See what I mean? Not at all exciting. |
Hi, I'm Chef Mercedes. I'm a graduate of the French Culinary Institute/International Culinary Center's classic pastry arts program. Currently I do not work in the food industry so I use this blog to share my love of eating and passion for baking with the world. I hope you’ll enjoy what I have to share about baking and that I’ll inspire you to bake as well.
Monday, January 23, 2012
Tempering Chocolate
This is not an exciting post. I learned how to temper chocolate today and I tried all three methods successfully! It's not as hard as I was expecting, it's just very tedious. Once I'm a bit more comfortable with it, I may write a how to temper guide. I have a feeling it will be a while before I'm that comfortable with it, so don't expect a guide too soon! Anyway, here's a picture of tempered chocolate:
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