Tip of the Month
With Valentine’s Day just around the corner let’s talk about tempering chocolate! This can be an especially tricky process if you do not get your temperatures right. There are several methods to achieving the same results, but our preference is tempering with a bain-marie. Tempering is a three-step process in which you will need to melt, cool slightly and reheat the chocolate in precise temperature ranges. White and milk chocolate need to be done at a lesser temperature than bittersweet. Your keys here are to remember thermal inertia, which is the tendency to continue cooling or heating after removed from the presence of the temperature source. Combat this with constant stirring and closely monitoring the thermometer. Some find this tedious and time consuming! Instead, call us for the perfect chocolate covered strawberries to celebrate this Valentine’s Day!
Artichokes, Asparagus, Strawberries
