Lesson #8: Muscadine and Praline…

20 Sep

Chocolate, chocolate and more chocolate…milk mind you but finally something that does not involve the oven.  We tried our hand at tempering chocolate and dipping our fillings, praline half-moons (a mixture of melted milk chocolate and praline paste) and muscadine (a praline ganache rolled in melted chocolate and powdered sugar).  Naturally, we worked in ideal conditions – air-conditioning and marble counters.  Otherwise, life would have been a bit more difficult…

My first attempt at tempering worked fairly well, not perfect, but better than most.  Next, dark chocolate…

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