tag:blogger.com,1999:blog-4018253249637292626.post2961206881323712574..comments2023-11-29T21:30:33.039-08:00Comments on Starving Foodie: Chocolate Making at the Mad BeanStarving Foodiehttp://www.blogger.com/profile/03378327623205210768noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4018253249637292626.post-16114718742770933952012-08-29T10:05:06.322-07:002012-08-29T10:05:06.322-07:00We didn't even temper or prep the chocolate.. ...We didn't even temper or prep the chocolate.. we just cut it, rolled it and decorated it. I have melted down chocolates before and made ganache for truffles on my own before... watched a lot of food network and have seen lots of things on chocolate. and I would rather buy it than make it too. eating good chocolate is even better.Starving Foodiehttps://www.blogger.com/profile/03378327623205210768noreply@blogger.comtag:blogger.com,1999:blog-4018253249637292626.post-33016589394539448442012-08-29T09:34:37.096-07:002012-08-29T09:34:37.096-07:00I'm impressed Linda. I didn't know you kne...I'm impressed Linda. I didn't know you knew about chocolate making. When I took my advanced chocolate confections class at GBC, I found it stressful because, we were dealing with dark chocolate, milk and white and they each have different tempering temperatures. The instructor was also very harsh with criticism and if we had air bubbles or "feet" she would dock us grades. The Joannehttps://www.blogger.com/profile/03644296297858335419noreply@blogger.com