08 Feb '12, 11am

Read about our Valentine Chocolate workshop at 1-Caramel!

Read about our Valentine Chocolate workshop at 1-Caramel!

1. Melt the Valrhona equatoriale dark chocolate. 2. Add Trimoline into Raspberry puree and heat it. 3. Pour the melted chocolate into the Raspberry puree, add in Unsalted butter and mix well. 4. Place the raspberry chocolate ganache into the refrigerator for 1 hour. 5. Temper dark chocolate, pour into a mould. 6. Hit it with a stick to prevent air bubbles from forming. Place it into the fridge to cool. 7. After 1 hour, place the raspberry chocolate ganache into icing bag and drizzle onto the chocolate mould. 8. Place the Baked almond on top of the ganache. Pour the remaining tempered chocolate to cover the ganache, put into refrigerator.

Full article: http://www.misstamchiak.com/2012/02/valentine-chocolate-w...

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