Today I’m mentally regrouping my thoughts on chocolate; the experiments I’m going to do once the heat stops, my stock of supplies, what to order by mid-November, and what I’m making next Christmas. Yes, I was getting tired of muffin posts too.
I shall show you my chocolate book! While I’m immersed in chocolate this book is never far, and most of the pages are stained with my work. If I have a particularly brilliant thought, I holler at Spousal Unit to come take over the chocolate for a minute while I jot down my ideas.
This page was from the day I was doing course work for my École chocolat class. I had an assignment to temper chocolate using the tabliering method, then the seeding method, and what that lesson taught me is that while knowing how to temper by hand is a solid skill to have, I love having a machine do it for me!
Once I’ve got enough notes on a particular topic, I summarize what I’ve learned. It’s an easy way to give myself a refresher when it’s time to roll my sleeves up; when making matcha ganache you should be generous with the matcha powder or the flavour is weak, to cut the caramel recipe in half for the Christmas chocolates, (actually caramel has an entire page devoted to its complexities), don’t buy the Toblerone in advance or you’re buying last year’s stale stock, how many drops of flavouring oil is needed to get the right flavour to the ganache, things like that.
It’s also where I draw out my ideas for new chocolates and flavour pairings. Rooibos tea-infused ganache? Yes please.
In case of a computer problem, it’s good to have my important information on hand, such as the actual product codes of my preferred chocolate (online invoices don’t always specify and it’s rather critical when trying to source your favourite cacao percentages!), the quantity of each chocolate I actually need, the product codes of the boxes I buy, which merchants have the best prices, their shipping and sale times, the costs of my past orders, everything I need to go forward if my computer explodes.