We began our second module this week: Chocolate. The focus was on tempering chocolate and learning how to control its crystal structure.
Tempering is the process used to stabilize chocolate by encouraging the formation of the desired cocoa butter crystals. The basic method involves melting the chocolate to roughly 45°C, then lowering the temperature to around 30°C by adding some unmelted chocolate (seeding). When done correctly, the tempered chocolate can be used for decorations, coating, or molded chocolates.
Properly tempered chocolate dries with a glossy finish and sets with a firm snap. If the tempering fails, the chocolate will lack shine, remain soft, or lose its shape as it cools. Despite sounding straightforward — heat, cool, and you’re done — tempering is a precise skill that takes practice and patience.
We found it more challenging than expected. Although we didn’t achieve perfect tempering this time, that outcome was anticipated: tempering doesn’t always work on the first attempt. I’m hopeful I’ll improve before the next assignment, because in a few weeks I’ll need to create a chocolate showpiece.
During the session we also made several chocolates: marzipan dipped in chocolate, filled chocolates, and truffles. They might not have been the most elegant creations visually, but they tasted fantastic.
There’s no lesson next week, so I’ll spend the time gathering inspiration and planning ideas for the showpiece.