We’ve been working with chocolates for the past few weeks, trying to master our skills in tempering, molding, and sculpting. I have to say, I had a lot of trouble getting used to chocolate: it’s fickle, sensitive, and extremely messy. It was to the point where I felt a bit overwhelmed and stressed. However, the chef gave some really good advise: don’t let the material dominate you. In order to become a master chef, you have to dominate the ingredients. Having that attitude gave me a lot of confidence and calm, and I think in the end it helped me really enjoy this chapter in our studies.
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