How are our Traditional Gourmet Chocolates Made?
1
We start with a mixture of sugar and cream and bring it to an exact temperature, too hot, too cold by 1° will not turn out.
2
Once the temperature is exact, it is time to pour it into a pan.
Note: It’s important that the fondant cools quickly and is not disturbed, one nudge will cause a ripple effect of crystallization
3
After it’s cooled to a little lower than room temperature, it’s time to stir until the mixture is as thick as honey…
4
…but after awhile of constant stirring, it loosens up and then suddenly it’s rock hard. You can even knock on it and it’s turned bright white. (this is our favorite part)