Recently, I had the opportunity to attend a chocolate class hosted by Cacao Barry at the new location of the Bonnie Gordon College of Confectionery Arts. The class centred on the proper tempering techniques when working with couverture chocolate (the chocolate pieces used in baking and candy making). I discovered that chocolate, like any amorous relationship, requires specific temperatures, much patience, and careful tending to elicit the appropriate response (or a delightfully inappropriate response).
