Heaven, I tell you, heaven. They weren’t created without challenges, however. The heat continued this past week and a 30 degree kitchen is a tough place to set and mold chocolate. We created the most delicious vanilla bean and butter caramel for the oozy middles and molded 70% dark chocolate. To die for.
Now the chocolate lessons become more difficult. Suddenly we are going to be sculpting, yikes.
Tags: butter caramel, chef, Cordon Bleu, dark chocolate, lesson, Paris, school
These look incredible!!