Beginner | 15 min
Taught by Mark Tilling
Working with chocolate is an art unto itself, and there’s no better person to learn from than master chocolatier, Mark Tilling. The first step in any chocolate making project is learning how to temper chocolate. This process perfects the crystallization structure, ensuring that, when cooled, your chocolate will be glossy and have a great snap. The tempering process can make or break your chocolate creation, so it’s important to temper it correctly for successful results. In the first part of this class, Mark teaches how to melt chocolate in a microwave or double boiler and how to troubleshoot common mistakes along the way. Once you understand how to temper chocolate, making your own chocolate bars is a quick next step. Mark  shows you how to use a bar mold and delicious mix-ins, like dried fruits and popping candies, to create custom bars featuring dark, milk, and white chocolates. In addition to showing how to combine flavors, Mark also demonstrates how to color and marble chocolate, and work with cocoa butter gold coloring to paint your darkest bars. Once you understand the fundamentals of working with chocolate, you’ll have a basis upon which to expand your skills. 
Learn how to:
  • Melt chocolate in a microwave and a double boiler
  • Troubleshoot improperly melted chocolate
  • Turn tempered chocolate into a basic chocolate bar
  • Tint chocolate using powdered coloring
  • Marble two colors of chocolate
  • Add customized mix-ins

What you’ll get:
  • Detailed lesson on how to temper chocolate and make candy bars
  • 10 HD video lessons you can access online anytime, anywhere
  • Detailed supplies list and downloadable PDF with proper chocolate melting temperatures
  • Step-by-step expert instruction from master chocolatier, Mark Tilling
  • The ability to leave comments, ask questions, and interact with other students


Chapters
Mastering Chocolate at Home Tempering Chocolate
00:54
00:39
02:26
03:11
01:05
Chocolate Bars
00:39
00:44
02:21
01:26
02:20
Materials
Here’s what you’ll need:
Equipment:
  • Microwave
  • Electric hot plate
  • Sauce pan
  • Double boiler OR a glass bowl set in a pot without the bottom touching
  • Microwave safe plastic bowl
  • Plastic spatula
  • Heat gun or hair dryer
  • Digital thermometer
  • Greaseproof paper or parchment paper
  • Digital scale
  • Apron
  • Polycarbon plastic bar mold with three 100g bars
  • Paper towel
  • Small mixing bowls
  • Pastry brush
  • Metal spoon
  •  
    Ingredients:
  • 500g or approximately 1 lb dark and white chocolate (Mark uses Callebaut 811)
    • Tempered white chocolate - 100g per bar
    • Tempered dark chocolate - 100g per bar
  • Mycryo or powdered cocoa butter
  • Dust color or food-grade powdered coloring
  • Mix of different dried nuts and freeze-dried fruits
  • Oil-based flavoring 



Here's where you can buy specific products Mark uses in this class:
Microwave bowl 
Spatula with thermometer
Mycryo or powdered cocoa butter (be sure it’s in powder form; push through sieve if solid)
Chocolate bar mold
Cocoa butter coloring agents
Metallic dusting colors
Regular dusting colors
Discussion
Notes
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Transcript
Class Discussion
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