I attended a fascinating seminar by MOF Chef Stephan Tréand. Chef Tréand earned the prestigious Meilleur Ouvrier de France, or “best craftsman in France,” award in 2004. The seminar was described as “Tempering Chocolate.” Chef Tréand dispensed with that discussion in the first two minutes, then spend the next ninety minutes demonstrating how to make a pure chocolate showpiece.
Rather than try to explain the process here are a few photos from start to finish. He brought some of the pieces with him, but made most of them during the seminar.
I will say I did learn new concepts and methods about tempering and using tempered chocolate.
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