Chocolate Making
- What are the recipes / equipment needed?
- Where can I buy tools and materials?
- How can I further my knowledge in chocolate making?
- What is the best way to convert measurements from metric to imperial?
- Are there alternatives for citric acid, pectin and inverted sugar?
- Are there vegan options in the course?
- Do I have to use a marble table for tempering chocolate?
- Do I need to use a domed-shaped chocolate mold?