Chocolate Making

Chocolate Making

Chocolate couverture is the chocolatier’s favourite. Couverture chocolate has a particularly high percentage of cocoa butter to help the chocolate melt and flow well, and create a finer shell of chocolate in a mould. A higher percentage of cocoa butter also gives a rich mouthfeel. Start with a good quality chocolate couverture, a chocolate mould and a thermometer. Always take care to heat and cool the chocolate gently, and never let the chocolate make contact with water.

Freeze dried fruit powders add intense flavour without extra liquid, and cocoa nibs add texture and contrast. Cocoa butter can be flavoured and coloured – though only with colourings that are fat rather than water soluble.

Articles & Recipes

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    Christmas Millefeuille Recipe

    • 3 hours 10

    • Difficult

  • How to melt chocolate and temper chocolate

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    June 24th, 2020
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    • 2 hours

    • Intermediate

  • Dark Chocolate Ice Cream Petits Fours Recipe

    Dark Chocolate Ice Cream Petits Fours Recipe

    • 3 hours

    • Intermediate

  • Make Your Own Chocolate Easter Egg Recipe

    Make Your Own Chocolate Easter Egg Recipe

    • Under 3 hours

    • Intermediate

  • Rose-Infused Chocolate Truffle Recipe

    Rose-Infused Chocolate Truffle Recipe

    • 70 minutes

    • Intermediate