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Orsolya Csernák ha publicado una actualización
Level:
Stagier
Siempre he admirado el arte de hacer chocolate y por fin me he atrevido: ¡ya he terminado mi primera tanda de trufas de chocolate con leche!
Atemperar el chocolate fue todo un reto, pero el ganache suave como la seda y ese chasquido satisfactorio hicieron que mereciera la pena. ¿Y lo mejor? El primer bocado: rico, cremoso y delicioso.
Este es solo el principio de mi viaje chocolatero.
Level:
Stagier
I’ve always admired the art of chocolate making, and I finally took the plunge—my first batch of milk chocolate truffles is complete! 🎉
Tempering the chocolate was a challenge, but the silky smooth ganache and that satisfying snap made it all worth it. The best part? That first bite—rich, creamy, and melt-in-your-mouth delicious. 😍
This is just the beginning of my chocolate journey.
Traducido del inglés
Ksenia Vadaturskaia, Sussan Estela Olaya y6 más4 Comentarios-
Qué ricas!! 👏🏻👏🏻
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Level:
Scoolinary Team
What a great start in the world of chocolate!
Tempering is quite a challenge, but it’s totally worth it when you achieve that perfect snap and a silky-smooth ganache.
Your truffles have an appealing presentation,the mix of textures between the crunch and the grated chocolate creates a nice visual contrast.
Do you have a favorite flavor combination for your truffles, or are you thinking of creating a new one? 😍
Thanks for sharing this with the community.
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Level:
Scoolinary Team
Beautiful beginning to your chocolate journey! 🍫✨ Tempering can definitely be tricky, but getting that perfect snap and shine is one of the most rewarding parts—and you nailed it! That silky ganache paired with the creamy milk chocolate sounds like a dream.
Which technique or tip from the process surprised you the most? Let the chocolate adventure continue! 🍬🔥 We’re already on your ship!
There’s an upcoming Course in May you are probably gonna LOVE called “Chocolate Bonbon Formulation”
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Level:
Sous Chef
Tienen muy buena pinta. Te felicito por haberte atrevido y adentrarte en el mundo del chocolate. Recuerda respetar las temperaturas y tener todo bien organizado y preparado antes de ponerte a templar chocolate.
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