Truffles Newsletter — chocolate
Chocolate Can Be… Temperamental
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In my eight years at Sweet Designs, I have heard many stories from frustrated home cooks wondering why their repeated attempts to make chocolates at home have failed. Their homemade confections would not release from the candy mold - or they would be gritty and chalky in texture - or they would turn an unappetizing greyish-white hue, unlike the rich, chestnut brown chocolates with a beautiful sheen that they are used to seeing at Sweet Designs. It comes as a surprise to many people that making chocolate is actually scientific - and it takes training and a lot of practice...
Behind the Counter with Carly Moran, General Manager, Sweet Designs
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