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CHOCOLATE STUDIO | RESOURCES & TECHNIQUES

Resources & Techniques

The Fundamentals

Basics and Beyond for Creating With Guittard Couverture — Whether it's your first time using Guittard Couverture or you're revisiting an old recipe, our fundamentals are quick formulation reference guides unique to each Couverture chocolate.

Cremeux

A crème anglaise emulsified with a chocolate to create a smoothand creamy texture that most resembles the texture of a baked custard.

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Whipped Ganache

Whipped ganache is essentially a whipped cream that is stabilized by the chocolate with which it is whipped. Emulsification of chocolate and cream, chilled overnight, then whipped just as whipped cream is whipped.

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Mousse

A light airy dessert that is made from combining whipped cream with an egg mixture that is often whipped to a foam but can also be cooked as a crème anglaise, and then folding these two elements together with melted chocolate to create the mousse.

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Techniques

Explore a series of skills that are essential to working with chocolate—master tempering, molding, and creative techniques that elevate your craft and transform simple ingredients into extraordinary experiences.

Shell Moulding

Shell moulding is a chocolate-making technique where a thin shell of tempered chocolate is formed in a mould, then filled and sealed to create hollow or filled confections.

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Chocolate Melting

In liquifying chocolate, it is the cocoa butter, the fat, that is actually getting melted – changing from solid to liquid state. Because of the triglyceride composition of cocoa butter, it melts over a temperature range (~90-120°F), not just one single point. This is what makes chocolate so palatable, and for this reason melting is in important part of handling and tempering chocolate.

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Chocolate Glaze

A shiny pourable mixture usually consisting of water, sugar, glucose,cocoa powder, gelatin, and couverture. used to create a visually pleasing appearance as well as helping extend the shelf life of the dessert.

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Tempering - Tabling Method

The process of turning melted chocolate into a solid mass of stable cocoa butter crystals with a fine, even grained texture, accomplished with controlled cooling of the chocolate with agitation, to form many fine-grained beta crystals, as opposed to other crystal forms which are unstable and of random formation.

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Tempering - Seeding Method

A process to pre-crystallize chocolate by inoculating melted chocolate with beta form-V crystals from previously tempered, pre-crystallized chocolate.

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