The past two days have been super-saturated with candies, confections, nuts and chocolates. Infrared thermometers, sugar-laden bubbling pots, and double boilers of tempering chocolate occupying all twenty-two gas burners transformed our kitchen into the sweetest science lab in Boulder County.
Tempering chocolate involves carefully bringing chocolate up to certain temperature, cooling down to another heat point, and seeding with properly crystallized chocolate to yield a perfectly tempered product that has a coveted shine and snap when broken. I actually think it tested the tempers of the temperers :).
We produced some winners for sure, but we also made plenty of candy that was too soft, ganache-based truffle fillings that were too runny to hold shape, brittle that wasn’t cooked quite long enough, caramel that went those few dreadful degrees too far…
For my colleagues planning to open restaurants in the future, I think the mental budget has been revamped to include a patissier, or pastry chef. For me, it confirms the decision to enter Pastry Arts training this fall.