Originally written for Chocolatier (now Dessert Professional) magazine, this recipe is wonderful (and easy) with or without the rosemary. But seeing as I grew up with a mom who had a predilection for all things green, I’m partial to the rosemary myself
Recently I’ve heard some trepidation about modeling chocolate expressed within my circles on the internet. But, truly, there’s nothing to fear about this quick and easy two-ingredient recipe. Plus, it’s really tasty, much tastier than
Hey, have you mastered semisweet modeling chocolate yet? If so, it’s time to advance to the white chocolate version. As yummy as the semisweet recipe is, it has its limitations – like it’s impossible to tint! So when I’m in need of a really tasty modeling medium and the flexibility to add color, I turn to
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