Tempering Dark Chocolate for the hazelnut marzipan balls
Making the Mozart Kuglen
Cutting and shaping the almond joy bar
Mozart Kuglens. It is hand dipped in dark chocolate and decorated with white chocolate and sprinkled with ground pistachios.
It was a fun production day! There were a lot of chocolates to temper and a lot of dipping. It was a very fun experienced day! All the productions came out wonderful and tasted delicious!
