i have to admit that i haven’t been really updating my blog for quite some time now, even though there was a lot i wanted to add. now that i finally have a bit of spare time, i want to add at least some of these things.

after being on muottas muragl, we continued to the other end of switzerland, namely to the small village of broc, where the chocolate producer cailler is located. there, we signed up for a course on making pralines.

we first drank a nice hot chocolate in the cafeteria:

after that, we explored the shop, before finally our course began. at the beginning of the course, we began to prepare the filling.

for that, we started heating chocolate (cailler cuisine of course ;-) ) with a bit of cream, and later added some butter. that was put into the fridge to cool down. while it cooled down, we took a look at the available garnishments:

(the alcohol should be added when melting the chocolate. we decided against it since you have to decide between all your pralines having alcohol or none.) after some time, we put the chocolate cream into an icing bag and created little heaps (i’m tempted to write turds – the similarity was quite obvious). these were cooled again, until we transformed them using our hands to balls. these were cooled down again, and we were provided with chocolate for the shell. (producing that one yourself is quite tedious work, since you have to invest quite some time to preserve the glossy look. i guess at cailler they have machines for that.) we then put garnishments into pots and started to produce pralines. here are some results:

the process of getting to this point was to take a ball of filling, put it into the shell chocolate bowl, turn it around there, extract it and bath it in the garnishment bowl:

afterwards, the pralines had to be cooled another time. we then were provided with packaging and decoration material:

afterwards, we went on a tour while our pralines were staying in the fridge. after the tour, you end up in a room where you can try all pralines produced by cailler, and you can eat as much was you want. finally, we picked up our pralines and began to return home. it was a great and tasty experience!

here’s my project 52 shot for the sixteenth week. the topic was

süße verführung.

while visiting basel a few days ago, we ended up in a confectionery. chocolate of the month was banana chocolate, which i had to sample. and since it tastes really great, i have to share it with you. please click the photo to get a larger version:

technical details: 3s, f/32, 105mm, iso 200.

while producing last week’s project 52 photo (which i did in fact today), i threw together a few collages. the first one is a collection of flames:

the second one shows the process of breaking a heart. from a full, nice, unused wonderful heart to broken pieces:

the third one is chocolate related: a chocolate heart being eaten. piece for piece.

on thursday, we made an excursion to the open air museum ballenberg, which shows old buildings from all over switzerland, from centuries ago, together with animals, lifestyle and lots of traditions, including making of cheese and chocolate. this resulted in a lot of pictures, some of which can be seen here.
anyway. it was a really great one-day vacation. thanks a lot!