Chocolate masterclasses: bonbons, bars, tempering
Chocolate is the least forgiving part of pastry: the result depends less on the recipe than on temperature and on what the cocoa butter is doing at a given minute. This part of the library shows crystallisation in full — three tempering methods, working with polycarbonate moulds, colouring with cocoa butter, and molded bonbons with fillings from classic ganache to salted peanut caramel.
If chocolate is new to you, start with the lesson on choosing chocolate and tempering a small batch: it explains why the same bar behaves differently on different days, and makes every other lesson here easier to follow.