- create a food experience for 80+ people
- work with another team member to create dish
tawana and i are teammates for this final project. we have worked as teammates before and know that we work well together. this blog post will show our ideas, adventures, and final result.
tawana and i started to form our ideas by searching for sweet treats on the web. once we found some ideas, we began to expand on them to make them unique.
we decided to attempt to serve a hot beverage in a chocolate shot glass. chocolate is a food that many people love, so we thought we would pair it with a unique experience. because the beverage is hot, the person enjoying the shot would have to place the cup in his mouth before it melts in his hand. this idea is something we have to play around with to make sure it works, and is consistent.
we visited lynn's cake and candy supply to see if they had any shot glass molds. we were told that they were sold out, and the supplier that they used to buy from recently went out of business. that news sent us to the dollar store to look for shot glasses to use. the dollar store did not have any shot glasses, so we went to target next and found some in the dollar section.
we used the shot glasses from target and some almond bark to test our idea.
we had seen on pinterest that we could dip the shot glass in almond bark and then pour a little hot water into the glass to get it off. the shot glass we used had a really thick bottom so the hot water did not get to the bottom and the almond bark would not come off of the glass.
when no. 1 did not work, tawana went and bought a shot glass mold and tried making almond bark shot glasses with that. when she tried pouring hot liquid into it, it melted through the side. she made multiple sizes with different thicknesses, and found that it was difficult to have a consistent cup that held the liquid.
i attempted using the shot glass as a mold for try no. 3 with a couple of changes. i used saran wrap around the glass to see if it would allow the almond bark to come off easier. i also flipped the glass over to let the chocolate drip to give it an organic appearance.
it did not work great. the saran wrap created a neat texture, but the almond bark broke when i removed it from the glass.
after trying many times and many ways to make the chocolate shot glasses, tawana and i decided that it was time to move on to a different idea. one that we could implement in the few days we had left. so we said goodbye to the chocolate shot glasses and hello to cookie bowls.
when we first began searching for ideas, tawana found a simple recipe for cookie bowls. we decided to try it out in lab. our first attempt resulted in thick doughy bowls that tasted floury. chef diane came over and gave us some tips, and showed us how to spread the batter very thin so that the dough, when finished, is paper thin and melts in your mouth.
moving forward with the cookie bowls, we started to consider what we could serve in the bowl. after talking through a variety of things, we settled on an eggnog mousse. we chose eggnog because it is a classic holiday drink.
tawana and i found a recipe to go off of, and after lab on wednesday i tested it out to see how it would work.
the mousse turned out well, and was the perfect consistency to be piped into the cookie bowls.
while considering what we could top off our mousse with, we thought why not try some bacon? that way our guests would get a sweet and salty flavor experience.
eat design prep.
on wednesday morning, the morning of eat design, tawana and i spent the lab time making the mousse and the batter for the cookie bowls. we had some trouble figuring out how to form the cookie bowls in the muffin tin before they cooled and started to crack. that afternoon, tawana and i spent time testing various ways to do it. we found that a very thin layer of batter, put in the oven until bubbly worked best. when the batter began to bubble, we took it out of the oven, used a cookie cutter to cut circles, and stuck it back in the oven for 1 more minute. after that we were able to take the circles directly off of the pan and press them into the muffin tin. it was a tedious process, but well worth it. we ended up topping our eggnog mousse with maple bacon cooked in pure maple syrup. the balance of sweet and salty that our dish offered was a hit.
the final eat design event was a lot of fun. we had a great time talking with all of the guests and sharing our dish. it was rewarding to see the fruit of all of our hard work.