Chocolate Apprentice

  • Tastings
  • Flavours and Textures
  • Technique
  • Tempering
  • Chocolatiers
  • Special Occasions
  • Other Foods
  • About

Oh, Fudge !

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.

[Read more…]

Filed Under: Flavours and Textures, Other Foods, Technique Tagged With: Emelyn B. Hartridge, fudge, Karen Hochman, Maud Hart Lovelace, Science of Cooking, Susan Englebert

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2023 · ecole chocolat ·

Copyright © 2023 · Altitude Pro Theme on Genesis Framework · WordPress · Log in