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
enrobed chocolate caramels
cross-section of our chocolate caramels
cross-section of our lemon fondant
