March 22, 2017

So I've been learning to temper chocolate.  It's nice to have that shiny texture on chocolate and it means there's less chance of bloom; that white powdery appearance that chocolate sometimes gets when it's been through extremes of temperatures.  The more you practice,...

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2017 by Tess' Brilliant Bakes.  

Photography by the amazing Tim and Trev of hazysunimages.com