Working Women – Diana Malouf from Ococoa
Posted on 19 February 2016
Mila at Jest Cafe reached out to Diana to find out what makes her tick. She also took some photos of Diana hard at work. We love the pictures (nice job Mila!).
All good chocolate confections begin with couverture chocolate.
Chocolate needs to be tempered; that creates the "snap" you hear when you bite into chocolate.
Filling polycarbonate molds with tempered chocolate.
Releasing extra chocolate from the polycarbonate molds.
The chocolate needs to be set in the mold before filling.
Filling the chocolate molds with our Classic Peanut Butter filling. Once set, these are sealed and topped with salt (then eaten).