Fabulous 2-day workshop @gourmandisela this past weekend. The students were rockstars ! The results were both beautiful and delicious. Congrats! Thanks to @tchochocolate for making us impeccable chocolate ! #chocolatebonbons #chocolateeducation #chocolateworkshop #temperingchocolate
TCHO Pro Ruth Kennison (@chocproject ) of the Gourmandise School in Santa Monica, otherwise known to us as the Tempering Queen, takes you step by step through the process.
Slide 2: Gather your supplies. Split your chocolate into two bowls, keeping one-third set aside to use as "seed". We are using a double boiler here, along with a heat gun(more on that later) and a laser thermometer.
Slide 3: Turn your double boiler on, and bring a pot of water to a boil. Then turn the heat off, place your larger bowl of chocolate on top, and begin stirring as your chocolate melts. Once it's fully melted, take it off the heat and bring it to the table to check its temperature.
Slide 4: Take the temperature, if the chocolate is between 116 - 120 F, you're ready to begin adding your seed chocolate and mixing it in. What this does is brings the chocolate down to the seed chocolate temperature. Make sure to keep mixing and moving the chocolate around.
Slide 5: Once your chocolate hits 86 F, you're ready to test! Take an offset spatula and get some chocolate on the end. Wait a minute, and if it's tempered properly, the chocolate will begin setting (swipe right to see). Tempered chocolate, ready for action!
Slide 6: Gotta have some fun, it's chocolate after all, and you're working with it!
Slide 7: You can do all kinds of things with chocolate, and here we are pouring it into a mold to begin making bonbons by making the shell.
Slide 8: WHAMP! Flip the mold over and pour out the excess chocolate. Tap the sides of the mold, and scrape all the chocolate off the top. Then you'll want to set the mold open side down so the chocolate drips down the sides of the mold and doesn't pool on the bottom.
Slide 9: Setting the mold overnight. Ruth is leaving this for a day; tomorrow she'll put the filling in and finish with more chocolate to complete her bonbons. It's a multi-day process of love.
Final Slide: Obligatory product shot. This is our newest chocolate couverture, Cocoa Maven 64%. PERFECT for confectionery work. You should try it sometime! Head over to TCHOpro.com and request a sample.
Loved learning about chocolate from Ruth Kennison, founder of the @chocproject .
Ruth makes incredible chocolate and teaches people why sustainability and ethical sourcing matter — from supporting local farmers to making sure there’s no child labor in the supply chain. So much thought and care go into every piece. And just as important, they are delicious.
When Valentine’s Day is in four days and I genuinely reach a flow state. You can still DM/email me for last minute orders! 🍫💕 #chocolate #chocolatier #valentines #galentines @tchochocolate
Just 8 more days till Valentines! DM/email me to place an order for chocolate 🍫💕for your valentine, galentine, or a treat for yourself! #chocolate #chocolatier #valentines #galentine @tchochocolate
You know the clean snap you hear when you break a chocolate bar in half? Tempering is the process that makes that snap happen!
Chocolate is made of cocoa butter, and cocoa butter can harden in several different crystal forms. Only 1️⃣ one of them is the kind that makes chocolate glossy, firm, and satisfying to break. When you temper chocolate, you carefully melt it, cool it, and warm it again to guide the cocoa butter into that stable crystal structure.
You can learn how to temper and more about all things chocolate here at The Gourmandise School, under the expertise and guidance of our in-house Chocolatier Ruth Kennison! Check out some of our upcoming chocolate classes below:
🍫2-Day Bean to Bar Craft Chocolate Workshop THIS WEEKEND! (Feb 7-8)
🤎Santa Monica Chocolate Society: Celebrating Dark Milk (Feb 18th)
#thegourmandiseschool #chocolate #chocolatelovers #chocolatetempering #darkchocolate #bakingwithchocolate #beantobar
Time for your Valentine’s Day orders! This year’s flavors include (but are not limited to) salted caramel, dark chocolate ganache, white chocolate passionfruit banana, coffee toffee crunch and caramel with pretzels and peanuts! All enrobed in dark @tchochocolate Lots of vegan flavors as well. #valentines #valentineschocolate See linktree for all offerings.
Orders are coming in! Don’t forget your Valentine this year! I have some fun and delicious flavors. @tchochocolate #tchochocolate #valentinedchocolates #valentinesday. DM me for orders
