The best part about these food groups is how it pushes me to better my dishes. Making chocolates is one of the easiest things in the world but its only easy if you understand the process , the whys hows etc Shikhas post along with a previous post of mine with help from friends pushed me to try and know more about chocolate making. With help from a former chocolatier and a lot of reading etc I tempered using the seeding method agaisnt Shikhas classic method of tempering with marbles , set them in the refrigerator thanks to our hot hot hot country. sadly, I didnt have any moulds at home but did not let that stop my chocolate making. Used whatever was at hand and and here are some chocolate Discs (inspired by Mendiant) and some bark. How do you know you have tempered them well - The result would be smooth shiny chocolate which breaks with a snap Please excuse the bad photography.
Posted on: Thu, 16 Oct 2014 14:00:17 +0000
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