Chocolate Pre-crystallization or Tempering Class 101

Welcome to the start of all perfect chocolate creations.

Good chocolate is the result of good tempering, but we get it: this technique is hard!

Why is tempering chocolate so important?

We owe chocolate’s shine, snap, and richness to this crucial step.

In fact, you also need to pre-crystallize fat-based fillings (giandujas and pralinés) and other preparations such as spreads, making this a truly essential skill.

But chocolate senses fear: if you’re just a few degrees off, or use the wrong agitation, or try a different type of chocolate, poof! You have to start all over again.

In this on-demand class, Chef Melissa Coppel gives you the solid foundations to help you master the backbone technique of chocolate making and give you simpler tempering alternatives.

From learning how to do table-top pre-crystallization, to using creamy cocoa butter (or silk), to finding your way around a tempering machine, we go over all the key techniques for making flawless chocolate.

Of course, all of this is paired with a detailed explanation of the theory behind pre-crystallization and the polymorphic nature of cocoa butter.

Whether you’re looking to start your chocolate journey off on the right foot (or you’re a seasoned chocolatier looking to perfect the most basic but essential skill in our craft), this course will be a valuable contribution to your creative process.

Enroll now and become a chocolate master!