Exploring the Art of Chocolatemaking

I’ve always loved chocolatemaking. In August, I enrolled in the Professional Chocolatier Program offered by Ecole Chocolat. This intensive three-month certificate course is designed for aspiring chocolatiers, and is ideal for anyone with an interest in sharpening their chocolatemaking skills and laying the groundwork for a future chocolate business.

Learning to Temper

During the first few weeks of the program we focused on perfecting the basic techniques of chocolatemaking. This included learning how to properly temper chocolate. We used two methods: tempering by hand and by seeding.

Chocolate Tasting

Then, we conducted a chocolate tasting. Learning to taste chocolates is an essential part of the chocolatemaking process. Plus it’s fun, too. I mean, you really can’t go wrong when your actual homework assignment is “eat a lot of chocolate!”

Chocolates sampled during this tasting exercise included everything from high-end coverture to cheaper chocolate bars available at any corner drugstore. It was fascinating to compare and contrast the flavors. Plus, it was interesting to learn how to recognize the different textures, flavor notes, and aromas:

Recipe Development

A good chunk of the Ecole Chocolat curriculum focuses on recipe development and hands-on chocolatemaking. During this portion, I had the opportunity to experiment with a variety of recipes. This includes perfecting many different types of bon bons, plus learning so many different kinds of enrobing and finishing techniques.

Some of the recipes I created during this portion of the course included:

Dark Chocolate Truffles with Red Wine and Espresso
A classic dark chocolate ganache enhanced with the flavors of red wine and espresso, then rolled into balls and dusted with cocoa powder.

Dark Chocolate Bon Bon with Dark Chocolate-Blood Orange Ganache
A dark chocolate ganache enhanced with the flavor of blood orange. Piped into shell molds of dark chocolate, then decorated with a splatter of two shades of tempered orange cocoa butter.

Orange Pâté de Fruits with Milk-Chocolate Cinnamon Ganache and Homemade Candied Orange Peel
A classic orange pâté de fruits layered with milk chocolate-cinnamon ganache, then enrobed in creamy milk chocolate and topped with a homemade candied orange peel.

Dark Chocolate Spiced Rum Caramels with Welsh Sea Salt
Spiced rum caramels enrobed in dark chocolate, then topped with Halen Mon Welsh sea salt and finished with a decorative mark imprinted in wet chocolate with a chocolate dipping fork.

Hazelnut Gianduja in Dark Chocolate
A dark chocolate and hazelnut gianduja with sea salt and vanilla extract. Molded in shell molds and finished with a decorative transfer sheet on the bottom.

Vanilla Fudge Centers in Milk Chocolate
A classic vanilla fudge center, allowed to caramelize slightly to take on a light caramel flavor, then cut into squares and enrobed in milk chocolate. Finally, finished with a decorative transfer sheet.

Dark Chocolate-Espresso Bon Bons
A dark chocolate and espresso ganache, molded in shell molds and finished with a decorative transfer sheet on the bottom.

Layered Spiced Rum Caramel and Chocolate Ganache in Dark Chocolate

A chewy caramel flavored with spiced rum. Layered with rich dark chocolate ganache and enrobed in dark chocolate.

Peanut Brittle Clusters in Dark Chocolate

A traditional nut brittle made with sugar, roasted peanuts, and a touch of vanilla extract. Enrobed in dark chocolate, then finished with a decorative drizzle of tempered white chocolate.

Maple Walnut Truffles in Milk Chocolate
A white chocolate and coconut oil-based chocolate truffle center. Rolled into balls and enrobed in milk chocolate, then piped with a white chocolate drizzle.

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Post update: March 2020

A few readers who’ve found this post have reached out to ask about my experience at Ecole Chocolat. Overall, I have nothing but good things to say and would recommend it highly! It’s amazing you much you can learn about making chocolates from the comfort of your own kitchen.

If possible, I do recommend pairing it with an in-person course. Schools like the Institute of Culinary Education offer short chocolatemaking courses which can be helpful in adding a hands-on element to your learning experience. And they’re lots of fun, too!

For more of my chocolatemaking adventures, please read about my experience learning the art of chocolate as a pastry student at Le Cordon Bleu London. In addition to chocolate classes, this intensive nine-month diploma included a chocolate workshop which really allowed me to put my Ecole Chocolat skills to use. A lot of my LCB classmates were working with chocolate for the first time. But, I was very happy to have the fundamentals of tempering, enrobing, filling shell molds, etc. under my belt thanks to my experience at Ecole Chocolat.

Chocolate Resources

If you’re feeling inspired to try your hand at home chocolatemaking, here are links to a few of my favorite chocolatemaking resources.

Fat Daddio’s (molds and tools) or on Amazon
Choco Transfer Sheets (decorative transfer sheets)
Chef Rubber (cocoa butter, colorants, tools and ingredients) or on Amazon
Santa Barbara Chocolate (wholesale chocolate couverture)
Chefmaster (gel food coloring)
LorAnn Oils (high quality flavor oils and extracts) or on Amazon
Stainless steel enrobing forks (for coating and dipping truffles)
Taylor Instant Read Digital Thermometer and Infrared Thermometer Gun (for tempering!)

Chocolate recipes you might enjoy:

Red Wine Truffles
Strawberry Peppermint Patties
Sparkling Rosé Truffles

If you’re inspired by my posts, or if you make any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!