Chocolate workshop
The always cheerful chicks from Tête-à-Tête organized a workshop at Van Soest Chocolatier in Amsterdam. What was it like? As if the gates of chocolate heaven had opened.
Making your own chocolates is not very complicated as long as you pay attention to the temperature of the chocolate. White chocolate should be 29 degrees when poured into the mold, milk chocolate 30 degrees, and dark chocolate 31 or 32 degrees. Is the temperature higher or lower? Then there’s no way you’ll get the chocolates out of the mold after they have been refrigerated.
Of course, there’s a little more to it than just getting the temperature right. Filling the molds requires incredible precision, as do the decoration and filling. There’s a reason chocolatier training takes four years.
FavorFlav’s Nora took part in the workshop. Watch the result in this video.
By the way, did you know that white chocolate contains no cocoa at all, only cocoa butter?
Want to make your own chocolates? You can do that at Van Soest
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