Techniques of Chocolate 1
This series will teach you how to work with chocolate like a professional. The latest techniques for melting, tempering, dipping, and molding will be covered. You’ll learn to make all sorts of confections, from simple nut clusters to chocolate-coated almond butterscotches, from fancy truffles to dipped and molded confections. Lesson 1: Tempering Chocolate, Chocolate Nut Clusters; Chocolate-Enrobed Fruits; and Fantasy Barks. Lesson 2: Truffles, Grand Marnier Truffles; Bourbon Truffles; Ginger Truffles; Passion Fruit Truffles; and Espresso Truffles. Lesson 3: Chocolate Confections, Caramels; Old-Fashioned Almond Buttercrunch; Chocolate-Covered Caramel Almonds.