Learn How to Temper Chocolate & Make Chocolate Bark

1. Introduction: Hello and welcome to this class on how to temper chocolate using the classic chocolatier method of tabling. Tabling chocolate on the marble slab is my preferred method of tempered chocolate, both at home and in my shop when I'm working in small batches, it is easy, it is efficient and requires only a few tools. Temporary is every beginning chocolate tiers cracks. The process of turning a liquid mass of warm chocolate into a finished piece of chocolate with beautiful set, shine and snap can be quite a hurdle for me. But with a little background in the polymorphic properties of cocoa butter, combined with what I call the three pillars of tempering success, you will have the skills and the knowledge to successfully temper chocolate over and over again. Once you know how to temper chocolate, a whole world of chocolate confectionary opens up to you to start you off on your chocolate journey. Not only am I going to teach you how the tempered chocolate, but you will also learn how to make chocolate bark with that tempered chocolate. Chocolate bar is one of my personal favorite conventions. I like the way that you can customize it however you want, and the way that it breaks up so that it has this really organic, lovely feel about it. Not only is it a great treat to have on hand at all times to talk your favorite ice creams or your granola, or to just eat on its own. It also makes a really great gift. My name is Nat, and I am the founder, chocolate maker, chocolate tear recipe developer and chocolate educator at children at a small batch being Jabbar craft chocolate company, based in the heart of Bangkok. My passion is introducing the glorious world of being debarred craft chocolate to chocolate lovers by teaching them how to craft with chocolate in their home kitchens. I can't wait to see what you make. 2. What You Will Learn: Let's go ahead and recap what this class project is going to teach you. By making chocolate bark. You're going to learn how to temper chocolate on the marble slab, also known as tabling. You're going to learn about cocoa butter crystals and it's polymorphic properties and how that relates to tempered chocolate and your temporary success. Finally, you will also learn about the three pillars of temporary success, which are temperature, agitation, and time. By making chocolate bar, you're going to be incorporating all of these principles and learning by doing. And once you make this slab of chocolate bark, you're going to have the tools necessary to continue tempering chocolate. Chocolate journey. 3. Mise En Place: Tools: Okay, before we make our chocolate bar, let's go ahead and double-check armies unclass everything in its place. I have for my tools a couple of spatulas, right? Because we will need that to stir the chocolate and to scrape chocolate off the side with a bowl, et cetera, we need a palette knife so that we can smooth out the chocolate into a nice slab on our on our still Pat line pan. We need a couple of bench scrapers because this is what we're going to use to move chocolate around on the marble slab. Also what we're going to use to scoop the chocolate and put into a stainless steel goal, which we have right here. So this stainless steel bowl will be what holds are melted tempered chocolate. We need heat gun of our Ethic, an infrared thermometer or your candy thermometer, et cetera, hairdryer. Because this is what we're going to use to reheat the chocolate to bring it up to optimum temperature for tempered chocolate. And we have r double boiler. And again, this is how we're going to melt the chocolate. We're gonna melt the chocolate in a bakery. And we also have a force, our b2 bar craft chocolate. In the case of this class, we are using chuckling that qubit church. This is a 65% dark chocolate made with beans from Chen TBA read Thailand tend to agree is on the eastern coast where there are also a lot of fruit trees. So mango star fruit, but Papaya, Banana, et cetera. It's like whenever a major agriculture centers. And of course, our marble slab. If you don't have a marble slab, it can be granted. It can be stainless steel even. Or you can pick up a square of marble or granite at your local home goods store for around 20-25 bucks. Really good investment that great for, of course, chocolate, pastry and also pasta. 4. Mise En Place: Ingredients: It can be anything as long as it has no moisture content. So the toppings need to be dry in order to prevent there to be any consequences such as the chocolate that we so nicely temporary falling out of timber. We have coconut chips. We have cut comets. We have with listening to that another way, we have some ginger, some finishing salt, pistachios, cashews, and sugar tamarind. And now that we have our meson plus everything in its place, we're going to get started. 