First, to address Clay's questions... I am a hobbyist, and bought a Rev 2 about 18 months ago. During the holidays, I make loads of caramels, nougats and chocolates to give away - this Christmas it was over 35 pounds (somehow my list…"
Discovering what a bar of fine dark chocolate looks like after it spends a week of 100F temperatures locked in the galley of a black sailboat. Beautiful, really. Like malachite, only brown. Should have taken a picture before it went to sleep with the fishes..
My favorite chocolate is:
on my caramel
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