Confectionery
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MasterClass Chef Dominique Ansel’s Tempered Chocolate Recipe Most confectionery techniques flirt with the line between chemistry and magic. Exhibit A: the shiny gloss of freshly tempered chocolate. Untempered chocolate sets matte, often with white streaks of cocoa butter on the surface (this is called “bloom”) and crumbles rather than breaks evenly. Tempering chocolate also raises the melting temperature, making something like a truffle or bonbon less likely to melt on contact with your fingers.
Malarkey Cakes School How to switch from hobby to cake business Where are you at with your baking hobby or setting up your cake business? Here's how to switch from hobby to cake business and the main differences...
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