I did not think it was possible to become too full to eat another piece of chocolate. But tonight I took the first class of “Fine Chocolates and Fillings I” at the Cambridge School of Culinary Arts, and I’ve discovered that it is possible. I’ve also discovered that it’s possible to have purple chocolate with passion fruit jelly and dark chocolate ganache inside. Oh, but the maple ganache made with maple syrup (inside the dark chocolate with red, yellow, and green highlights) is my favorite by far.
Overall, I came home with quite the haul.
oh my gosh i love your life…!
Ooh, pretty! What brand of chocolate were you using? The shells are so thin and uniform!
I, uh, don’t know what brand it was. But it was 64%… when I go to class again on Monday, I’ll ask.
wow super awesome.