wrapping. We all felt they turned out dreadfully but it is so difficult to do that of the school's instructors only Chef Erica has continued to work on mastering the technique and is the only one who teaches it. Mine is plated with gingerbread anglaise and chocolate sauce.
We all baked lava cake. Trickly little thing. But so rich and delicious that is so worth it. Mine is plated with chocolate spirals and two-tone tuiles with a raspberry coulis.
For the tropical puff project I made a lemon mousse napoleon sandwiched with pineapple slices.