PRODUCT: “Creamsicle” White Chocolate With Blood Orange Ganache

In the days before air conditioning, it wasn’t easy to sell fine chocolates in the summer. Cocoa butter, one of the major components of chocolate (the one that provides the creamy, luscious mouthfeel), melts at 93.4°F to 98°F. Hot weather can make a mess of a chocolatier’s hard work. To beat the heat, many chocolatiers…
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