5. Prepping the Chocolate: A quick word concerning your marble surface or whatever surface that you are working on with your tempered chocolate. Since the chocolate is going to make direct contact with your surface, it goes without saying that your surface must be spotless, Lee clean, and have no residual aroma from any other activity. Chocolate picks up a row really easily and of course, anything laying around on the surface will adhere to the chocolate and we do not like that. And you can clean it with soap and water and then again with a little WIPO border or alcohol solution. Let's move forward and we're going to go ahead and add threat, our profit for our family. So to melting or Charlotte, these are 500 grand slab of chocolate. For your project, you're going to need about 300 grams or 14 ounces, 12 to 14 ounces for your project. I'm gonna go ahead and wait that out. So I have that a tear out your scale before you weigh. Again, we undergrads or 14 ounces. I'm going to go ahead and prep that now if you, depending on the kind of You may get, you may get chocolate chips to where like the chocolate coins or chips to work on this project, in which case they're pretty much ready to go, ready to go and be melted. But if you are, if you happen to get a block like this, let's talk about how we chop that chocolate. I'd like to start at the edge. You don't your knife skills. You just want to just and down and get nice flakes. We don't want huge chunks when we're melting just because it's going it means that there'll be an even that I mean, it's not a big deal, but we went to the pieces to be relatively even in size so that the Melts happens evenly and we're not left with chunks. In the chocolate system. When you are working with your tempered chocolate, when you're working on tempering your chocolate, you wanna make sure that the chocolate is completely melted all the way through. Because if they are living lumps of un-melted chocolate in your chocolate system, as you Timber, you're going to have, you're going to have a different crystal system in those lumps, which is going to cause there to be temporary issues. So that's one part of light. That's one part of troubleshooting. If for some reason, once your tempering your chocolate and you've done that, everything that you're supposed to do, bringing it up to the certain melt point, cool it, and then bring it back to temper. And you're wondering why if there are any lumps or your system, those lumps of chocolate contain unstable cocoa butter crystals, which will then the entire system. So all lumps must be melted out. That's about a 100 grams. For going for, as I said, there's a 100. Keep on jumping from the edges. You're going to press the flat of your hand and the top of the night so that you can just, if a weight across the blade, get some nice chocolate cylinders. You can use any percentage of chocolate for this project. So maybe your milk fan, maybe you're white chocolate fan. But starting off temporary, I always suggest that you use dark chocolate because it is a little bit more forgiving in terms of temper. Milk's, a variety of milks, HAVA, various degrees of cocoa butter fat in it. And sometimes they can, sometimes that can prove a little tricky, especially as a VdP enter. Because nothing, there's no like there's no fix. There's no fixed number on temporary chocolate, but there is a range. And once you're comfortable with working within us with one percentage, then you can start moving on to the next. So that's why I recommend you start with dark, okay, so our chocolate is ready. I'm just going to clean this up. Now that our chocolate is setup. And threat, we want to get our vagaries setup. 6. Melting the Chocolate: For our double boiler setup, as mentioned, stainless steel goal pot. I'm going to go ahead and fill this with the battle to ensure the water. Of course it all again depends on that. How much room you have between the bottom of the bowl and the surface of the water in the pot. Usually want the water to spill out. Common sense. And this is it. We're just going to get this told me Yeltsin, as per melting chocolate, you can melt the chocolate in their microwave. That's a totally safe way to go about this exercise. As long as you, as long as you use a low-power setting, because you don't want to burn the chocolate. I usually for mine. And anyway, I usually go for like a 6600 and setting and then working in two minute increments. And then once I see that it starts to melt by though for less. So totally safe ways to go ahead and use a microwave. I also tend to prefer that method a lot of times just because I don't have to deal with water. Because it because sometimes you just don't even realize water might just when I brought up the pot over there could have been water stuck to the bottom or anything like that. And we just want to eliminate any risk factors when come, coming, when it comes to working with chocolate, because it's nasa is, it is trying to meet the parameters that the sensitive product requires in terms of heat, temperature, agitation, time, while I'm waiting for the chocolate to melt, let's go ahead and talk about milk points. So dark chocolate, we're going to want to melt this chocolate no higher than 118, two hundred, one hundred twenty degrees. If you go a little bit over, say like a 122, don't freak out, is probably going to be okay. But just to be on the safe side, a 118220 degrees, if you go much higher than you can always. You can always add a bit more, a few more chocolate chunks to cool down the chocolate system. What happens when you overheat chocolate? You melt out all the crystals. In chocolate. There are six forms of cocoa butter. There's forms one through six. And the forms that we are working with with temper chocolate or forums 56, optimum crystal cocoa butter formation is form a five. Okay. Now you don't need to go in. You don't really need to know all of the scientific reasons. It's just good to know. When you have a chocolate that is out of temper, it is definitely because it has, in its system an unstable mix of forms one through four, which causes there to be credibly texture or streaks or sugar bloom or collectible, et cetera. 