DOMINIQUE ANSEL BAKERYのインスタグラム(dominiqueansel) - 12月6日 11時36分

Tempering (so much!) chocolate, until you see that beautiful, shiny consistency. Tempering is always a must when it comes to making chocolate decor, in order to prevent the cocoa butter solids from crystallizing. This way, you get glossy and smooth chocolate, rather than dull, streaky chocolate. It’s all the details. ?

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