Thursday, March 18, 2010
I've finished the Professional Chocolatier course I took through Ecole Chocolat, and now I have to keep up the momentum by refining my recipes and learning others. Only problem is that I also have to prepare for a job interview on Monday and do my best to get more interviews into the pipeline. Searching for work sure puts a crimp in my candy making time. I do wish I had a bunch of spare money lying around so I could open a little shop. Le sigh. Anyway, after my Monday interview it'll be time to dive back into the sugar bag and come up with a new challenge: Seafoam. I do not have the natural affinity for sugar work that I do for chocolate making. It will likely take all my self-discipline to avoid cursing from frustration and teaching my parrots dirty words. But I'll keep at the seafoam challenge until I come out victorious. Then it's on to brickles and taffies and toffees. Some of which I'll have to cover in chocolate, of course. I'll keep you posted.