Ice cream has been postponed- please enjoy the brownies. 9-3-07

Friday was suppose to be ice cream social day. However, due to technical difficulties, our ice cream was MIA for most of us. Luckily, Chef Josh being the prepared instructor he is, had already made some up to share. Chef Josh had planned a mini-event where another class, the international cuisines class, would come down and eat ice cream and enjoy various toppings for people to enjoy on their freshly made ice cream.

There was a balsamic caramel sauce, hot fudge, pink peppercorn ganache,  rum blueberry, raspberry/strawberry sauce, toasted hazelnuts, peanuts, and almonds, and the marshmallow fluff, which Gabie and myself prepared. Let me tell you, activated gelatin has the most rancid smell. It reeks of cow hooves and wet dog.

I got the ” McGuyver award” for the day from chef Josh, because I came to class prepared for my 45 minute commute home. I was trying to avoid having to eat a whole quart of ice cream on the way. I brought in insulated bubble wrap that was wrapped around 2 ice packs. This is to be held together with tape and tah-dah! Instant packable thermos.

Sauces only took about an hour or so, the class is 5 hours. The remainder of the class was spent in taking 2 identification tests: 1 for ingredients, 1 for equipment and tools.  I think I did pretty good overall.  We then dove into scrumptious brownies, that were so incredibly dense, chewy , chocolaty and very, very bad for you.  Gabie and I paired up with each other, which we often times do, and measured out  580 grams of butters, or 20 oz., for our double batch.  The batter came together, after melting 2 different kinds of chocolates, sifting our dry ingredients, and combined our eggs and sugar.  Into the oven they went for about 40 minutes, and then it starts.  That undeniable smell of freshly baked brownies appears.    I’ve come to the right place.