Les bons bonbons

After working on icecream, I realized that a fistful of warm tempered chocolate really isn't so bad. True, it's messy, but in comparison, I'd much rather have my hands coated in chocolate than stinging from being frozen.




We worked on an assortment of bonbons. I actually enjoyed making the individual chocolates a little more than the chocolate sculpture, since they're on a smaller scale and therefore a lot more manageable. Though its a pain in the butt to constantly make sure your chocolate is at the right temperature, molding and dipping the chocolates was quite easy.









To cut square and rectangular pieces, we used a chocolate 'guitar', which looks like a super complicated cheese cutter with tons of wires.