Chocolate Making Class Reno

Cocoa butter with natural vegetable dyes was brushed into the shell molds, splattered with a brush, and swirled using our fingers (gloved).

After our splatter work, these molds were used to make chocolate bars.

This machine is a chocolate tempering machine that maintains the perfect temperature for chocolate. We are using this chocolate in the video below.

We are adding a couple of handfuls of tempered chocolate to the melted chocolate to lower the temperature to pour it into our truffle shell molds.

There are several ways to pour the chocolate into the molds. We used pastry bags.

After Chris flips the tray over to remove the excess chocolate, we will let them set before filling them with two types of ganache that we made.

Chocolate is messy work and it gets everywhere. This is what the bottom of the trays look like after we added the Ganache and an additional layer of chocolate in which we scrape excess off which creates the bottom of the chocolate

Behold! can you believe we actually made these incredible chocolate Truffles? It doesnt seem real. I want to thank Phyillis at Tandem Chocolates in Reno Nevada for this amazing class