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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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You all know our Fat-Ass Fudge logo and team member: this adorable happy Donkey with a big butt. He or she still needs a name though, so we’re putting a call out to the public to help us out...
