Working With Chocolate 101
Working with chocolate is intimidating for most, but it doesn’t have to be. In some ways, chocolate can be very forgiving (re-melting it and starting over). You’ll come across all sorts of information online regarding the best way to temper chocolate and such, with many sources saying one thing and another source saying another.
The truth is, there is no one-way to work with chocolate, but there are some foundational guidelines. What works for one may not work for someone else. I have worked as a chocolatier since 2009 and during that time I’ve had to learn how to improvise and work with what you have. I offer a practical approach to chocolate, eschewing gimmicks and poor method.
A couple of my chocolate cigars. Image by Mon Paris Patisserie.
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This Working With Chocolate 101 section is a work-in-progress, so check back for updates or contact me if you have questions.