Time to try my new bar mold – …
Eileen | Sunday, June 24th, 2012 | No Comments »Time to try my new bar mold – and – some freeze dried goodies for some space age chocolates this week. http://t.co/6SNJe2vc
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Becoming a Chocolatier
The Chocolate Apprentice blogs about her experience in the Professional Chocolatier Program as she learns chocolate making techniques used to: temper chocolate, produce candy and confections, work with chocolate molds and create professional chocolate recipes.
You can too. Learn at home, with Ecole Chocolat Professional School of Chocolate Arts.
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