Chocolate - yumm! I was excited to learn about how to make chocolates and truffles. And also about tasting it. But having had the liver and the Tarte Tatin for lunch, I was pretty full.So after going through a tasting of 10 different chocolates to realise the difference between the cocoa solid contents, I was feeling slightly sick.
However, we were shown some really interesting techniques to temper chocolate which we will put into practice at the end of next week. Plus how to make chocolate marquis and white chocolate mousse which is served in these pretty chocolate cylinders:
Well, I am really looking forward to our chocolate day.
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