Here’s the continuation of the homemade chocolate videos, this time with tempering to get a shiny, brittle chocolate. I suggest two methods: tablage and tempering with mycryo cocoa butter. To you the beautiful shelves! Check out the video below and find them all in the « homemade chocolate » tab in the blog menu!
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A traveler and passionate about cooking, I share all my culinary secrets with you, without holding back. I try to pay homage to traditions, from the canelé of Bordeaux to the dim sum of Hong Kong. "Bernard's Recipes" includes dozens of recipes for pastries, appetizers, and various main dishes.
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