|Chef Lawrence Cheong Jun Bo|
|Here are some of the yummy sweetness|
made by Chef Lawrence.
- When handling chocolate do not let it come in contact with water while melting. Water droplets will cause it to turn hard or lumpy.
- Keep track of its temperature to avoid over-heating. Otherwise, it will ruin the taste and texture of the final output, which is the reason why he keeps a thermometer while melting the chocolate in indirect heat or in short intervals in a microwave.
- Understand the relationship between temperature and crystallization.
- Even a small amount of moisture from steam or a damp spoon can contaminate chocolate and change its thickness.
- Do not use a wooden spoon to stir chocolate, because it retains odor and moisture, which will destroy the chocolate.
- A good quality chocolate is dark brown, glossy, and makes a satisfying snap when broken.
- Poor quality chocolate is lighter in color, matte, and will crumble when broken instead of snapping.
- Tempering is the most critical part of making chocolate. Mistempered chocolate will exhibit an unsightly white coating called fat bloom.