CHEF

Melissa Coppel

COURSE

On Demand Class

Chocolate Pre-crystallization or Tempering 101

Welcome to the origin of all perfect chocolate creations. Good chocolate is the result of good tempering, but we get it: this technique is hard!

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, we want to give you a solid foundation 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, 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!

PROGRAM

• The Composition of Cacao Butter (Polymorphism and Beta V crystals).
• The Pre-Crystallization or Tempering of Chocolate: Theory and our favorite, fuzz-free methods.
• Chocolate Chart.