Chocolate is one of my MAJOR vice. Learning how to temper chocolate couverture was one the most exciting lesson ever.
Almond crunch rochers
Tempering chocolate is melting couvertures to the ideal degree and then cooling it down. This ensures that the chocolate holds it shape and doesn’t turn to mush when left at room temperature which is normally 25 degrees. “Playing” with chocolate requires lots (and I mean lots) of patience as chocolate cools fast and you got to be able to work fast to mould or shape it.
More rochers .. Dark, Milk and White chocolate.
Having said that, it is worth all the effort, wouldn’t you say?
Chocolates with raspberry ganache, apricot ganache and orange Cointreau ganache
Voluptuous Desserts 