I used to think you needed to be some kind of culinary wizard to work with chocolate. The fermenting, cleaning, roasting, milling, tempering! The blooming! The fancy words alone were enough to send me straight back to store-bought chocolates.
But here’s the truth I’ve discovered, chocolate isn’t snobby. It just asks for your attention.
A little know-how and a pinch of patience - that’s all it takes. You don’t need a pastry degree to melt chocolate right or make it shine. What you do need is the willingness to slow down. Trust me, I learned that the hard (and slightly burnt) way.
So if you’re like me, a chocolate lover who’s more a home cook than chocolatier, just start with the basics. Grab your favorite bar, break it down, melt it gently, and learn how it behaves. Chocolate isn’t just an ingredient, it’s a personality.
And when you finally get it right? When that ganache sets like silk or those shards snap just so — oh, the joy. Your patience will be rewarded ten-fold. Promise.
If you’re craving chocolates and have no patience now to make it, allow us to pamper your palate with the finest, the extraordinary.
Visit our L’inoui store in Jakkur for some extraordinary flavours or click here to order online.