the art of chocolate

The Art of Chocolate

Welcome Rebecca Kerswell - Founder Coco Chocolate

Today

1. About Rebecca & Coco Chocolate 2. Exploring the cocoa regions of the world 3. Cocoa plants & their magic beans 4. Chocolate tempering chart Crystal movement in chocolate

5. Chocolate tasting wheel 6. The Sydney Chocolate School 7. Summary & Questions

Rebecca

Cocoa regions of the world

Cocoa regions

Cocoa plants and their beans

The art of tempering

Melting temperatures DARK 45°

MILK 40°

WHITE 40°

DARK 31°

MILK 29°

WHITE 27°

REHEAT

COOL

DARK 29°

MILK 27°

WHITE 25°

Crystal movement

Crystal movement

Crystal movement

Chocolate

Tasting

See

Consider color, shine, pattern and

surface.

Feel

That the surface isn’t fatty, waxy, or rough.

Listen

For the ”snap”

when you break a piece.

Smell

The delicate aromas are best felt by the nose!

Taste

Let it melt on your tongue and spread it around your

mouth. Only chew

twice or trice!

Tasting

Tasting wheel

The Sydney Chocolate School

The Sydney Chocolate School

www.youtube.com/watch?v=GK9ky1vHv4Y&t=29s  

The Sydney Chocolate School Children’s Parties

The Sydney Chocolate School High Teas

The Sydney Chocolate School Corporate Events

Welcome Rebecca Kerswell - Founder Coco Chocolate

cocochocolate.com.au/the-sydney-chocolate-school/about-the-school/

Book a chocolate school The Sweetest Christmas Gift

Add the promo code

cocoxmas for a 20% discount on any school

until 31st December 2016.

Enjoy!

Welcome Rebecca Kerswell - Founder Coco Chocolate

cocochocolate.com.au/the-sydney-chocolate-school/about-the-school/

Thank you facebook.com/CocoChocolateAustralia/ cocochocolateau Coco Chocolate Australia