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Whew! After working round the clock in preparation for the Chocology Unlimited Launch and then celebrating all weekend afterwards with our supporters, we were exhausted. And what do we at Chocology do when we’re exhausted? Head to the kitchen, of course!
One of my Ecole Chocolate assignments is to create a unique chocolate recipe. So Madeline and I have been in the kitchen creating all sorts of concoctions; chocolate butterflies, transfer sheets, chocolate clay, fudge, and all sorts of other chocolate goodies.
With all of this cooking, shaping and molding of chocolate, I have come up with 6 Key Factors to consider when working with chocolate and I wanted to share that with you, our loyal readers.
6 Key Factors When Working with Chocolate
Key 1:
Ingredients: Your final product is only as good as the ingredients that are in it. ALWAYS use the best ingredients available. When making chocolate treats, this means buying chocolate with higher cocoa butter content.
Key 2:
Climate: 68 degrees is perfect for making and storing chocolate. If it’s too warm, your chocolate will melt. Needless to say Madeline and I have been living in a freezer since I’ve begun this class!
Key 3:
Altitude: Luckily, sea level is the ideal altitude for chocolate making. Since we live in Port Jefferson, NY, we're good there!
Key 4:
Moisture Level: This is a very, very important factor in chocolate making. It impacts tempering, which determines the shine and the shelf life of the final product. Keeping moisture levels down will yield a final product that you’re proud of!
Key 5:
Cooking time: Cooking time will be determined by the climate (temperature in your kitchen), altitude and moisture level. Knowing these factors before you begin will assist you in knowing how long to cook your chocolate.
Key 6:
Tender Loving Care Most importantly, the love and care that you put into your chocolate project will bring delight to others and a warm feeling in your heart.
So, next time you’re in the kitchen, attempting to make your Christmas chocolates, be sure to keep these factors in mind. Or better yet, head over to our website to experience delightful chocolates that have been lovingly prepared using the 6 Step Method above.
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Discover how aroma transformed chocolate last weekend—and join us this Sunday for a special Cheese & Chocolate Pop-In inspired by Point Reyes.
Why do we always smell chocolate before tasting it? Meet Tara Penske of Amadeus Aromatherapy, Chocology's Aroma Discovery Partner for Chocology in Bloom, and discover how aroma influences flavor. Join us this summer as we slow down, engage our senses, and experience chocolate in an entirely new way.
Summer is in full bloom, and so is Chocology. Join us July 1–August 31 for a seasonal celebration of chocolate, flowers, herbs, fruit, and aroma. Through guided tastings, sensory experiences, and new discoveries, you'll learn why chocolate is something to notice—not just taste.
