Friday, November 11, 2011


Why is it that the base of a chocolate confection is often neglected? I think it is as important as the rest of the piece. This is why I am trying out this method in which I use a textured transfer sheet on the base just after capping the mold with tempered chocolate. I really like it.


  1. One of my instructors showed me how to fix bon bon bottoms by closing the shells and putting clear acetate over them. The shine was beautiful. Your bon bons look awesome!