So this post is going to be a little different. During the week we did a full workshop with Ciaran, one of the Cooks Academy part-time tutors, about chocolate tempering.
This is a pretty involved and technical process whereby the chocolate crystals are re-shaped in order for the chocolate to be shinier and stronger. All of this is fantastically interesting, if you are studying it in person. Less so when you are reading about it and just came here to see the pretty pictures am I right?
So for your consideration, I present to you, a timeline of all of the wonderfully delightfully deliciously extravagant things we did over the course of the afternoon. Along the way I will explain a little of what is going on but I’ll try not to get bogged down in too many details. I know you are just here for the sexy pictures.
Here is where it gets a little different. If you are making solid chocolates, just scrape the surface level and then refrigerate, like we did here. Happy days. If however you plan on making filled chocolates, pour out the chocolate at this stage. This will leave you with a fine layer of chocolate on the surface of your moulds. Let this harden, then fill with your favourite chocolate filling (more chocolate anyone?). Cap with another layer of chocolate, refrigerate, eat and grow fat. Truly this is a beautiful process.
Well I hope you had fun. I know I did. I had deliciousness. It was seriously messy though. Like I wouldn’t recommend taking on something like this if you don’t have too much space and / or time. It is a serious undertaking. It is totally worthwhile though. The finished result was absolutely unparalleled in quality. This was pretty much all up to Ciaran though. The man has an intrinsic skill with the chocolate, able to make and shape some stunning little pieces in no time at all. Most certainly a day well spent.
~ Mark O’Brien