4-5-6 is the optimum form for temper chocolate because those are the forms that provide shine, snack and a nice dry set. So that's just, that's why you can hold chocolate senior hands for moment without a completely melting is because there is a nice set from these crystal for admissions. So we're starting to get a melt here. I'm gonna go ahead and do a little preliminary temperature trip, or a 160 degrees. So about 12 or so more to more degrees. I like to check to see how like what's the level of chocolate chunks that I have in here? And you don't have to, you do not need the chocolate should be completely melted through before you take it off the Bay, Maria, because the chocolate has retained heat and it will continue to melt off off the double boiler. You always want to make sure that you are doing even scrape along the bottom of the bowl. Everything needs to be evenly dispersed. The cocoa butter nice and evenly dispersed throughout the system in order to ensure that there are no formations of crystals happening more in one area than another. Because that certainly does happen. I'm starting to hear bubble, which means that we're gonna get where there'll be a little bit of steam happening. So I've gone ahead and turn off my stove. I think that's pretty good. I'm gonna go ahead and take this off with this on it. Now, when you're taking your chocolate off, the double boiler, towels are very necessary to put under the bowl so that you do not have any water left behind on your work top surface. You want to quickly cover that up so that we don't have any steam escaping, any, any preventative measures that you can make at all to reduce water and chocolate coming into contact, Go ahead and do. I cannot stress that enough where we out. So in fact, I was a little over aggressive in heating up my chocolate. I'm not like 130, so I'm gonna go ahead and add some more chocolate is to make sure that I have a completely irrelevant out there, take a better crystals. So this is a good exercise for you to see in action. You don't need to add that much more. Just if just a few chunks are going to go ahead and pull that system right down. And one good thing to know about chocolate is that if you don't get it in temper or something happens, who knows, you have to run and pick up the phone, or there's some sort of interruption. If you haven't added any of the toppings are inclusions to your chocolate system. You can just go ahead and start all over again and remelt chocolate as finicky as it can seem, also is very forgiving. So don't be afraid to play, to start over. And my chocolate is still, the temperature is still a little bit higher than what I would like it to be. So I'm gonna go ahead and add a few more slivers of chocolate. If you notice that if you've taken your troubles away above recommended heat points, so one hundred and two hundred and eighteen to 120. And you're noticing that the chocolate, the avid chocolate chunks are melting really fast. That means that it is way overheated and that it can withstand the addition of more chocolate. So I highly recommend that when you are making chocolate bar to always have some extra chocolate set aside. Don't like, use all of your chocolate and not have any aside to help you rescue a system should there be the real problem. Okay. I can see that there's still a few little chunks in here. So it means that they're going to, as they melt out, they're going to cool the system down. So I don't need to add any more chunks to the chocolate to cool it down. I'm just going to let what is left in the system to do its job. Let's set this aside. There is no harm in double-checking any water. Wrote the bottom. Make sure that there's none on the surface. So now we've got a really nice melt wrap, a 118 degrees. This is great. This is the temperature that we want money, the chocolate to be heated up till there are no lumps. So we can start tempering where anyway. So the next step is to pour the chocolate out on the marble, moving around, agitated and bring it to 8688 degrees. That's the temperature that we want to cool the chocolate out to. Double-check your surface that there are no, there's no water left over from the bottom of your bowl. Super important. 7. Tabling Method: Okay, so we've got our bench scrapers are melted chocolate or thermometer. Again, always double-check your knees on class and a hairdryer. All set, ready to go. This is the final part. Ready? 