Last weekend I spent a lovely morning at Rococo's Chocolate School learning to temper chocolate (and true to my Willy Wonka's Chocolate Factory fantasy, eating lots of it too). A small group of us gathered at their pretty Motcomb Street store and were taken through the process of tempering and piping into moulds by Laurent Couchaux, Rococo's very own 'Prof du Choc' (what a title!). Laurent has been working with chocolate for years and we took the opportunity to ask all sorts of questions as we scraped, poured and piped...
We got to sample the new autumn collection while our creations set (pear, apple, walnut and fig - yum!) along side a palate cleansing white tea and then lots of fun packaging up the goods with Rococo's beautiful bags and stickers.
|Glossy melted couverture chocolate at the start of it's tempering journey|
|Laurent - our Prof du Choc|
|Lots and lots of melted chocolate on tap!|
|Making flame shapes|
|Even clearing up is fun when chocolate is involved.|
|Gorgeous ganache flavours|
|Our tasting session with autumnal flavours and white tea|
|My wafers and decorative flame shapes|
|Laurent turns out some perfect poissons|
|Packaging up our creations|