Chapter 1
The chemistry of boiled sugar
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Chapter 2
How gummies get their bounce
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Chapter 3
From bean to chocolate bar
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Chapter 4
The art of stretching and aerating
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YOUR GOAL
Master of How candy gets made
Ch 3 · From bean to chocolate bar
artiteacher Chocolate Bar Creation
Cacao beans fermenting, oh yeah, that's where the magic starts to grow. All the delicious chocolate flavor begins to truly flow.
Fun Fact
White chocolate truth: White chocolate contains cocoa butter, sugar, and milk, but zero cocoa solids, which is why some chocolate purists don't consider it real chocolate.
Glossary
conching (noun)
A process used in chocolate manufacturing where a machine mixes and aerates liquid chocolate to distribute cocoa butter evenly and eliminate bitter flavors. Rodolphe Lindt invented this process in Switzerland in 1879, revolutionizing how modern chocolate is made.
A process used in chocolate manufacturing where a machine mixes and aerates liquid chocolate to distribute cocoa butter evenly and eliminate bitter flavors. Rodolphe Lindt invented this process in Switzerland in 1879, revolutionizing how modern chocolate is made.
Quiz
What is the term for coating a candy center by passing it under a chocolate waterfall?
Quiz
Which crystal form of cocoa butter is the target for perfectly tempered chocolate?
Quiz
What is the name of the process that aligns fat crystals in chocolate for a glossy finish?
Quiz
What is the maximum particle size chocolate must reach to feel completely smooth on the tongue?
Quiz
Which ancient Mesoamerican civilization first consumed chocolate as a bitter, frothy drink?