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Tempering:
The warm liquid chocolate is poured onto a marble slab and cooled by working it back and forth.
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When it is cool we mix it in the melter with warm chocolate. This raises the temperature and tempers the chocolate.
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From this point we can use it for dipping, molding or decorating.
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Making molded chocolates:
We fill the molds with tempered chocolate, vibrate the air bubbles out and then invert the molds. A thin shell sticks to the mold and the inside of the mold is empty.
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We fill the mold with a soft ganache filling using a pastry bag. Tempered chocolate is poured on the mold to fill in the cavities and close the bottoms. The molds are refrigerated.
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The chocolate shrinks from the molds in the refrigerator. The chocolates fall out when the mold is inverted.
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Making truffles:
The basic fresh cream truffle* filling is made of boiled cream poured onto chopped chocolate. When the filling is set we
pipe it into small balls with a pastry bag.
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The balls are first rolled in tempered chocolate so a paper thin layer of chocolate sticks to the filling. When the chocolate is set the balls are dipped a second time in chocolate
and then dropped onto a tray of cocoa powder or shaved chocolate. This gives the irregular truffle balls the appearance of a fungus truffle.
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Lemon zesting:
We use fresh fruits to flavor some of our fillings. In this picture Richard is zesting organic Meyer lemons.
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