Some say tempering chocolate is easy. It's not.
At least not at the first time.
I have once before tempered (milk) chocolate successfully, so I decided to make a hand-made chocolate wedding gift for my cousin.
I bought a silicone swan mold earlier this summer for possible future wedding cakes, and wanted to try it now in action. And although it took me ages to get the tempering right (doing it over and over again), the finished result was pretty good. Although I think I still need practice piping the texts...
Congratulations Satu and Jani!
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