Sunday, June 30, 2013

Chocolate Class: Preparing to Dip

Thursday's class was about preparing centers to dip in tempered chocolate this coming Wednesday. We created three candies to dip. The first was a caramel. The second was a vanilla lemon white chocolate praline. The third had two layers, a raspberry pate de fruit and on top of that a raspberry milk chocolate ganache.

Next Wednesday we will cut and dip the candies in tempered chocolate. I will put up recipes and pictures after that.

Just a quick note to keep everyone abreast of progress.


  1. I will try not to leave drooly marks on your blog.

  2. It's okay. I keep it laminated, so that it can be easily wiped dry. Drool to your heart's content. And please, comment on the parts you find most drool inducing.