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Tempering Chocolate: Tabliering Method
My current project is learning how to make chocolates. I’m taking an online course that I’ve been thinking about for several years. It’s called Ecole Chocolat, and it has a great reputation. It’s...
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Tempering Chocolate: Seed Method
This is part two of my first hands-on exercise for Ecole Chocolat. Previously I tempered the chocolate by hand using the tabliering method. This method is called the seed method, and involves using...
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Gingerbread Truffles
This was my first attempt at actually making a filled chocolate, and I had mixed success. After agonizing and fretting over what sort of center I was going to make and how I was going to create and...
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Gentleman’€™s Agreements
For my chocolatier course, my final assignment was to create five different centers. I was given specifications on what the centers should be and how they should be finished and decorated. My second...
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Mango in the Middle
Kind of a silly name, yes, but the filling for these chocolates is really terrific – just dark chocolate (Amano Ocumare 70%) and mango puree (I used Perfect Puree). This was my second attempt at making...
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Where There’s Smoke
My next assignment was to make a caramel, which was really exciting for me because I love everything caramel. Especially salty caramel. I knew I was going to make a pretty much straight-up caramel, but...
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Amano Chocolate Guess the Origin Contest
This isn’t my usual type of post, but I’m making a special exception for my favorite chocolate maker. I’m a huge fan of Amano and have used it quite a bit in cooking and making chocolates (I buy...
View ArticleAncho Chili-Cinnamon Chocolate Bark
For the past holiday season I had planned on making several batches of various interesting chocolate barks as a giveaway gift. Wrapped up nicely, it would make a cute gift for neighbors, acquaintances...
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