Out & About #1091 | Matcha Ganache Truffle, LAC Training Day + Halal Food Festival

It wouldn't even be a lie to say that the mere thought of returning to the office on Monday caused anxiety. Besides being subject to work-related nightmares, in which I was evidently uncomfortable, uneasy slumber and heart palpitations were leading up to the start of the work week weren't uncommon either.

The transition from a supportive, nurturing team to a frustration- and anxiety-inducing team and department was a drastic one that caused a sharp decline in physical, mental, and emotional wellbeing. In spite of the substantially shorter commute and a handful of kind souls in the vicinity, I now dreaded going to work. The duties themselves appeared to lack real-life purpose, while those that worked in the group appeared disconnected with reality, utterly unaware of one's surroundings and unmotivated to make correlations to real-world impacts and implications.

My weekends provided brief durations of respite, however they were predominantly spent at home catching up on chores and the like. Discovering a tasty variation of coconut water and indulging in PB&B Toast with Vegemite Caramel in the absence of my browsing partner made constituted the attainable small wins amidst a sea of despair.

​Against the wishes of my family doctor, alcoholic beverages emerged on the regular, if not daily, for there are few things able to  ̶n̶u̶m̶b̶ appease the mind to the same efficacy. I devoured the last of my Läderach haul in parallel, then set out to forage for more snacks. Consistent with the preferences of the Korean palate, the second-last pack of HBAF almonds was an obnoxiously sweet Garlic Bread Almond with mini croutons coated in granulated sugar.

​Evenings before regrettably mandatory office days were spent rushing laundry and readying my roster of morning and mid-day rations.

Matcha Ganache Truffles

Similar to my agonizing, soul-less days in consulting, I took to the world of YouTube to purge daily sufferings with joyous sights of GOT7, baking, and music/dance performances. Sunday Baking's latest live stream and recipe release served as gentle encouragement to continue furthering my passion for baking.
The Strawberry and Lime Bonbon had been teased in her live stream segment, making me more keen than ever to review the crafting procedure. It is worth noting that, while I'm not the fondest of tempering, the concept has always impressed me.

​After painstakingly long periods of trial and repetitive failures, I had practically thrown in the towel. For the longest time, I was hesitant towards trying tempering again. But Sunday's tempering tutorial gave me the confidence to try again.

​I saw initial success, but results weren't consistent. But with each subsequent attempt, I began to collect observations. Gradually, I began to recognize the change in fluidity when the chocolate reached the correct temperature. Predicting the amount of seeding chocolate and heat exposure required became easier, and the tempering process was made swifter.

And so, inspired by the Bonbon video, I decided to attempt my own. Having neither strawberry nor lime on hand though, I worked to replicate the O-Sulloc Jeju Green Tea Chocolate Bar combination instead: an outer casing of semisweet chocolate with a matcha interior.

I adapted Sunday's recipe with some guesswork:

i) Exterior

• 182 g semisweet chocolate couverture

ii) Matcha Ganache

• 110 g white chocolate coverture
• 60 g heavy cream
• 3 g matcha
• 10 g unsalted butter

​Without a good grasp of chocolate tempering fundamentals, I refrained from investing in moulds. The theory was that: If tempered correctly, the chocolate will adopt any shape without removal issues. Consequently, I used a 10-piece glutinous rice ball casing instead.

182 g of Surfin was subject to 30 seconds of heat, mixed gently, then another 30 seconds. Though there were noticeable chunks within the bowl after the second burst of heat, they gradually integrated into the rest of the chocolate, proving that sixty seconds split was sufficient in achieving the right temperature. Broadly speaking, it was better to err on the side of caution than risk overheating or scalding the chocolate. Baking is highly dependent on temperature, after all.

Replacing Sunday's two-part strawberry-and-lime filling with matcha would be the true challenge. I altered not the amounts of chocolate, heavy cream, and unsalted butter, but instead swapped all citrusy elements for 3 g of matcha. I had folded vigorously to prevent lumps in the mixture, eventually encouraging the formation of air bubbles. This attribute did not exactly dissipate with time, though visuals were less crucial as the ganache would be encased as a filling.
The formula was a bit runny and cloying at first, but acquired viscosity and depth with time.

