Now that the weather is cooler, and the temperature inside the house hovers around 68°F, I’ve started making chocolates again. In just over a month, it will be a year since I took a chocolatiering course given by École Chocolat. What fond memories I have of that course! Since then, I’ve practiced here and there, but when the weather got too warm, and I couldn’t get the temperature in the kitchen down to the upper 60s, I had countless troubles getting the chocolate to the right working temperature, with disastrous results. After that experience, I gained a new respect for chocolate and chocolate makers!
In the photo are some molded chocolates I made this past week–just in time for the Christmas season. They are filled with hazelnut-almond milk chocolate gianduja. I dusted the hearts with some gold luster dust to make them more festive-looking.
I made some dark chocolate bars too.
This escapade took me too many hours to count. I need to practice, practice, practice!