"We make traditional truffles and then cover them in tempered chocolate for exactly the reasons Jeffray mentioned; they will have a shorter shelf life if they're not protected. The average consumer here thinks of the mass produced so called…"
While trying to temper chocolate for a major corporate order I was in a rush to produce, I had my then 1 year old daughter in a pack-n-play and all I could do was make a fudge like consistency. Thankfully my husband stepped in and he's been working with the chocolate ever since!
My favorite chocolate is:
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