My special tip to all beginning candymakers out there: finish your chocolate in the freezer. It gives a most professional looking shine to the chocolate. The taste goes without saying.
Tuesday, November 22, 2005
CANDY TIME
Chocolate 101 on campus was an incredible class - we learned to make adorable chocolate turtles, swirl crunch bark, dark chocolate covered cherries, truffles and painted chocolate snowflakes. I am not sure I will go as far as painting chocolate, but the turtles were amazing.
My special tip to all beginning candymakers out there: finish your chocolate in the freezer. It gives a most professional looking shine to the chocolate. The taste goes without saying.
My special tip to all beginning candymakers out there: finish your chocolate in the freezer. It gives a most professional looking shine to the chocolate. The taste goes without saying.
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