Lesson 9 Chocolate Sphere, Mango Coulis, and Praline Crisp

Lesson 9 was the first of four lessons in chocolate.  We learned to temper chocolate which means we can make shapes and designs with the chocolate and it will be crisp and shiny until you eat it without ever melting.  The process of tempering chocolate involves melting chocolate chips to a specific temperature, cooling the chocolate to another temperature, and finally raising the chocolate to a final temperature.  I can't wait to come home and try the tuxedo strawberries again now that I have this new knowledge!

My Chocolate Sphere with Mango Coulis and Pistachio swirl

My candy bars with gold dust

Until next time Au Revoir and Bon Appetit!