Argh!!
Piece of advice to fellow chocolate enthusiasts:
Never ever leave a pot of warm molten,
perfectly tempered pot of chocolate covered with clingwrap on your kitchen countertop for more than 12hours
perfectly tempered pot of chocolate covered with clingwrap on your kitchen countertop for more than 12hours
Why I say this, you ask? Simple.
I just lost a perfectly good pot of 74% chocolate to microbial colonies. That's right. They've set up camp on the smooth shiny surface of chocolate haven. Bloody immigrants. I've just been gone a little more than half a day and there you see squatters living off my chocolate. What has the darned world come to?
Toss and redo. It's that cruel. Painstaking indeed. Chocolatiers must be working in aseptic hospital-condition labs. Otherwise how do they fend off the immigrants?
Sigh... Woe is me.
Anyway, plenty of thanks to Prissie for showing me this site~
http://www.zefrank.com/flowers/
Check out what I made! =D
and and, here's some Salmon sashimi for Pris as thanks!
Hehe... Salmon Carpaccio with Wasabi-laced Aioli
Dig in~ =)
JZ
