Install Theme

Your web-browser is very outdated, and as such, this website may not display properly. Please consider upgrading to a modern, faster and more secure browser. Click here to do so.

Kerys Llewellyn's Portfolio

An ongoing portfolio of pastry work and confections
Feb 8 '13

Sea salted Strongbow cider caramels, wrapped in wax paper. 

Feb 6 '13
Milk chocolate grand marnier chocolates from the NS Skills competition.

Milk chocolate grand marnier chocolates from the NS Skills competition.

Feb 2 '13

"Tiramisu" cake: Chocolate sponge, coffee/rum soak, filled and covered with mascarpone Italian meringue buttercream, dusted with cocoa. 

This is the first entry for my portfolio of an item baked at home!

Apr 22 '12
Apr 18 '12

Resume of

Kerys Llewellyn

kerrie.l@hotmail.com

Online Portfolio: www.tumblr.com.blog/klportfolio

Read More

Mar 1 '12
Potato bread

Potato bread

Mar 1 '12

Gum paste flowers: daisies, carnations, lilies and roses.

Mar 1 '12
Lime cheesecake with lemon cream, a shot of fleur-du-sel lime tequila sorbet, mango coulis and decorative chocolate cacti.

Lime cheesecake with lemon cream, a shot of fleur-du-sel lime tequila sorbet, mango coulis and decorative chocolate cacti.

Mar 1 '12

This is a chocolate and blackberry clafoutis made for Savour NS’s Decadence Event held at the Halifax Casino. There were 14 wines presented with 14 different types of cheese and chocolates, as well as a small serving of a dish made with each. My chocolate was a 64% Costa Rican dark chocolate, and was paired with Queen of Hearts brand Cabernet Sauvignon.

The chocolate is described as “a strong, dark chocolate with a taste enhanced by the exquisite bitter cocoa aroma. An overall delicate smoky and woody bouquet gives this chocolate its own characteristic taste”. The wine has “characteristics of blackberry and mulberry along with hints of vanilla and tobacco lead[ing] to a smooth cassis-like finish”. The dessert was chosen to accentuate the black fruit flavours in the wine.

Mar 1 '12

These are my French Pastries that I entered into the NS provincial Skills competition. Lemon basil mousse on a white chocolate and sweet dough crust, mini Boston Cream Pies made with almond sponge, Diplomat Cream and a milk chocolate disc, and cream Eclairs. Today was the first day of Skills, so tomorrow night I should have pictures of a chocolate sculpture, an entremet (chilled mousse cake), a presentation plate of a slice of the entremet, 30 chocolates and two matched sets of marzipan figures. We have twelve hours spread over two days to make and present all these things, and these two days are essentially our final practical exam. Only ten people are doing Provincial Skills, and the other half of the class will do the same work at the end of this semester.