If you want to make beautiful shiny chocolate decorations with real chocolate, you'll need to temper it first. There are several ways to temper chocolate by hand. Pastry chef Robin Robins explains chocolate tempering, and demonstrates the seeding method. She also shows how to keep your chocolate in temper while you work.
Robin is available to answer all your troubleshooting questions.
This is a streaming video. Watch as many times as you want, FOREVER! be sure to keep your link.
BONUS: Also included is a handy resource guide with links to chocolate decorating supplies, saving you hours of time searching the internet!Save now with Introductory price of $19.00
ABOUT ROBIN ROBINS
Robin Robins is a professional chocolate artist with over 15 years teaching experience. She has worked with many of the world's most celebrated chefs including: Stephane Treand, Ewald Notter, Donald Wressell, and many more. She currently teaches at The Westlake Culinary Institute in Southern California.
For troubleshooting questions about tempering chocolate contact Robin
For technical questions about your order contact Katreece Montgomery
Brought to you by Robin Art Chocolate and The Chocolate Addict.com. Sponsored by Glarus Gourmet. Available at Chocolatetutorials.com