Chocolate Bark: A Lesson In Tempering Chocolate

IMG_1228When I first started training as a Pastry Chef, I was terrified of everything. I could happily make a batch of brownie at home but as soon as I was faced with this simple task at work, I would over think it as if it were a science experiment. The batches were 12kg big… that may have had something to do with my irrational fears. Continue reading “Chocolate Bark: A Lesson In Tempering Chocolate”