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Why do we temper chocolate and what exactly is it?!

Tempering chocolate can be a scary phrase when you start working with chocolate. There are horror stories of lumpy chocolate that doesn’t set and everyone’s worst nightmare, getting water in your chocolate! But what is going on when tempering chocolate? The answer is very scientific so let’s dive in! Tempering chocolate, or precrystallisation, is a process of bringing chocolate to its ideal crystalline form. When tempering chocolate you’re actually tempering the cocoa butter that’s in the chocolate. Chocolate has 6 different forms that it can set in, depending on the temperature. At various different temperatures, cocoa butter crystals will form and set in various ways, think of it like building blocks or lego! The ideal form for chocolate is form...

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Tempering chocolate with silk

How do we temper small batches of chocolate by hand? By using the silk tempering method. What is silk?! Its cocoa butter which has been heated to a certain temperate and when is added to melted chocolate it kick starts the cocoa butter crystallisation process which tempers chocolate with little to no fuss. You don’t need to heat chocolate in the traditional temperature curve, all you need to do is melt it to one temperature. There’s two different stages for silk tempering. Making silk The first stage is making your silk. You can buy it, but it’s not readily available everywhere. The easiest way to make silk is with a sous vide.  Step 1. Seal a small amount of cocoa...

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Raspberry White Chocolate Recipe

This is a recipe to make a dairy free white chocolate flavoured with freeze dried raspberries. If you want to try ours you can grab a bar here! Ingredients - This makes a 2kg batch, scale up or down depending on how much chocolate you want to make. 640g sugar800g cocoa butter 500g posted soya powder200g freeze dried raspberries How to Pour the raspberries into the chocolate grinder and mix until a powder Melt cocoa butter in a microwave or over a medium heat and then pour into the chocolate grinder Gradually add the soya powder and sugar Let the chocolate grind for a minimum of 24 hours Pour out and strain the chocolate Tips Try to find toasted soya...

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Bitter chocolate, does dark chocolate have to be bitter?

We’re on a mission to showcase how incredible dark chocolate can really be! Fine dark chocolate is like fine wine and coffee in the sense that there’s a lot of complexity in different chocolates and flavours are impacted by the region of origin (as well as many other things during the making of). So much dark chocolate available on the high street and big name brands is often bitter and lacks flavour. And there’s a reason behind this. Almost all cocoa used in commercial chocolate is sourced from Ivory Coast and Ghana. Where cocoa is grown by over an estimated 1 million small hold cocoa farmers. This cocoa is then collected on mass and sold to giant chocolate makers, all...

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Oat Milk Chocolate Recipe

Here's an easy recipe to make a dairy free, oat milk chocolate. If you want to try our you can grab a bar here! Ingredients - This makes a 2kg batch, scale up or down depending on how much chocolate you want to make. 680g sugar660g cocoa butter 340g oats320g cocoa nibs    How to Pour the oats into the chocolate grinder and mix until a powder Melt cocoa butter in a microwave or over a medium heat and then pour into the chocolate grinder Gradually add the cocoa nibs to the oat and cocoa butter mixture Once all the nibs have been added then add the sugar Let the chocolate grind for a minimum of 24 hours Pour out and...

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