Emily Skazlic
Culinary & Food Service Management
LaSalle College Vancouver
Chocolate and Confections
The chocolates were made by class partners and I. The sculptures were solo final projects.
Pulled Sugar Flower
Lemon Logs
Nobles
Raspberry Ganache Moulded Chocolates
Almond Rocher
Salted Caramels
Chocolate Fudge
Pistachio Moulded Chocolate
Sugar Blown Apple
Lemon Fondant
Liquor Cordials
Marshmallows
Sugar Blown Tomato
Pecan Pralines
Nougat Montelimar
Raspberry Pate de Fruit
Pastillage Sculpture
Chocolate Truffles
Sugar Sculpture
A cast sugar base with a sugar blown fish, pulled sugar clam, pink rock sugar coral and green bubble sugar coral.
Pecan Buttercrunch