TECHNIQUES IN CHOCOLATE

May 22, 2013

We were in the kitchen tempering chocolate today. Now I completely understand why many cannot temper chocolate properly. It was very helpful to have someone who knows what they are doing when it comes to tempering chocolate so they can show you how it is done and tell you how to fix it when it is wrong. Yes, we had to re-temper the white chocolate.  It is definitely a workout for your arms and shoulder blades.

We started off with the design concept for a centerpiece. We brought poster board to cut templates out for the pieces that we would be cutting from the tempered chocolate.  We will be doing a dark chocolate stand with three large wavy thin leaves flowing upward from the stand and a white chocolate flower in the center of the leaves.  This is difficult to explain without seeing a visual but I will take a picture when it is complete.  

Today we made the chocolate stand, leaves, and flower pedals.  Tomorrow we will be tempering more chocolate, completing the remaining pieces, and assembling the centerpiece.