The moulds allowed us to make 16 thin, rectangular pieces, each measuring about 1.5-by-1.75 inches. With his right hand holding a straight spatula, he scraped off the excess. “First, you should be relaxed in your shoulders and hips, and don’t forget to breathe,” he said, slacking his shoulders and wiggling his torso as he took a mould resembling an ice-cube tray in his left hand and filled it under the chocolate faucet. No argument there, I thought, as we jumped right into the making. “My goal is that, after this hour and a half, you won’t eat cheap chocolate anymore.” Selina Kok for The Washington Pos “We’ll make some chocolate, but also do some tastings to experience both low- and high-quality chocolate,” he told us. This advertisement has not loaded yet, but your article continues below.
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