Allow me to tell you about a new book that shows you "how to" melt chocolate without spending hundreds of dollars on a tempering machine. Author, Jane Wilson, learned first hand from her European Grandmother (immigrated from Germany). She had a chocolate shop in Washington, DC.
"I loved to watch her work with the chocolate. She picked leaves from her rose bushes, dipped them in melted chocolate, let them harden then peeled the chocolate from the leaf leaving the imprint on the candy. With a few candied rose petals and the chocolate leaves, she would decorate tiny cakes. How lovely they were...such fond memories."
In this book you will find out everything you need to know about;
- Tools & Supplies
- Types of Chocolate
- Temperature & Humidity
- Tempering Chocolate & The Magic of Seeding
- Dip & Drizzle - Fruit & Nut Bars
- Molding & Filled Chocolates
- Truffles
and....some great advice. Wilson explains, "Many instructions printed in books and articles, even videos tell you how to melt chocolate in a pan over steaming hot water. This creates humidity in the area where you are working. High humidity can cause chocolate to remain sticky as it cools and sets up."
Oh,Yummy! It makes me get starry eyed just thinking about it. Fellow female comrades understand the therapeutic advantage chocolate has when we are feeling "out of sorts". (That's a nice way to put it in all honesty) I think it would be rather a nice thing to do for oneself and one's family to melt their own pot of gold.
:) Seann
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