Last week, a friend and I took a chocolate course at a little cooking school in Paris … and it was super awesome! The course covered tempering chocolate, using chocolate molds, making chocolate spheres, truffles, and how to make various ganaches and chocolate fillings. It was a ton of information to take in, but so, so good. I can’t wait to try some of the recipes at home, and hopefully I can share them later! But for now, I just thought I’d share a few pictures.

{All the chocolate molds. Everything from the classic chocolate bon-bon shapes, to a rooster.}

{Part of the tempering process. In order to temper chocolate, it must be heated up, cooled (shown here), and then re-heated slightly – all to specific temperatures that are determined based on the type of chocolate being used.}

{Brushing the chocolate sphere molds.}

{It’s a little messy…}

{Chocolate curls, with printed design made from cocoa butter.}

{Sealing the bottoms of the chocolate bon-bons, after they were filled with caramel cream.}

{Finished product.}

{Chocolate sphere, filled with passion fruit pastry cream.}

{All the goodies!}