Jan 122013
 
My latest molded-chocolate practice session was fraught with problems, but the two-toned shell seemed to work out OK. Here, a milk-chocolate ganache was piped into a bittersweet chocolate shell with milk-chocolate striping. (Click on image to see larger photo.)

My latest molded-chocolate practice session was fraught with problems, but the two-toned shell seemed to work out OK. Here, a milk-chocolate ganache was piped into a bittersweet chocolate shell with milk-chocolate striping. (Click on image to see larger photo.)

My latest molded-chocolate practice session left me with over 100 thick-shelled chocolates with too little ganache inside them, an estimated two pounds of wasted chocolate, and complete exhaustion. A quick run-thru of notes and lessons learned before I collapse: Continue reading »