What was your intention?
I was intending to temper chocolate using the Serious Eats sous vide method.
I was hoping for an attractive candy, a bit nicer than my usual bark, and the flavor combinations and textures I got, but I was also hoping to do a better job of tempering.
I think that means a shine, no fingerprints or melting and a snap when the candy is broken, at room temperature.
But I’m happy that they are attractive, taste good, and even husband is enjoying the flavor, and he’s usually a milk chocolate guy.
3 Likes
You were trying for next level and just got this level. They still look pretty good to me.
3 Likes
My maki/ sushi rolls of all sorts are pretty sloppy.
For how much a decent futomaki costs, I rather just order it for take-out.
I don’t make French fries at home.
2 Likes
