This week, my Ecole Chocolat homework assignment is another in the series of my exploration of the textures and techniques of making centres, to help me (eventually!) create “signature piece” chocolates. When I was a kid, I used to dream of the chocolate fudge the characters always seemed to have great fun whipping up, in old fashioned American children’s books, like “Betsy, Tacy and Tib” by Maud Hart Lovelace.
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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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