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Chocolate Treats and Truffles, held at the world renown International Culinary Center in lower Manhattan, is a four hour intensive that focuses on the fine art of creating mouth watering, indulging, sinfully delicious chocolate confectionary treats!

The International Culinary Center, The French Culinary Institute and the Italian Culinary Academy are housed under the ICC.

The International Culinary Center, (ICC), situated on the edge of the Soho Section of Manhattan, houses both the French Culinary Institute and the Italian Culinary Academy. The corner block building, on Broadway and Grand Streets, is also home to the ICC’s restaurant L’ECole, where student chef’s turn their training into truth all under the supervision of internationally renowned master chefs.

The class began at 10:00 a.m., in the same industrial kitchens used for the students enrolled in the professional culinary program, with a formal introduction to the art of chocolate making. All student are given a blue ICC Chef’s apron and a French style beret or skull cap to wear during the course of the class.

Chef Tom Jones and Chef Rebecca Kaiser heat forty kilos of chocolate as it mixes automatically.

With fall classes beginning, we passed several kitchens full with student chef’s and their projects including dry pasta instruction with Chef Jessica Botta; Pork, that began earlier as we, at 10:00 a.m., passed a gutted and beheaded pig suspended and presumably draining that would, by our noon break, be cut into portions, made into sausage, pork chops and other menu items and additional classes used for Holiday Meal experiments.

Chocolate Treats and Truffles taught by Chef Tom Jones and Chef Rebecca Kaiser, the Master Pastry Arts Chef’s at ICC, began with an overview of the origins of Chocolate, the geographical location cocoa beans are found, hand harvesting and the process of extracting the white cocoa seed from the pod which becomes “nib” or the real chocolate. and the fermenting process, roasted beans. The couveratur or the fat content in cocoa butter is the key to making really beautiful chocolate candy. It gives the chocolate the snap, shine, smooth flavor and mouth watering appearance.

Demonstrating the tabling method of tempering chocolate.

The Pastry Arts kitchen is similar to the industrial Pasta Kitchen with the exception that each station or island is not adjacent to a stove. The Bench for the Pastry Arts is a singular long stainless steel table back-to-back creating a double work area. Table top mixer’s separate the stations. The course, Chocolate Treats and Truffles, is designed to instill the knowledge of and create ease and comfort with the process of exquisite chocolate creations.

As in Pasta For Future Chef’s the culinary industry terms become very important as one progresses through the class; introducing, agitating and enrobing the chocolate are important terms used throughout the class. Simply stated, introducing is to add; agitating is to stir and enrobing; to coat.

The full immersion method of instruction which is utilized by the school in the professional program and recreational classes includes a walk-through process that had the class of twenty-three, circled around the “bench” watching as Chef Tom explained, through demonstration, tempering cooling methods. The combined extensive experience and dedication to the traditions of chocolate creations making were skillfully exhibited in the teaching style.

Elongating the chocolate until it covers the marble.

كثر الـ CDs التالفه عندنا أواللي ما عادت تشتغل .. سواء كانت لـ برامج أو صوتيات ..
حصلت أفكار جميلة لـ إستغلال مثل هالـ CDs ..
ممكن تنتجون لوحات فنية رائعة من خيالكم .. وأحلى من هالنموذج اللي بعرضها لكم ..
فكرة الموضوع عبارة عن أشياء بسيطة وخامتها متوفرة في كل بيت تقريباً ..

.. اللوحـة الأولى ..

الخامات أو الادوات :

- أي CD قديم أو تالف
- برواز جاهز اطاره اسود
- اسلاك معدنيه + خرز فضي وملون
- فحم وغراء مسدس

وهذه اللوحه بشكلها النهائي

.. اللوحـة الثانية ..

والخامات :
- CD تالف
- اسلاك معدنيه بجميع الاحجام
- ورق مقوى درجات الرمادي
- غراء مسدس

وهذا الشكل النهائي

.. اللوحـة الثالثة ..

والخامات :
- Mini CD تالف
- اسلاك معدنيه
- باور اون
- غراء مسدس
- كريسالات صغيره بيضاء

. . افكار . .

 ممكن أن تصنعين منه ساعه بإستعمال عقارب ساعة قديمة
وممكن أيضاً تضيفين لها بعض التغيرات علشان تصير لوحة فنية رائعة

فعلا كل انسان يمتلك بداخله  فن وابداع

ومن اجمل ما رايتة بعالم الفن

طريقة صنع مجسم للهدايا

أولا:  نحضر بالونه كبيرة

ننفخها بالهواء بالحجم الذي نريد

ثم نلف عليها الخيوط البلاستيكية
بهذا الشكل

ثم ندهنها بالغرااااء المخفف
شي نوعيه تكون شفافة

نتركها تجف تماما … ثم نثقب البالون بالدبوس
ونسحبها من مكانها بتبقى الخيوط فمكانها

ثم نفرغ المجسم من الوسط

ونحشيها بالهدايا والحلويات

ثم علقها في غرفة الأطفال

فكرة واايد سهلة وبسيطة وما تحتاج الى مبالغ مادية كبيرة لشراء السلع المستخدمة

اباجورة 2010