Oh, I hope I didn't give the impression that I knew what I was doing when it comes to baking and chocolate.
I'm not a pro by any stretch of the imagination, but I haven't had any complaints yet.
My standard chocolate of choice would be Ghirardelli for all my baking and candy making. On occasion I have used Callebaut or Guittard and some others but normally stick with the Ghirardelli.
Anybody a candy maker? I have trouble with my chocolate candy or truffles "blooming" sometimes. I know it probably has something to do with my tempering, but can't seem to get it right on a consistent basis. What is the secret?
Just as an aside: I've had to really cut back on all the baking as it became detrimental to my health...can you say 35-lb weight gain!?!
LOL I'm in the process of switching to another hobby...one that is not so fattening. My husband just shakes his head.
But I digress.....
