Lesson on Determining the Quality of Chocolate
If you have followed this blog, you will know that I absolutely love chocolate. Today is an exciting day for me at Rouxbe, as we released the first lesson on CHOCOLATE in the Cooking School.
Many people don't even know where chocolate comes from and the amount of careful work it takes to it get from bean to bar. What is really sad, is that a lot of people don't know what quality chocolate even is...they are used to mass-produced chocolate made from low-grade cocoa beans which is also loaded with artificial ingredients. Once you watch the lesson on the Basics of Quality Chocolate, you'll be able to pick up a package and understand what a label really means.
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Happy Chocolate Eating!
Tagged as: [ chocolate rouxbe ]
Posted by Kimberley Slobodian on February 10, 2009
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I made some decorations recently with a #2 round tip, which was ok. The chocolate didn't clog it, but it made the decorates way too delicate. I'll probably experiment with #3 and #4 next, unless you have any insight...
Thanks!
dessertschick-AT-gmail-DOT-com
www.confectionism.net
Posted by Dessertschick on April 19, 2010 at 08:28 PM GMT #
Sorry, I don't know which photo you are referring to. Could you please send me the link? Thanks