Share a little about the ingredients and techniques used to create this dish/item. 70% Cacao chocolate, milk chocolate, white chocolate, etc. What are you most proud of? The fact that I made it! It came out just like it was supposed to. I did the upper lip temperature test for the glaze and it came out just the right temperature so it is has a nice sheen. I never would have thought I could make something so smooth and glossy with chocolate! What advice would you give someone starting this project? Account for your local temp and humidity level with how much time you allow the chocolate to set. I live in Florida and it took a little longer than Alice says in the class. Just wait it out and you won't be disappointed :)
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