Today's training has helped me to better understand our Malaysian cocoa bean better and the reason for the high cost of chocolate.
Making chocolate has many steps which require lots of work and patience which explains its costing besides the cost of raw material which are imported. The cocoa bean in Malaysia is apparently acidic therefore tastes sourish. Beans from other countries are used achieved the desired tastes.
We were taught the basics of making chocolate using dark chocolate, ganache and praline, my favourites!
The photos in this blog displayed the varieties of chocolates that we were taught to make and they truly are mouth watering! I could hardly stop myself from licking my fingers and eating the left overs in the mixing bowl.
Since the chocolates are home made, no preservatives are being used (hooray!). Furthermore, the chocolates would only be made upon receipt of orders therefore they are fresh!