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.
Ever since I started working, I’ve subscribed to the meal-planning concept. As a web developer I often come home late. Especially when the projects’ launch date is approaching. I therefore want to have my dinner ready to eat within a few minutes of arriving home. However, as I am also quite picky in that I want not only a quick meal but also a healthy meal, I need to make a strategy! So here are my meal planning tips.