Making Chocolates at Thornton’s Restaurant
It takes a lot of organization to go from raw materials such as chocolate beans to petits fours. Here is an example of some of the everyday work in the kitchen. The preparation of the chocolate is done on a Tuesday or Wednesday morning as the humidity is able to be controlled a bit better than when the kitchen is in full swing.
In the restaurant we use Valhrona and Opera Chocolate for our chocolate desserts.
This little pre-dessert I call the beautiful lady as it as elegant as a woman.
The Beautiful Lady (Chocolate and Passionfruit with Wild Strawberry Flower) © Kevin Thornton
Chocolate and Hazelnut Praline painted with Gold Leaf © Kevin Thornton
Cocoa Bean from Brazil © Kevin Thornton
Inside the Cocoa bean © Kevin Thornton
Chocolate with Hazelnut Shavings © Kevin Thornton
Melting The Chocolate © Kevin Thornton
Melting the Chocolate © Kevin Thornton
Checking the Temperature © Kevin Thornton
Heating the ladel to the correct temperature © Kevin Thornton
33 degrees centigrade © Kevin Thornton
Temperature control © Kevin Thornton
Pouring the chocolate into the moulds © Kevin Thornton
Filling the mould © Kevin Thornton
Spreading the Chocolate into the mould © Kevin Thornton
Spreading the Chocolate evenly © Kevin Thornton
Pouring the excess chocolate back into the bowl © Kevin Thornton
Tapping the chocolate mould © Kevin Thornton
Removing the excess chocolate © Kevin Thornton
Scraping the mould © Kevin Thornton
Scraping the chocolate mould © Kevin Thornton
Filling the chocolate with lavender chocolate filling © Kevin Thornton
Filling © Kevin Thornton
Making sure the chocolate is evenly spread © Kevin Thornton
Chocolate © Kevin Thornton
Scraping the excess chocolate from the mould © Kevin Thornton
Filling © Kevin Thornton
setting the chocolate © Kevin Thornton
The moulds filled © Kevin Thornton
The first step of finishing the chocolates © Kevin Thornton
The finished chocolates © Kevin Thornton
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