Chocolate - Tempering With the Chocolate Man Bill Fredericks

Tempering chocolate is important because it determines the final gloss, hardness, and contraction of the chocolate. So what is there to learn about tempering that could possibly take over 2 hours to show? This program will take the mystery (and terror!) out of tempering chocolate. Chocolate Man Bill Fredericks starts off with an introduction to the cocoa pod, where it comes from, how it's harvested, processed, the resulting nibs in their purest form and what happens when the cocoa...
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Tempering chocolate is important because it determines the final gloss, hardness, and contraction of the chocolate. So what is there to learn about tempering that could possibly take over 2 hours to show? This program will take the mystery (and terror!) out of tempering chocolate. Chocolate Man Bill Fredericks starts off with an introduction to the cocoa pod, where it comes from, how it's harvested, processed, the resulting nibs in their purest form and what happens when the cocoa butter is extracted from the nibs. Next learn about several indirect methods for melting chocolate (double boiler, warming plate, microwave), whether the chocolate starts in blocks, discs, morsels, buttons, batons, chips, callets, rondos, pistoles, ribbons, chunks etc... it all needs to be melted before it can be gradually cooled to optimum working temperature. Above all, learn how to be in "good temper". No, this doesn't mean your mental state of mind, but getting the chocolate in the correct crystalline structure to accomplish what you want to do with it! Learn how to perform four different tempering methods... Slab, Seed, Stick Blender & Mycryo to create all sorts of detectible treats such as Tulip Cups, Fruit & Nut Bark, Dipped Apricots & Strawberries and Molded Chocolates. Known as the Chocolate Man, Bill Fredericks has owned and operated ChocolateMan.com, a chocolate supply business, for the last 20 years. He is an internationally trained chocolate chef, instructor and past corporate chef for Choc Elan, LLC. Bill has been instructing, consulting and working as a private chef for over 20 years. He is a member of AACT American Association of Candy Technologists, IACP International Association of Culinary Professionals, FCIA Fine Chocolate Industry Association and President of the NW Chocolatiers Guild. Bill explains the science behind chocolate and how temperature and other factors contribute to chocolate's texture and appearance during melting and cooling. He also shows how to keep the working area sanitary so all the left over chocolate can be reused again.