Tempering on the slab is a Zen experience. If you’re an Ecole Chocolat graduate, you can register for the Recipe Development Course on their website. Otherwise give me a call at 603.625.4043 and we’ll tell you what you need to know.
Tempering on the slab is a Zen experience. If you’re an Ecole Chocolat graduate, you can register for the Recipe Development Course on their website. Otherwise give me a call at 603.625.4043 and we’ll tell you what you need to know.
