Friday, October 19, 2007

French Culinary Day 3 - Tempering of Chocolate

First u melt, then u chill, then u heat..... oh... so much trouble! but what F.U.N.!!

The making of chocolate balls.... 1st u dust some shiny powder, then u coat 3 layers of choc!!
Then u leave them to harden in the chiller!

Once choc balls are ready.... we make the filling! Choc mousse, fruits, crumbles and more choc mousse! Then we close the ball up!!!

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