​The process of crafting the truffles spanned about three days:

• Tempering and making the ganache filling on the first day
• A 12h rest at room temperature
• Tempering and sealing the truffle on the second day
• Chilling the truffles in the fridge overnight (not mandatory, but patience yields better results)
• Bringing the truffles to room temperature for consumption on the third day

Both texture and flavour also improved with time, shockingly enough. While the first few truffles sampled straight from the fridge were cold, cloying, and retained only muted notes of matcha, those left at room temperature overnight gradually regained depth and complexity.

​I was incredibly pleased with the turnout, for the intermediate steps had prompted some reservations. The casing wasn't uniform, with the top and bottom being thick and sides being relatively thin. The undersides of the truffles weren't level either, as I hadn't been able to  cleanly scrape the surface of the glutinous rice ball container. Bear-shaped truffles emerged a bit wonky as well, as the silicon base was flimsy, leading to formation of uneven pockets.

​In summary, it can be concluded that:

• Tempering gets easier with time, as one begins to recognize that chocolate fluidity varies with temperature
• Prepare the workstation in advance: Upon reaching the desired temperature, one must work quickly as the chocolate sets rapidly. 
• Re-tempering must take place if the chocolate cools before it is transferred to the mould.
• Properly tempered chocolate will easily dislodge from all surfaces, including plastic.
• Consumption is best at room temperature.
• Rest time is non-negotiable; patience is a virtue required for successful bonbons and truffles

​In creating the truffles, I gained a deeper understanding of Sunday Baking's drive for baking. Throughout her VLOG series, it was mentioned on countless occasions that entering the baking industry was not a decision executed out of passion, but rather survival. However, through the process of video creation and interactions with others, she was able to ignite a sense of fondness for her craft. This transition obviously differs from my own journey, as my interest in baking emerged organically from a lifelong love of creative freedom.
Nevertheless, the external feedback has been important on my quest. Constructive criticism is always appreciated, but it is the positive commentary that enlightens my day. Coworkers enjoying my treats have undeniably assumed a source of strength in the face of constant strain in the new office.

I try to fill my mandatory attendance with insightful interactions wherever possible. From sharing Brown Butter Brownies to sampling the chewy, intensely almondy Amaretti cookies brought by a summer student, these conversations are tidbits that make office life just a bit more bearable.

​Mall walks informed me of UNIQLO sales and new summer arrivals, including 90s-style hair accessories at Miniso and 2010s-esque prints and fits at major apparel retailers.

​Visiting the office on the 9th of the month also finally gave me the opportunity to take advantage of The Alley's Royal No. 9 Milk Tea promotion - the 50% deal only came once a month and could not be executed on the app nor ordering kiosk.

​Having sampled the concoction at long last, I can confirm that its one-dimensional milkiness is not my cup of tea, in the literal sense.

​A visit to Saint Germain resulted in acquisitions of a Black Sesame Pastry and gargantuan Crusty Coconut Bun. The latter was learned to be a terrible choice, for extreme feelings of satiation and nausea were experienced over the following five hours.

​In-person training brought me to the Living Arts Centre on the next day.

​Having delayed my arrival time to align with the training, I scrambled to locate parking in the underground garages. I charged into the room five minutes late, surprised to find complimentary breakfast items and grateful to not have been called out for poor punctuality.

​The offerings on display were truly overwhelming. Comprising of croissants, danishes, fresh fruit, tea/coffee, and a trio of cranberry, orange, and apple juice, the breakfast assortment was a pleasant surprise. The plaques identifying the specimens were particularly noteworthy.

​Lunchtime saw the arrival of sandwiches, veggie wraps, and quinoa salad. A platter of double chocolate and oatmeal raisin cookies was another profound sight. Even more astounding were the Stainless steel utensils neatly wrapped in fabric napkins and the attentive plate collection service - I needed to act quickly in order to secure leftovers to take home.

​Suffice to say, I was incredibly pleased with the turnout of breakfast and lunch fare. The training presentation also supplied great insight, allowing me to perceive existing designs in a wholly different manner. I also received some suggestions for cycling in the Netherlands, given that their active transportation infrastructure is far more advanced than the depressing likes of North America.

​The remaining time was spent bothering my birthday buddy while responding to ceaselessly annoying emails.

​And then I'd retreat, bags full of complimentary fare from the event.

Working days at home were spent mulling over the impending doom of deadlines. Time was limited, yet unexpected calls, messages, and "side quests" were horribly frequent. Despite having allocated periods to dedicate towards certain tasks, sudden calls and unforeseen tasks interrupted my pace and concentration.

