Once you’ve mastered this, you will never you back to seeding – Paul A Young
Last week I attended a superb chocolate truffle making masterclass at the Cookery School at Little Portland Street, run by the very knowledgeable master chocolatier, Paul A Young. The event was set up by Pinterest with a little help from Great British Chefs and it was superb to get such an expert insight into the world of chocolate making.
If you’ve ever wondered why your chocolate goes gritty, develops a grey skin or just doesn’t set right, you need to watch this video.
Master chocolatier Paul A Young explains why you need to temper chocolate and the best way to do it. Some of what he says may surprise you!
Bye for now!