The June light is soft here in Ferndale, and the air is cool coming in off the coast. The stoves are running, a gentle hum alongside the sound of the paper wrappers as we work today. We’re packing Moreos - a good, steady task, and a good number of them. It’s a consistent process, and we’re filling boxes to send out this week.
When we make these, we often think about the impact of temperature on chocolate. There is a neat bit of kitchen science behind the way the cocoa solids solidify as the chocolate cools. It’s important to maintain a specific temperature range during the tempering process to ensure the proper snap we’re looking for. Maintaining that temperature is key to getting the right consistency.
The first bite has a nice snap, and then the center melts pretty quickly. It’s a smooth, satisfying chew, and the chocolate itself is quite dark. There’s a distinct, firm texture initially, followed by a softer feel as it releases its flavor. It’s a simple combination of textures and a focused chocolate taste.