Looks like my concerns about my couverture melting in transit…
…were well founded. My supplier sent it via ground by mistake. Which means it crossed the country by truck during one of the hottest weeks of the year. It shows.
I was hoping to demonstrate an alternative tempering method this week, one that involves heating already-tempered chocolate only slightly, then applying it. But this stuff is completely unusable as it is. See that dull, almost mealy texture up above? The telltale sign of random, disorderly cocoa butter crystals. This couverture is completely unusable as it is.
To the tempering pot!
IDIOTS!
Oh well, can’t be too hard on them. It was a simple mistake. They were good enough to refund the shipping cost, which I was grateful for. This stuff ain’t cheap! – Joe
It still looks yummy. I would dig in with a spoon 🙂
Yeah, chocolate in pretty much any form still tastes good!
Joe, I’d like to say again…Boy have we missed you! Then you jump right in and talk about my very favorite subject, Chocolate! You “melt” me! (I couldn’t help myself… it had to be said!) 🙂
Haha! Thanks, Eva, it’s good to be back.
Exceptional blog…