Don’t just sit around eating bonbons…

People tell me that, so fine, I’ll just stand around making them. But, there’s a lot of precision and science behind each bonbon. And, I had the privilege of learning the science and technique from mentor and friend, author and chef, Jaxon Stallard. Her “Artesian Chocolate Workshop” delved into both the art and the science. Chef Jaxon expounded the crystal structure, tempering, seeding theory and techniques, and I managed to get my hands deliciously dirty making mocha, peanut butter, mint and caramel filled truffles.

Science, check; technique, check; sitting around eating bonbons with a glass of wine after the workshop, check check.

P.S. Stay tuned as I may pass this knowledge along in a Los Angeles workshop…