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Not many desserts can get you in the spirit of Christmas like homemade chocolate. This month, I will share my recipe for making white chocolates with passion fruit ganache, including tips. I will focus on areas: Making chocolate shells; making Passion Fruit Ganache; and Tempering Chocolate.
Working with chocolate you need to be a bit patient. Patience is therefore my very first piece of advice, especially tempering the chocolate. In terms of temperature when it comes to heating, crystallization, and cooling the chocolate, it varies. In this post, I summarize the temperature of processing the different kinds of chocolate.
Once a year, a chocolate festival is held right here in Copenhagen. And never one to miss a chance to fulfil my sugar craving, I, of course, was in attendance, enjoying delicious chocolates from various Danish and international chocolate makers. See the official page: http://www.chokoladeselskabet.dk/drupal/festival
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