the art of chocolate
TRANSCRIPT
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