Tempering Chocolate

Tempering chocolate is a labor of love. It always takes time and attention however the irinox expedites the process.

This is a pvc cast bon bon. Lined with acetate, and dark chocolate. Piped with beet, roses, black cardamom and finished with blue poppy.

Properly tempered chocolate will shrink and slide right out of the forms.
The irinox temperature control allows us to make magic more efficiently.

Chocolate from Johnny Iuzzini
Acetate from Albert Uster
Roses from La Boite NY
Beets from The Chef's Garden