123 on our surface, just like that, look how satisfying that is. There are some chocolate tears who like to leave, like to leave some melted chocolate left in the bowl for you to, to add the chocolate back into I0 temper all of the chocolate. There are no fixed rules to chocolate. This is worked for me and it will work for you. Now. This is a part of the tempering process called agitation. We need to move the chocolate around in order for the cocoa butter crystals to reformat and kind of gift getting align. This really this process of pulling down the chocolate two, I'm going to shoot for 88 degrees, but, but if it falls to like 86, that's not that big of a deal. Where at 93. See, it really doesn't take long. We started at a 118 degrees. I like to move my chocolate around on the surface like this. If you check out other videos, you're going to see a different people doing different things. This works for me. It will work for you. In fact, I am a self-taught chocolatier. All it took for me to start my fellow business was hardcore study of some key chocolate books of practice. Ok, we're getting very close. Where 88 degrees. I want to move this chocolate into a fresh new balls. Because if you have residual chocolate from, residual chocolate from the other goal that's not tempered and has different cocoa butter crystal formation, then it could kinda transmit to this. So I'd like to start with refreshing bowl and went this bullets in your app. Green. Just because when I throttle the chocolate into this new stainless steel bowl, I don't want it to shock the system and to drive the temperature way down. Okay. Yoyo, scoop it up. Just use both of you as friends scrapers to scoop underneath it's chocolate and into your bowl is think about presides. Maybe it'll take a little practice for you. But that's not a big deal. You know, see how quick that was. 8. Achieving Temper: Don't pull checked our temperature or around 86, as I said, no big deal properly forgiving. Now let's start repeating. I'll working temperature for dark chocolate is 90 degrees. So that's my goal, is to bring it up to 90 degrees, 85. You don't want to blast the chocolate for four. I've already just rounded up in feature maps, make sure that you're getting the side of the village. No, because there's some chocolate along the edge and you don't want that to stiffen and harden before the rest of your system is in temporary because then it will have, it will introduce other unstable cocoa butter crystals into the formation. Everything, even scrape. And you, when you, when you're mixing the chocolate, you don't need to have large dramatic sweeping motions because that will also introduce air bubbles into the system. So just a nice measure, timber to stir. We're at 90 degrees. Now. It's very important to do a temperature check before you start working with your chocolate. Now that we have anything close five, we have our hairdryer, we over ten or thermometer. We can just keep on hitting the system with a little glass of warm air to keep it at bubbling Chung temperature of 90 degrees. At this 0.88 to 90 degrees, it's ok. Now, so as per temperature, best way to do a temperature check is to take a spin just at the edge of discrimination. Right? And pop it in the fridge. It should set within three or four minutes. And in that time while you're waiting for it to say, you just want to keep on working with your chocolate, making sure that you're keeping it at the optimum holding temperature. Any chocolate that's, that's hanging out along the edge of the bowl, I recommend is to go ahead and wipe away because it will start to harden. And then if you accidentally pull it into the system here, it's going to have a different cocoa butter crystal formation than the chocolate. And that will cause it to fall our temper. When you're using an infrared thermometer like this, always shoot or get them getting temperature read from the chocolate like straight on because it's basically write an infrared light and it will bounce off like say, the stainless steel bowl and give you an inadequate inadequate read. So that's part of troubleshooting is maybe your thermometer was not quite in bowl or getting an accurate reading was hitting like it was hitting the spatula or it was hitting bowl. Everything about chocolate is about precision. Route 88 degrees. The speeding it up. When chocolates is in tempered. And you've practiced and worked a bit more with chocolate, you're going to get a tactile feel for, for tempered chocolate. Because once you stop freaking out about temperature ranges, heating down, pulling down, et cetera, and you actually get to pay attention to the chocolate, then you'll notice that it's textures starts to change. So for instance, now there's a real glossy sheen to it. It's, it's got a more lustrous texture. The texture is not as thin as winding was at like a 118 degrees. And in 20 it's gotten thicker, but not thick to the point where it's heartening. Just figure in the sense that it is in temper. That's what the chocolate teachers like when it's in temper is. It's nice and lush and silky and has body. There's tempered chocolate, has a certain body to it, much different than just plain melted chocolate. Makes sure that you have, because you're next step now is going to be slab with chocolate. And then once you slept with chocolate, you're putting your toppings on and off you go. So make sure that you have your cil pal, the obeyed sheeting and silhouette nearby or parchment paper, right. So here I have a mom and also, if, you know, while we're waiting to see, to double-check our, that our chocolates and timber. We kind of prepper ingredients. Maybe we don't want like whole cashews, We want to chop them up. Why we went to crush our pistachios are gonna slice our crystal. Are, are, are, are crystallized. Ginger. The, I can already tell you that this chocolate isn't temper just by the set of chocolate on this, on this bench scraper. This blas and shying means that it's in temper. But I still like to double check with the spoon. And the reason why I couldn't