Petit Fours

I went for a Petit Four course at the Savour School a couple of weeks back. This is what we produced over 2 days.

I had a good time working on them. I guess I wish I had:

• a vat of tempered chocolate just hanging around the kitchen all the time
• a blast freezer
• every conceivable ingredient just you know, hanging around
• various different moulds and cutters and plastics and what nots