Are you looking to deepen your knowledge about chocolate? Want to solve issues that happen during enrobing or after a few weeks of storage?
This E-book is made for you!
This 23-page guide is for enthusiasts who want to learn how to achieve shiny, flawless chocolate shells, and for professionals looking to develop their understanding of chocolate crystallization and preservation.
By the end of this E-book, you will know the origin and characteristics of cacao, the bean-to-bar manufacturing process, and the detailed composition of each type of chocolate.
You’ll master the technology, explore the different chocolate tempering methods, and learn the correct molding techniques.
Finally, you’ll understand the causes behind common issues like chocolate blooming or dull finishes and discover the right solutions to improve the conservation and quality of your creations over time.