infringes because I'm working in an ambient temperature of around 24 Celsius, 7076 degrees, I think. And unless you're working in a really cool place, it's best to just use a fridge. Really sets the body and the feel of it. Okay, let's, let's learn ingredients. There's nothing wrong with letting it sit at its holding temperature for a little bit just to make sure that the cocoa butter crystals are are have had kind of gotten in line and are in the form five 4-5-6 zone. Again, just to make sure that there's no chocolate hardening around the sides. And I'm going to just quickly show some ginger. Ideally, you should have done this, but you can do this beforehand. But I'm so used to working with chocolate that this does not make me nervous. I know that in the three or so minutes that it takes me to prep this these little bits of ingredients. This is not going to fall out her temper because as I'm working, I'm keeping an eye on the temperature. So chocolate is also, is very much about multitasking without being very comfortable with that concept. Just like cooking, right? It's just that you're working against a kind of timeline and temperature zone. So you just need to be aware of that. Always. Have that in the bathroom and mine. I would get to keep the keep the pistachios that hole because I like a nice whole pistachio kernel. That's pretty is. We'll go ahead and set this up. I like to set my radians up in the order. I'm going to use them. 87.5. Not a big deal. But she has heated up also makes sure that there's no chocolate by stiffening on your special itself. 89.5. Literally, that's all it took was just like three seconds of blasting it with your hair dryer. Now, this my friend is in temper chocolate. It's glossy, shiny. We bring, if you touch it, it doesn't, the chocolate does not come off onto the tip of your finger. There is no, there is no marks left behind. Right? There you go. Let's show this camera. So I even though I was confident that it was in temperature before it, just by checking out my tools and seeing that, oh, this is tempered chocolate here. I still like to have the confidence, the full confidence that it is really in temper with the spoon check because you really can't go wrong by making sure that you are chocolate isn't timber with listening check from the phrase except that side. All my ingredients are set up ready to go. Here. I'm going to pour this on and I make sure I have my palette knife. Makes sure that you have space to already cleared in your fridge for your sheet pan of chocolate. Unless of course you are working in the winter. You're in upstate New York and it's already freezing cold in your kitchen, in which case, don't worry about it. But I work in Bangkok and I worked in Florida. And I am so used to hot human, whether that the only way that I work is with a fringe. Okay. 9. Making Bark: So we're now than we ever will pull it back. But let's go ahead and make our bar. This is what I love so much. It's just so satisfying. Smoothing this beautiful chocolate all over the sheet pan. You just want a nice, even smooth, I love bark for its organic feel. These nice kind of handmade waves of chocolate. And some parts like the edge are going to be thicker than the center pieces. So that means that when you break it off to snack on, it's going to have some bigger pieces, some thinner pieces. This was one of my first products that I started. They'll call away that is, alright, scrape off a bit of the chocolate. Let's go. What are we going to add to this beautiful bark? I'm gonna go ahead and I'm going to add, sprinkle my crushed cashews. Oops, I got a little bit of chocolate. You're gonna get chocolate on, you. Don't worry about it. Some cash shoes. What I love about bark is how you can make it a healthy, a healthy sack. Of course, everything in moderation. But if you're having some nice healthy dark chocolate, little sugar percentage and you're adding dried fruits. Spit. I'm this ad Whitehead and placing. Now, you do want to, you don't wanna take forever with this process. You need to feel a slight sense of urgency rushing up behind you as you, as you complete this task because you don't want it to set before you've gotten all your toppings on. Because if it sets before you get all your toppings on, your toppings are not going to stick to the chocolate. They're just going to fall right off because your chocolate has hardened, right? As I said, I wanted to have whole playground. There's no I wanted holy sh pieces of pistachio. I also went, I'm making a bark. I like to choose my ingredients based on color contrast, as well as flavor. Bark is a great place to start playing with these. A flavour of plant flavor pairing and as well as textural contrast and visual interest. Just wanted something that, that's what I like to call it when you look at a chocolate and of course it needs a taste good. But we all see and like the first thing is, is site, right? We taste by site first and we want to, we want it to look good. You can also, as you're working or it might be taking you a little bit longer, just else Swift low blast with you. Just click that. And I might say, darn, I should have crushing them more. And I wanted some coconut. Chris is already starting to shape up. And I have taken that chocolate bar to many, a potluck party and have been received with much graciousness because everyone loves chocolate. And