temper // bonbons

A couple months ago I spontaneously purchased more than a kilo of couverture chocolate and tackled the entire stash armed with an infrared thermometer and the steely resolve to perfect the art of tempering chocolate after a tragic first attempt at bonbon making, the evidence of which I refuse to retain in any form, mentally or photographically. God forbid it resurfaces. The following tries thankfully yielded much greater success, as pictured in this post, after hours of intense googling and youtube-video-tutorial-scrutinizing. As it turns out, ruby chocolate isn’t beginner proof, give me gold glitter and I will give you the starry night sky, and life doesn’t get chicer than sheer organza ribbons against matte black boxes sealed and stamped with shimmering silver wax. That is all. Good night. Xx