So let’s talk chocolate.

Given that there are two different sorts of very interesting chocolate components at work in the opera cake project that’s underway (tempered chocolate and ganache), I thought it might be worthwhile to take a slight detour into chocolate chemistry the next couple of days. Understandably, I’ve received quite a few questions about the process since I posted the recipe last week (tempering chocolate is that sort of anxiety-causing kind of thing). But to understand the process well, one really needs to understand the science, at that’ll take a little explaining. But heck, I’ve got nothing but time…

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