In culinary school there’s a section of the Classic Pastry Arts program dedicated to chocolate making. In fact, upon graduating we do so many hours of chocolate making we’re considered chocolatiers. Jacque Torres is one of our deans.
After completing the chocolate section, all I considered myself was a couple pounds heavier and messy.
Tempering chocolate is a process in which you heat, cool and reheat chocolate pieces to align the crystals of the cocoa butter. For each chocolate, white, milk and dark, there are specific temperatures to heat and cool to. To get even more technical there are three methods to temper, including, seeding, tabling and using a cold water bath.
Tips for the trade … get a thermometer gun, stay away from water, and realize you won’t temper correctly your first … or likely, second time.
Tempered chocolate is smooth, shiny and “snaps” when broken. It does not contain any “blooms” (aka the white squiggles sometimes seen on chocolate candy you leave in your purse, or in the car …).
Basically long story short, it’s hard. Even if you have a degree in it.
That’s where Ghirardelli comes in!
If you know me, you know I hate anything that comes out of a package. I encourage WHOLE food, cooking from the market and eating seasonally. BUT, I do love dessert. After all this blog is called “Diary of a Sweet Tooth” and with that, we need to indulge.
Ghirardelli makes premium chocolate available to everyday shoppers and bakers. Their products are high-end yet affordable. Ghirardelli realizes that people are cooking, and more so, baking. Why not make chocolate making more approachable for the home cook, it’s never been done before.
That’s why I love to stand behind their latest release for back-to-school and holiday time, Ghirardelli Dark and White Melting Wafers. These chips can be melted in a double boiler (a bowl of chocolate over a pot filled with 2-3″ water) or in the microwave (microwave safe bowls please!).
Now it is easy to achieve the same shine, snack and presentation. Don’t believe me?
Here’s the breakdown …
- Ease of use and consistency in melting.
- Zip-up pouch that makes it easier to portion out the product.
- Resealable package for freshness.
- Versatility: the wafers can be used in many ways, from crafts and homemade gifts, to decorations, dipped gourmet treats or fountains and fondue.
Availability: August 2013 at grocery and mass stores nationwide
Retail Price: $4.99 for 12 oz. re-sealable pouch
More information: www.ghirardelli.com/bake