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 I prefer to offer more practical approaches to chocolate, eschewing gimmicks and unprofessional approaches.
In the past few years, I have also changed my approach, and have moved away from the trending ways of working with chocolate (colour spraying and such), and so the information here may reflect this.
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This Working With Chocolate 101 section is a work-in-progress starting 2024, so check back for updates or contact me if you have questions.