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Description
This is a piece of my display for my first semeseter competency exam. I was to create four different individual pastries, 15 of each, and a show piece made of chocolate, sugar, or pastillage etc. From left to right it is a traditional opera slice with a joconde sponge, chocolate ganache, mocha buttercream, and coated in marzipan. Next is a chocolate triangle made with swiss roll, raspberry jam, chocolate buttercream and a chocolate ganache glaze. After that it's a swiss roll with a hazelnut chocolate ganache center, nougat buttercream, chocolate ganache glaze and coated in toasted hazelnuts. Finally it is a chocolate mousse circle made with an 82% cocoa content chocolate and a handmade ribbon sponge. I was given two 6 hour days and one 3 hour day to complete everything. Out of both classes only 50% passed. I unfortunately was not one of them. I will be retaking the exam next semseter, and am already formulating some new ideas.

Description
This is a piece of my display for my first semeseter competency exam. I was to create four different individual pastries, 15 of each, and a show piece made of chocolate, sugar, or pastillage etc. From left to right it is a traditional opera slice with a joconde sponge, chocolate ganache, mocha buttercream, and coated in marzipan. Next is a chocolate triangle made with swiss roll, raspberry jam, chocolate buttercream and a chocolate ganache glaze. After that it's a swiss roll with a hazelnut chocolate ganache center, nougat buttercream, chocolate ganache glaze and coated in toasted hazelnuts. Finally it is a chocolate mousse circle made with an 82% cocoa content chocolate and a handmade ribbon sponge. I was given two 6 hour days and one 3 hour day to complete everything. Out of both classes only 50% passed. I unfortunately was not one of them. I will be retaking the exam next semseter, and am already formulating some new ideas.