Tempering Chocolate
In honor of the dark chocolate classes this week at Rendez-Vous Chocolat, I’ve added step-by-step instructions on how to temper chocolate using the hybrid “microwave and cocoa butter method” used by Anca Andreitu. Click here
To learn more about the classes, you can download the class catalogue here.
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I originally started Writing with Chocolate in 2008 to blog about Belgian chocolate while living in Brussels. You can read my reviews of artisan chocolate shops in Brussels and check out my chocolate-themed walking tours by clicking on the "Belgian Chocolate Resources" button on the top navigation bar.
Now that I’m back home in Alexandria, Virginia, I have a new focus that brings together all that I learned in Brussels. As the saying goes, build the web site you want. In late 2012 I revamped Writing with Chocolate to address the needs and concerns of the home "do-it-yourself-er" chocolatier like me.
Cheers and chocolate,
Robbin Warner
robbinwarner@gmail.com
The nibs are an intermediate step in the cacao processing chain which are what you get after the cacao beans are fermented and shelled but before they are roasted and ground to produce the chocolate liquor from which cocoa powder or cocoa butter id derived.