I was leafing through the beautiful pages of a new chocolate book given to me by my thoughtful partner, over a cup of coffee, looking for inspiration and new chocolate challenges. The photography in this book is absolutely stunning, filled with pictures of impossibly tall, mouthwatering chocolate structures, but the picture of the dark chocolate macarons was what really got my salivary glands going.
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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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