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chocolate factory

Tonight we began working with chocolate: ganache, tempering, and enrobing. I chose to make Earl Grey and Kona Coffee truffles. They will be enrobed next week. This week, we took out the fondant and caramel we made last week and enrobed those with tempered chocolate.


enrobing fondant

caramels rolled for coating

enrobed chocolate caramels

cross-section of our chocolate caramels

cross-section of our lemon fondant


May 3rd, 2007: 11:35 pm
filed under chocolate, confections, pastries

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