Vegetable Garden

Monday, August 8, 2011


We dabbled with tempering chocolate today.  There's quite a science behind the process and the result of a good tempered chocolate is worth all the trouble.  I made the sides of this chocolate cake with white chocolate in the partern of wood grain and over that pattern is dark chocolate.  We also made chocolate leaves using lemon leaves as molds.  The cake is a chocolate fruit cake.

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