A sample of chocolates we made at school.
I once watched a program which featured a father and daughter artisan chocolatier team from Switzerland. They made tempering chocolate and moulding them look so easy!
Only when we started tempering chocolate at school did I realise tempering chocolate is truly an art. I love tempering chocolate. I am still very new at it so when they turn out shiny with no fat bloom or sugar bloom, I flip upside down and do handstands.
No comments:
Post a Comment