Cacao Barry Pistoles Winner

On Thursday, I asked why bother tempering chocolate and readers responded.  And a smart lot you are. In case you missed the answers, tempering chocolate not only removes the white film that develops when chocolate is exposed to humidity or temperature fluctuations, it also produces a seductively glossy sheen and creates that snap-then-melt-on-your-tongue texture no dime store chocolate bar can provide.

To reward you, I promised one lucky winner a whole kilo of deep, dark and delicious Cacao Barry Origine Chocolate pistoles. Perhaps it’s the cold snap but the random number generator at Random.org is no longer favouring late entries. Instead, in an astonishing about face, it selected the first commenter. So, congratulations Teresa Pitman! May your chocolate-coated, salt-sprinkled almonds shine like sun off new fallen snow.

Tomorrow, I’ll post another recipe from master chocolatier Derrick Tu Tan Pho‘s chocolate demonstration.