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.
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. 🙂
Latest posts by Sabrina Sexton (see all)
- The Online Writing Help Game - May 23, 2018
- Composing a dissertation. Directions for usage. A appear in the other part - May 23, 2018
- Convincing or argumentative essays - May 23, 2018