Artisan Chocolate Series, Part 1: Tempering
Full disclosure: I am not a bean-to-bar* chocolate operation.
I just want to lay it bare from the start.
My packaging can’t be framed in an art gallery, and I must even admit I have terrible luck growing a full, luscious beard, or even a respectable moustache.
That doesn’t mean I can’t make amazing artisan chocolates – and it shouldn’t stop you either.
It’s a hard-knock life for pugs.
Just ask our smoosh-faced, too-clever-by-half dog, Gizmo. He leads a harsh and loveless existence under our roof, or so he would lead you to believe with sorrowful, begging moon-eyes. Poor, beleaguered thing has to wait until 3 pm every day for second meal. 3 p.m.!!! Even as the humans gorge themselves thrice daily, Gizmo must endure, starving. He’s not allowed to bark incessantly at the tweeting birds all day for our own protection! and he even has to walk HIMSELF to bed at night *some nights* rather than being carried by human chauffeur as he prefers.
There are times when these cruelties weigh heavy on my soul.