i am the very worst chocolate maker in existence. i make a huge mess. i don’t always temper my chocolate properly such that it’s sometimes impossible to get it out of the mold without a lot of banging. i don’t work quickly enough, causing my chocolate to partially set before i can swish it around the mold. i over fill my chocolates with too much ganache. did i say that i make a huge mess? i’m finding chocolate in places of my kitchen that i didn’t know chocolate could go.
on the flip side, my very encouraging friend Y likes to tell me that i’m the worst chocolate maker amongst those people who actually know how to make chocolate. she’s very encouraging.
the beauty of the chocolate making process is that the end product (assuming i haven’t messed it up too much) often hides a multitude of sins. and once the ooey gooey-ness melts in your mouth with the fragrance of rose, who’s thinking about the mess?