Apprentice Chocolatier Rachel performing experiments on ganache formulation and texture. We tend to treat the shop like the research laboratory I worked at back in the 1980s, except I’ve exchanged electro-optics and superconductive electronics for chocolate and ganache.
Want to learn more? Check our the Master Chocolatier Ganache Course and Master Chocolatier Caramel Course we teach for Ecole Chocolat.
https://www.ecolechocolat.com/en/chocolate-caramel-recipe-development.html#chocolatier @ecolechocolat #ganache #science #research