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chocolate (b)log

Archive for the ‘technical’ Category

Temperamental Chocolate: The Art of Tempering

By: Jane Williams in how to..., technical

I started to make chocolates at home when I was about 8. To my shame, my first endeavours were with ‘cooking chocolate’; a very stable and easy medium to work with – mostly because it’s not really chocolate. It contains vegetable fats instead of cocoa butter, and still tastes a bit chocolatey but the texture is rough and […]

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