Chocolate Academy Intro
Welcome to the Melting Minutes Chocolate Academy!
This series will cover everything from tempering chocolate, selecting the tools you need, using molds, filling chocolate, storing chocolate, and more! Along the way, we’ll demonstrate some problem scenarios for you to learn from such as what happens when water gets in your chocolate or dealing with filling that’s too runny. Your reward for completion of the academy is your ability to create a beautifully tempered piece of candy that will impress your friends and family.
Why Learn to Temper Chocolate?
You may be wondering why tempering is such a big deal that it has an entire learning series dedicated to it. There is a lot of science and technique behind it that intimidates many home cooks. You have to be mindful of the temperature of your chocolate while making sure it is stirred often enough while the cocoa butter crystals form and grow.
Some home cooks opt to mimic tempering by simply melting chocolate and refrigerating or freezing it. The result is hardened chocolate similar to that of chocolate that has been properly tempered except that it melts as soon as your fingers touch it and it lacks the same shine and snap. It’s applications are limited as well.
I’ll admit that sometimes tempering goes bad and you end up with awful looking chocolate. But, when it goes right…and it will with practice…you will be jumping for joy and so glad you did it!
We’re here to demystify the tempering process and show you that in no time you’ll be producing chocolate covered strawberries or cookies, professional looking molded candy, hand dipped truffles or hollow Easter bunnies. The possibilities are endless!
Now Let’s Get Learning!
Lesson 1: 8 Tools You Need
Lesson 2: Let’s Talk Couverture Chocolate!
Lesson 3: The Three Fundamentals of Tempering
Lesson 4: The Nuts & Bolts of Tempering
Lesson 5: How to Temper Chocolate
Lesson 6: When Tempering Goes Bad
Lesson 7: Seizing Chocolate Experiment
Lesson 8: Hand Dipped Truffles Made Easy
Lesson 9: Demystifying Chocolate Molds
Lesson 10: Troubleshooting Chocolate Molds
Lesson 11: Dissecting a Caramel Heart
Quiz: Test Your Knowledge!
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