sweetfrenchtoast » for a modern handmade life

Masthead header
sweetfrenchtoast bio picture
  • HOWDY.

    Thanks for stopping by sweetfrenchtoast!

    I'm Sabrina, and I love to make pretty things, visit inspiring places, eat really good food, and take lots of photos along the way. Though I live with my husband in Atlanta, GA, I consider the world my home, and I can't wait to see more of it.

chocolate therapy

It’s been forever since I’ve spent an afternoon in the kitchen having fun, so when I found the time to do just that this weekend, I was in heaven.

I baked one of my favorite treats: brown butter madeleines. And I tempered chocolate for the first time! I used Valrhona bittersweet chocolate fèves and a variation on Alton Brown’s food processor method for tempering chocolate. Yes, I tempered chocolate in the food processor! I didn’t use the stove at all. It was much easier than I thought it would be, although it was a little messy.

I dipped long stem strawberries and some of the madeleines in the chocolate and set them on wax paper while the chocolate hardened. I sprinkled some sea salt flakes on a few of the strawberries too.

chocolate covered strawberries and madeleines

I’m not sure if I did the tempering exactly right as the chocolate had some streaks in it once it cooled, but everything tasted delicious. And the chocolate had such a wonderful snap when biting into it! I’m looking forward to trying my hand at tempering chocolate again. Until then, I’ve set the wallpaper on my iPhone to a photo of the strawberries and madeleines. It makes me happy every time I see it. 🙂

February 20, 2014 - 9:54 pm

Diane @ Vintage Zest - How pretty! Did the sea salted chocolate strawberries taste good? At first, I thought it was sprinkled with white chocolate shavings!

February 21, 2014 - 11:34 am

Sabrina - Thanks, Diane! While I really liked the chocolate-covered strawberries with sea salt, RH did not. I guess it’s a matter of personal taste!

Your email is never published or shared. Required fields are marked *