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Wednesday, May 2, 2012

Playing with Chocolate

Chocolate has got to be the most temperamental things you can work with. Couverture chocolate needs to be tempered before you are able to manipulate it which seems to be a fairly simple process but any change in degree of the chocolate can cause it to be in an untempered state.

One of the skills I learnt in Stage Two was to temper couverture milk, white and dark chocolate and one of the many delights of working with chocolate is the ability to manipulate it into pretty much anything you want may it be garnishes or confection chocolates!



 


White chocolate Lotus with Fresh Raspberry & Assortment of Chocolate Truffles

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