Chocolate Apprentice

Befriending The Forks

Okay, it is January, early days in the calendar, almost a new Lunar New Year, and the ideal time to bite the bullet, get back on the horse, face the music, any of those clichés will do. I am peeking around the corner, peering into my kitchen, realizing I have to get back in there and have another go at enrobing.

I am still terrible at it.  It makes me use language worthy of the saltiest sailor.  It makes me verklempt.  But I really want to get better at it – at least competent enough that I can make a decent palette shaped bon bon, suitable for decorating with a transfer sheet. [Read more…]

Enrobing Encore

I have realized, not without some chagrin (but it feels good to ‘fess up and admit it), that I am lousy at enrobing.

I do mean chocolate dipping, of course.

I’m okay at getting myself dressed.

And since enrobing is a pretty important skill for a student chocolatier to learn, it’s making me more than a little depressed.  All of my attempts at dipping/enrobing so far, have resulted in irregularly shaped blobs of chocolate with large skirts of extra chocolate around the base. [Read more…]