Mastering Chocolate at Home by Mark Tilling

All levels | 15 min 43 sec

Mastering Chocolate at Home
Tempering chocolate - overview00:54
Materials00:39
Two ways to melt chocolate02:26
Two ways to temper chocolate03:11
Troubleshooting01:05

Chocolate Bars
Chocolate bars - overview00:39
Materials00:44
Marbling chocolate02:21
Flavoring bars01:26
Coloring bars02:20

Taught by Mark Tilling

Buy For $9.95

Pricing Options

Working with chocolate is an art unto itself, and there’s no better person to learn from than master chocolatier, Mark Tilling. The first step in any chocolate making project is learning how to temper chocolate. This process perfects the crystallization structure, ensuring that, when cooled, your chocolate will be glossy and have a great snap. The tempering process can make or break your chocolate creation, so it’s important to temper it correctly for successful results. In the first part of this class, Mark teaches how to melt chocolate in a microwave or double boiler and how to troubleshoot common mistakes along the way. Once you understand how to temper chocolate, making your own chocolate bars is a quick next step. Mark shows you how to use a bar mold and delicious mix-ins, like dried fruits and popping candies, to create custom bars featuring dark, milk, and white chocolates. In addition to showing how to combine flavors, Mark also demonstrates how to color and marble chocolate, and work with cocoa butter gold coloring to paint your darkest bars. Once you understand the fundamentals of working with chocolate, you’ll have a basis upon which to expand your skills.

Here’s what you’ll need:

Equipment:

Microwave
Electric hot plate
Sauce pan
Double boiler OR a glass bowl set in a pot without the bottom touching
Microwave safe plastic bowl
Plastic spatula
Heat gun or hair dryer
Digital thermometer
Greaseproof paper or parchment paper
Digital scale
Apron
Polycarbon plastic bar mold with three 100g bars
Paper towel
Small mixing bowls
Pastry brush
Metal spoon
Ingredients:
500g or approximately 1 lb dark and white chocolate (Mark uses Callebaut 811)
- Tempered white chocolate - 100g per bar
- Tempered dark chocolate - 100g per bar
Mycryo or powdered cocoa butter
Dust color or food-grade powdered coloring
Mix of different dried nuts and freeze-dried fruits
Oil-based flavoring

Here's where you can buy specific products Mark uses in this class:
Microwave bowl
Spatula with thermometer
Mycryo or powdered cocoa butter (be sure it’s in powder form; push through sieve if solid)
Chocolate bar mold
Cocoa butter coloring agents
Metallic dusting colors
Regular dusting colors

Downloads:

Download Materials List MasteringChocolate_ClassPDF.pdf

Learn how to:

Melt chocolate in a microwave and a double boiler
Troubleshoot improperly melted chocolate
Turn tempered chocolate into a basic chocolate bar
Tint chocolate using powdered coloring
Marble two colors of chocolate
Add customized mix-ins

What you’ll get:

Detailed lesson on how to temper chocolate and make candy bars
10 HD video lessons you can access online anytime, anywhere
Detailed supplies list and downloadable PDF with proper chocolate melting temperatures
Step-by-step expert instruction from master chocolatier, Mark Tilling
The ability to leave comments, ask questions, and interact with other students