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If you have ever scratched your head over how chocolate goes from a gooey pool of brown thick liquid to a beautiful hard, shiny product that you can hold in your hand yet melts in your mouth, this Skillshare class will unlock the mystery of tempering chocolate and get you creating your own delicious customized chocolate in no time.
Knowing how to temper chocolate is a fundamental skill for anyone who wants to work with chocolate or create professional looking chocolate creations. Even baked goods often call for tempered chocolate.
By making your own chocolate bark using the chocolate that you have tempered via 'tabling' technique, you will learn:
<ul><li>The three pillars of chocolate tempering success: temperature, agitation and time.</li>
<li>How cocoa butter crystal formations affect tempering and tempering success</li>
<li>How to prep and melt chocolate for tempering, including proper mise en place (everything in its place)</li>
<li>Tempering chocolate workflow and troubleshooting tempering issues</li>
<li>Tips and tricks to working with tempered chocolate</li>
</ul>To complete your project you will need:
<ul><li>An infrared thermometer or digital thermometer</li>
<li>Dark chocolate and some nuts / dried fruit / any topping you would like (with no moisture content) for decorating your bark</li>
<li>A marble or granite surface to work on.</li>
<li>A bain marie set up, some spatulas, an offset spatula and a couple bowls</li>
<li>A hair dryer</li>
<li>Sheet pan with silpat or baking paper</li>
</ul>This Skillshare class is for the absolute beginner chocolatier, but also anyone who has attempted to temper chocolate but has not quite met success. Just remember that as long as you haven't added your toppings, you can retemper your chocolate over and over again until you achieve temper. Once you know how to temper chocolate, a whole world of confectionary opens up to you!
I am a self-taught chocolatier who has expanded into the world of bean-to-bar craft chocolate and happily share with you all my tips and tricks I've learned in my 10 years of working with chocolate.The chocolate used in this project is from my own Bangkok-based chocolate brand <a href="http://www.xoconat.com" rel="nofollow noreferrer noopener" target="_blank">Xoconat Craft Chocolates &amp; Confections</a>, where I direct trade cacao from Thai farmers. I also teach workshops on truffles, bonbons and how to make chocolate from bean to bar. If you have any special chocolate class requests, please don't hesitate to leave suggestions in the comment section!

Introduction

What You Will Learn

Mise En Place: Tools

Mise En Place: Ingredients

Prepping the Chocolate

Melting the Chocolate

Tabling Method

Achieving Temper

Making Bark

Conclusion

Skill Share Class_Tempering Chocolate.pdf

Learn How to Temper Chocolate & Make Chocolate Bark

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Learn How to Temper Chocolate & Make Chocolate Bark

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