InnerCella Open Table: Reflections of home
“IT SEEMED LIKE A GOOD IDEA AT THE TIME.” How many misadventures have been launched with that thought? Yet when my friend Mary told me that Vincent Caradonna, the master chocolatier and pastry chef at Le Petit Croissant on Main Street was offering chocolate-making classes, I said “Sign me up!” Learning to make chocolates would be handy for the holidays, and the class, I figured, would be a piece of cake. After all, I have extensive experience with chocolate. OK, maybe not making it, but I have certainly eaten my fair share of it over the years. That must count for something, right? At the beginning of the class, Chef Vincent introduced himself to the 16 people who had gathered in the back of the shop around two long tables, one topped with granite and the other stainless-steel. On one table were little dishes holding samples of cacao nibs, dark chocolate, milk chocolate, white chocolate, and cocoa butter. The chef described each, inviting us to taste them as he went.
A Beautiful Mess
Once we understood the medium, Caradonna brought out a big stainless-steel pot of liquid chocolate that he had heated up in the kitchen—part of the tedious tempering process—and poured it onto the table. Our job was to cool the chocolate to a precise temperature by moving it around using small white plastic scrapers. That didn’t sound too difficult. So I grabbed a pair of latex gloves and a scraper and began to move the sea of chocolate in waves up and down the table. With 32 hands, we flowed it up and down, back and forth, all the while trying to keep the chocolate from dripping off the sides of the table.
Learning the tricky (but tasty) art of chocolate making proves a sweet reward, indeed. / by M. Linda Lee illustrations by Tatjana Mai-Wyss
68 _ at Home
11/15/17 10:23 AM
At Home Magazine is now published four times a year (Winter, Spring, Summer, & Fall) by Community Journals LLC located in Greenville, SC. Fo...