How & Why To Temper Chocolate

Suitable for all levels

Tempering is a cornerstone to making and working with chocolate. It’s a process that one never stops learning about.

Date: 24th August 2021
Time: 4pm – 5:30pm U.K
Price: £29
Livestream Class

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Learn The Why’s and How’s to Tempering Chocolate 

Tempering chocolate is what gives it the snap and shine that we all know and love.
It’s what makes chocolate melt in your mouth and not in your hand. It’s an art and science, but that doesn’t
mean it has to be impossible.

Learn How To Temper And What To Do When It Goes Wrong

In my live and online chocolate classes, we work on tempering using various methods and techniques. Tempering is a science and requires time and patience to get it right. There are many factors that can arise which inhibit you from being able to properly temper your chocolate, from the ingredients you used to make the chocolate and the thermometer you’re using to the working environment and tempering method you have chosen.

Over the years I have noted that the same difficulties occur for most people, so I took all of that information and made a class about it.

My hope is that it, if you are just starting out, it sets you up well for success and, if you’ve been doing it for a while, it will address the issues you come up against and give you the knowledge needed to address them in the moment.

In this 1-1.5hr class I’ll answer all your questions as we take a deep dive into tempering; various methods you can use, what to do when it doesn’t work and how to troubleshoot for yourself.

What you’ll learn…

Why Temper Chocolate 

I find it’s really important to understand why something needs to be done, because then you know the importance of it and can happily dedicate time to it. Tempering takes time and patience and, in return, you get snappy, shiny chocolate. But we get into this topic more in class.

Various Tempering Methods 

Like most things in life, there are many ways to temper chocolate. Everyone has their preferred method and the one that works best for them. In this class I will show you my preferred method and demonstrate some variations in, and refinements of these methods.

Tools & Equipment 

The great news about tempering is you only need a few inexpensive items in order to temper at home or work. As you move on, you might choose to buy a machine, but you’ll still need to know how to do it by hand and all the things that can go wrong…. because machines will fail you, but, if you have the know how, you can fix what they can’t.

Setting & Storage 

How do I store my chocolate and what’s the best way of setting it? These are very common questions that I am asked on my live and online courses. We’ll cover them in depth in class and, if they need to be adjusted for your environment, we’ll answer those questions in class.

Troubleshooting Common Problems

Over my years of teaching I have taken note of the most common problems that arise for people as they work with tempering their chocolate. It tends to boil down to a few common mistakes people are making.

How Does It Work?

  • After you’ve purchased this livestream class, you’ll be sent a confirmation email, which includes a link to register for the class.
  • After to register, you’ll receive an email that will contain your link to join the class on the designated date and time.
  • At the time and date of the class you’ll connect via the Zoom software (no extra charge to you).
  • You’ll be able to see and hear me. We’ll say hello when you join, so you can confirm you can hear OK.
  • Whilst I’m teaching you can type questions for me to answer. I’ll make sure we answer all questions.
  • You’ll receive the class book and a recording of the session within 1-2 days of the livestream.
  • Note: This is not a follow along workshop, so there’s no need to shop for any ingredients prior to the class.  You can just relax, watch at home, ask questions and be armed with your new knowledge to get in the kitchen in your own time and go at your own pace.  Of course, you have all recipes and a recording of the class to refer back to whenever you want.

Kind words from our friends

Working in the industry and the huge surge in food intolerances, allergies and required diets, with Amy’s help I can face any challenge with a grin and think, “What would Amy do?”

Sammy Tranger

Having Amy’s raw chocolate courses on therawchef.com makes me so proud. Our students love learning about raw chocolate from Amy, because she’s so knowledgeable and methodical.

Russell James“The Raw Chef”, London UK

Amy is an inspiring teacher and someone who pushes raw culinary artistry to the edge. Her sophisticated chocolates and elegant desserts were the cornerstone at all SAF restaurants during their opening years.

Chad SarnoChef, Consultant & Speaker

I love Amy’s recipes, she is always creating and sharing so openly with all of us. What’s a plus, she actually uses weight measurements (thanks, Amy)!

Monika WackeFounder Schoccolatta, Switzerland

Amy Levin is a very knowledgeable and enterprising professional chef and culinary artist, whose creativity, organisational skills and teaching abilities are remarkable.

Amy WebsterFounder of Simply Raw, Zurich Switzerland