Chocolate Tempering Class

Master pre-crystallization with Chef Melissa Coppel’s Chocolate Tempering Class.

Welcome to the start of all perfect chocolate creations!

Good chocolate relies on perfect tempering, but we know this crucial chocolate technique is often the hardest to master.

In this online chocolate tempering class by Chef Melissa Coppel, you will walk away knowing all you need about cocoa butter, polyphormism, and crystals to pre-crystallize chocolate to perfection.

Why is mastering chocolate pre-crystallization so important?

This single step is responsible for your finished chocolate’s signature shine, snap, contraction, and perfect mouthfeel.

It’s also an essential skill for preparing fat-based fillings like giandujas, pralinés, and various spreads to prevent fat bloom in chocolates.

Stop wasting time due to seizing, wrong agitation, or incorrect temperatures.

In this crucial online class, Chef Melissa Coppel provides the solid foundation you need to perfect this technique, using different chocolate tempering or pre-crystallization methods:

• Tabling or cold surface method tempering.
• Seeding with already-tempered chocolate.
• Seeding with cocoa butter silk. (Click here for our free class on how to make cocoa butter silk.)
• Expert guidance on navigating a continuous tempering machine.

All practical skills are paired with a detailed explanation of the essential polymorphic nature of cocoa butter theory.

Whether you’re a beginner chocolatier or a seasoned professional looking to refine this basic yet critical skill, this chocolate tempering course is a valuable contribution to your craft.

Enroll now and become a chocolate master!