DOMINIQUE ANSEL BAKERYのインスタグラム(dominiqueansel) - 6月9日 00時15分

Tomorrow, I’ll be taking over @ValrhonaUSA’s Instagram page, so follow along on their page for some serious chocolate-filled action. For starters, tempering chocolate is one of the most important skills to learn when working with chocolate, and it’s something our team does here every day. Proper tempering allows the cocoa butter to crystallize in a way that gives your chocolate gets a beautiful shiny surface and snaps cleanly when broken. (Photo by @tschauer)

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