
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: 5th March 2022
Time: 4pm – 5:30pm U.K
Price: £29
Livestream Class Recording
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.