If you've ever tried working with chocolate, you know that it can be a bit tricky. These tips for tempering chocolate correctly will help you succeed in making candy and other chocolaty treats perfectly.
If you’re an avid baker or chocolate lover, you’ve most likely tried making your own chocolate truffles. And sure, they were good, but they were probably soft and had to be refrigerated. Once you get the hang of tempering chocolate, you'll be able to not only make truffles but your other chocolate confections will be shiny, smooth and have a nice snap to them.
The culinary world is a fan of aged items: dry-aged meats and aged cheeses are two that quickly come to mind. Aged items are carefully produced and cared for, and the results tend to be mind-blowing and out-of-this world flavorful. 2013 is the year that aged condiments become a sensation!
In order to facilitate the present quality and challenges of the global culinary sphere, we need to force innovations in training to accelerate our capacity to cope with the exponential growth in the global food industry. Right here, right now, the time is ripe for SA CHEFS TRAINING & INNOVATION ACADEMY to force exactly such visionary change and innovations in culinary training. If we don’t, we might as well quit, because then it is plain to see, we’re all making the identical errors. The industry is not going to stick around and wait for us!”