I decided to work most of the weekend at Cocoamoda leading up to Valentine's Day as it was very busy out there and I knew I would be able to experience a lot and put my hands on several tasks, read: VALUABLE experience! I was able to work on a raspberry coulis with Chef Ken (a fruit/sugar reduction used for plating desserts), meringues, different ganache fillings for the truffles including a special rose infused ganache just for Valentine's Day, etc. I was given the "fun" task of covering the truffles in 23k gold which comes in thin sheets- a very temperamental and tedious process. Here is the result of those truffles:
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