trulys it is so fun to have affirmation from pros in the business that I'm on the right track so to speak in my own non-professional environment!!!
A question for you...do you temper the chocolate you dip your truffles in? I would think commercially you would just have to in order to avoid bloom, but Alice thinks untempered is best because of the explosion of flavor untempered chocolate immediately gives you when placed on the tongue...how do you handle that in a commercial environment? |