Sometimes you don't want to know how the sausage is made. That's not the case with chocolate. The process of creating chocolate is a feast for the eyes.
At Artfully Chocolate / Kingsbury Confections (ACKC) in DC's Logan Circle neighborhood you can watch the pros make delectable treats. If you can't make it to the shop, you can watch my slideshow below. Please don't lick the screen.
—Charla
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Rob Kingsbury, co-owner of Artfully Chocolate / Kingsbury Confections, and Erika Bahnik melt several pounds of ganache daily to dip and mold artisan chocolates.
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Tablespoons are used to pour ganache into molds of Easter bunnies and Capitol Buildings. The ganache needs to be kept between 88 and 90 degrees to set up properly in the molds.
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Chocolatier Erika Bahnik works within easy reach of cases of toppings and ingredients.
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Caramel centers will soon be covered in dark chocolate ganache and topped with fleur de sel (sea salt).
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The store uses dozens of different ingredients from all over the world to create its signature chocolates.
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Co-owner Rob Kinsbury pours white chocolate accents in carrot-shaped molds while Erika Bahnik tempers chocolate.
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Erika Bahnik finished a tray of ganache covered caramels.
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Finished chocolates are displayed in glass cases in the front of the store.
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Amy Hasslacher laughs as a customer deliberates which chocolates to buy.
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Chocolatier and co-owner Rob Kinsbury presents a plate of raspberry truffles.
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