The Chocolate Zone

The finished tray of filled chocolates

The finished tray of filled chocolates

Chocolate. When she is good she is very, very good, but when she is bad, she is horrid.

Working with chocolate is a trip. It’s simple and complicated at the same time. If you get it right, you can turn out these amazing creations in a fairly straightforward manner. But get it wrong? Well, be prepared to chuck it and start over.

Maybe chocolate is like any other artistic medium: you have to get to know it if you want it to respond to you. And it is very responsive. The chocolate has to be just right, and you have to be just right. Too much caffeine today? Good luck piping that heron with the thin beak. The chocolate is ready for piping but you need some for spackling? Prepare to cool your heels while you wait and watch the chocolate cool down to what you need second by second. Let it go 30 seconds too long and you’ll be starting over so take a deep breath and focus.

I suppose that is what I am saying: chocolate requires focus. If you can prepare yourself to be highly focused and calmly relaxed at the same time, if you can get in that zone? Chocolate can be very, very good.

(Click on the photos to see them fully.)

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One response

  1. Pingback: Rolling the Dice with Sugar | Bean Pie and Baking

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