when you bring chocolate bark like a slab like this, once you can break it, it's quite voluminous and people light up when they see a stack of chocolate heading to the potluck table. Account ids. Freshly roasted. Of course you can buy these are ready roasted and within, this is a fairly good I'm going to be eating this. Again. See like, oh, camera, I just want to keep pieces. Don't forget the edges. Give some love to the edges. Because when you break off that piece is it's not going to be an even break and some pieces are going to have less. Inclusions. Say, well, you want to make sure that you've got some stuff up to the edge. Now I find had dried strawberries or blueberries or anything and seasonal ice baths. I would happily do that. Orange like some nice little bit of orange peel hearing over there. So you can even do a little sprinkle of Chile, little sprinkled paprika, curry. You can go any which way would the bark? Finally, we wanted to make sure that everything is pressed down, write everything in there, and let's go ahead and just do one final sweep. Get our ingenious really in there. Because there's nothing worse than starting to break your bargains in pieces and then the toppings just falling off. So this is just an extra measure is to make sure that everything that is in its face tonight that's going into the fringe and it's not gonna take very long for it does that. And while that is setting, we're going ahead and clear are tough. 10. Conclusion: So that is our class project, chocolate bark. And you may hear the sound of a bell ringing, That is the charming sound of a pushcart ice cream salesman in Bangkok. You're welcome. It's very easy. It's very delicious and visually very appealing. This is the kind of a gift or desert that you can bring to a potluck. And you will make instinct, friends and fans. And a word about how to store your chocolate bark. I believe as I said, in a, in a hot, humid climate, Thailand. So I store my chocolate in the fridge and that is OK. You may have heard that you should never store chocolate in the fridge. I have always store chocolate in the fridge. It is fine. What the negative impact of storing chocolate in the fridge happens when you bring you bring it out of the fridge. And if you bring it out of the fridge into a warm room and the chocolate instantly forms condensation on the surface, then that is going to be a problem because obviously condensation, moisture or water droplets on top that chocolate is going to cause your chocolate to fall out of temper. So instead of having these beautiful, this beautiful shine, you're going to get gray white streaks known as sugar bloom or fat are the key takeaways from this project have been how to temper chocolate or no marble slab. We saw how easy and efficient and quick it was. In fact, the most time-consuming part of this project is setting up our meson plus, because once we are ready to go, IE melting the chocolate and tempering the chocolate, everything happens really fast, so I cannot stress enough the importance of meson plus have your tools ready, have your ingredients already. Have everything within an arm's length so that you can reach forward instantly. You do not want to be rushing around, trying to find the tools that you need when you're doing this project or making, or doing anything with chocolate for that matter, everything must be in its place. We've learned through making chocolate bark, the principles of a temporary success. So that is temperature agitation and time. We learned about that cocoa butter crystals and how they work. Only a rough working knowledge, because really that is all that is necessary to know how to temper chocolate. The principles of time, agitation, and temperature are really the most important takeaways here. Because if you do that correctly, then you have the proper cocoa butter formations in your system and you will have tempered chocolate if you want to know more about how cocoa butter crystals work in a system, what they are, et cetera. I'm going to make a video of that in the future, something that's a bit more technical. But in the meantime basket, the glory of having made chocolate bark by making chocolate bar for your class project, you've learned how to temper chocolate on the marble slab and you learn the key takeaways. And chocolate, that is time agitation and temperature and how it affects your chocolate system. And you've learned about the cocoa butter crystals. Congratulations on completing this skill share class and on making your first batch of chocolate bark. Thank you so much for joining me on the school ship class. I had a ton of fun and creating this class for you. And I can't wait to see what you make. Don't forget to post your chocolate bar in the gallery and I can't wait to see you what chocolate and you decided to use. Please comment on that. What percentage was, what ingredients you chose to go onto topping, even why you chose certain ingredients. I'd love to hear about flavor pairing. I love to hear about textural contrast, and I loved here about visual interest. If you have any questions at all, please comment. And if there are any other videos that you'd like to see on chocolate, whether it's crafting with chocolate or the theory behind chocolate or chop at TC, anything that you can think about, anything chocolate, shoot me a message, let me know and I'll get to work on that.