It’s really lovely to receive a gift box of chocolates. But I’ve gotta’ have chocolate everyday! In fact every morning I treat myself with a small bit of chocolate–after my healthy breakfast—of course.

There is nothing like the rich creamy smoothness that excellent quality chocolate leaves lingering on the tongue to start each day with a bit of luxury and, according to research, mood lifting endorphins.

When I began making my own versions of See’s Candy as a teen, I knew nothing about the intricate molecular beta bonds that dictate some of the mandates of correct chocolate tempering. I just enjoyed making a fondant-like filling and coating the little rounds of confections with melted chocolate. (I do not remember my chocolate source but I did send away for supplies via catalogs—still have the dipping fork that I’d use to create swirls on the tops of the candy.)

I also remember being perplexed about sometimes seeing a whitish streak that would be visible on some of the cooled candies. My enthusiasm prevailed over any doubts, however, and I always received praise from those that ate my creations.

Years later, a pastry chef advised during a demonstration to keep the chocolate’s temperature around 90 degrees Fahrenheit. Definitely do not let the water of the bain marie used to melt your chocolate come to a boil! This may be simplifying things a bit but worth noting to get yourself on the road to successful chocolate use.

Now it is your turn to show off your chocolate skills. Even if it is your first effort to conquer any hesitations, Baking and Cake Art Academy invites bakers and cake artists to submit your chocolate efforts that are meant for the special people in your life.

Always submit a description and photo of your work with entries and recipes.

Fabulous chocolate baking and cake art!

Susan

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