Poor quality of sleep had already made for reduced productivity, but the constant intrusion of space and time further led to confusion. Lattes were spilled and pastries were burned. Normally an event that reinstates peace of mind, exercise was also breached by a blue screen.

​Heading back into the office for my third mandatory attendance day, Friday saw lower traffic volumes but louder office settings. The chatty, disruptive bunch revealed their faces, much to my dismay.

A late lunch was spent browsing the Jubilee Garden. Delicate, pink buds of early spring had now transitioned to a rows of colourful perennials.

With sunlight peeking through the leafy trees and no other visitors in presence, I perused the corridors with utmost pleasure, relishing in the serenity of the space.

Navigating towards Celebration Square, it was evident that summertime had summoned visitors, young and old, to the fountain. Retirees spent their time lounging in the shaded area between the Jubilee Garden and the fountain, while swimwear-clad youngsters frolicked in the water, basking underneath the warmth of the afternoon sun.

​Nearby were ongoing setup preparations for the Handi Mississauga Halal Food Festival.

​I strolled through the event grounds, taking note of any vendors of interest. The layout was similar to just about any other Celebration Square event, with apparel and accessories vendors located adjacent to the Hazel McCallion Library, organizations and businesses at the centre, and food along The Porch.

​Being blessed with breezy conditions, I then undertook a leisurely stroll in the direction of Square One. Navigating through the Holt Renfrew surface lot allowed for the discovery of a small playground and outdoor seating area - both lovely, mind you - and more perennials immediately outside Entrance 3.

​Mall treks are interesting in that one can determine the pattern change of visitor volumes depending on the month, day, and time. Window displays confirmed current trends, which ranged from airy, strappy dresses to unlined knit cardigans to tiered skirts and bubble skirts circa 2010. Through gritted teeth, I silently acknowledged my hasty mistake of donating middle school era clothes. Fashion truly does repeat itself, but in poorer quality formats.

​After a series of afternoon meetings, I decided to step foot onto Celebration Square once more. By the 4:30 PM mark, the Halal Food Festival was in full swing.

Despite the early hour, the event had attracted plenty of visitors. Roaming the aisles with intention, I stopped only at those warranting interest. Samples of sparkling juice at Rubicon easily lured me towards their $5 four-pack on-site promotion. Meanwhile, the hot grills were avoided in fear of fumes penetrating my office attire of knits, cotton, and polyester.

​Kebabs, freshly roasted sweet potatoes, $15 acai soft serves, and premium mangoes were amongst the assortment on offer. Signage for $5 sugar cane juice drew me towards Royal Juice. I soon learned that the five dollar pricing applied to small-sized cups only, with medium and large ringing in at $7 and $10 respectively.
I opted for the Medium, then swiftly tacked on a Pistachio Kulfi to curb ice cream cravings. The creamy, delightful treat came wrapped in a single sheet of parchment, and immediately piqued the interest of a man observing the interaction nearby. He too followed suite in copying my order.

Preparation of the sugar cane juice spanned a few minutes more. Ice cubes occupied up to the quarter mark of the cup; sieved sugar cane juice would then fill the cup to the brim. A handful of stray bits of pulp were suspended within. The beverage easily relieved the impacts of the warm weather while not being overly sweet. Nevertheless, not a single sugar cane concoction has successfully overtaken the variation from the oh-so-terrifying Mississauga Flea Market.

Läderach supply depleted and payday on the horizon, the opportunity to practice tempering arose once again.
The idea was to form a white chocolate bar encasing the dry roasted, salted macadamia nuts purchased by accident at Costco.

The formula set, but perhaps a tad too quickly. Navigating the narrow window between 29 C and 30 C is a tragically difficult one. By the time I had managed to distribute the macadamia nuts into a somewhat uniform later, the remnants within my bowl had began to solidify. Resulting was a shelf-stable slab of crumbly, somewhat soft chocolate that refused to dislodge from the glass pan used for shaping.

Gustatorily enjoyable yet visually disappointing, my impromptu creation saw the need for greater working speed. The pairing of 300 g Blancor and 50 g macadamia nuts assumed an appropriate ratio, however.

​Redeeming my failed tempering project was a refreshing Iced Guava Americano, comprising of UCC The Blend 114 and Rubicon's Sparking Guava beverage.