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.