Here's a showing of what's been baking:
I was hosting a bunch of the guys (Mike, Chris, Z, Pete) a few weekends ago and wanted to make a simple sampler to go with the apricot pate de fruits I had made. I purchased some truffle molds and was really excited to learn tempering. I had read about it in one of my books and decided to go for it. The result- chocolate peanut butter truffles and mint chocolate truffles. First my first time, I feel it was successful. And they were tasty.
Making chocolate flourless souffles in class. Yum. Below is a photo of how warm and fluffy they looked in the oven. Add a little confectioners sugar and Voila!