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Monthly Archives: October 2012

“It’s not the destination, it’s the journey.”

If one’s goal is to gain proficiency in tempering chocolate , practicing making tiles is the easiest: Spread tempered chocolate over acetate sheet, viola.

But what’s fun in that?

Makes 6

  • 12 0z mascapone cheese
  • 1 c heavy whipping cream
  • 2 c milk
  • 1/3 c decaf espresso
  • 1/4 c strong espresso
  • 5 tbsp high quality cacao powered plus more for dusting
  • 3 1/2¬†tbsp granulated sugar
  • 36 lady fingers

To temper chocolate, remember these numbers: 2/3 chocolate, 1/3 chocolate. 115F, 84F, 86-89F,

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