Creamy Cacao Butter or "Silk" Basics

Seeding with creamy cacao butter (aka “silk”) is our favorite, no-fuzz, pre-crystallization, or tempering technique.

In this class, Chef Melissa teaches you how to make and maintain this convenient and essential ingredient, which you can easily prepare with any cacao butter you have in hand.

If you always thought tempering chocolate was a cumbersome, long, messy process, with this guide we want to show you it doesn’t have to be anything of the sort.

This concise course is the perfect first step to making and pre-crystallizing your chocolates, ganaches, and fat-based products.

Discover how to make it now and forget about tabling chocolate!