COOKING IS AN ART AND A SCIENCE: TEMPER CHOCOLATE
July 25 @ 11:30 am - 1:00 pm
As part of our new Cooking is an Art and a Science, your cafe chef will show how special techniques come alive. We’ll be featuring a dish that exemplifies the temper chocolate skill on today’s menu.
Beyond its delectable flavor, a chocolate bar’s look, texture, and experience on the tongue are due to a process called tempering. By heating, cooling, then reheating chocolate to temperatures you can preserve the original beauty of the bar.