FAQs For Professionals

Tempering requires precise temperature control to align cocoa butter crystals. Using a reliable thermometer and maintaining tempering curves (heating to 45°C, cooling to 27°C, and reheating to 31°C for dark chocolate) ensures a glossy finish and a crisp snap. Consistency can be improved with proper agitation during cooling and using pre-tempered chocolate as a seed. Agitation is a key component to proper tempering – too much agitation can over crystalize and too little can prohibit proper crystallization and create inconsistent temperature distribution. For additional guidance on tempering and tempering methods, head to our handling page.

Criollo beans offer delicate, complex flavours with low bitterness, often described as fruity or floral. Forastero beans are more robust and have earthy, nutty flavours, commonly used in mass production. Trinitario beans blend the traits of Criollo and Forastero, providing a balance of fruitiness and bitterness, making them popular for fine chocolate.

The key is adjusting the ratio of sugar to cacao. Cacao mass often correlates to bitterness; bean selection, roasting and crafting method as well as final formulation including total fat can influence the robustness of a final product. When crafting desserts or confections, choosing ingredients can also have an impact on how the chocolate comes to life in a finished product. For instance, the type of sugar (e.g., coconut sugar for caramel notes) and incorporating ingredients like vanilla or cream can help balance bitterness while highlighting chocolate’s natural flavours.

Chocolate should be stored at 15–18°C (59–65°F) with a relative humidity of below 50%. Temperatures above this range cause chocolate to melt or bloom, while too much humidity leads to sugar bloom. It's also crucial to keep chocolate away from light, air, and strong odours, which can degrade its quality.

The terroir of cacao influences its flavour. For example, Venezuelan cacao tends to be fruity and floral, while Ghanaian cacao is earthy and robust. Ecuadorian beans often have floral and nutty notes. The climate, soil, and processing techniques used in these regions add unique characteristics to the final chocolate product.

Proper tempering prevents fat bloom by ensuring cocoa butter crystallises correctly. To avoid sugar bloom, maintain low humidity and avoid sudden temperature changes. If transporting chocolate, use insulated packaging and cool packs to prevent temperature fluctuations. Gradually acclimating chocolate to room temperature when moving between environments also helps.

Begin by polishing your moulds to ensure a smooth surface. Ensure the chocolate is well-tempered before pouring. Once filled, gently tap the mould to remove air bubbles, and let it set in a cool, dry environment. Proper release from the mould without force indicates successful tempering and results in a shiny, smooth finish.

For truffles, a cacao percentage of 60-70% balances richness with sweetness. For ganaches, higher cacao percentages (70-80%) can provide a bold, rich flavour. Lower percentages may be preferable when working with milk-based fillings or sweet liqueurs to maintain balance and prevent the chocolate from overpowering the filling.

Use infusions or small quantities of flavouring agents like herbs, spices, or fruits to complement rather than mask the chocolate's natural taste. Infusing creams or oils used in fillings, rather than adding extracts directly, creates subtle flavour layers. It’s important to experiment with ratios to maintain chocolate as the star ingredient.

For large batches, using a tempering machine is the most efficient. It automatically heats, cools, and maintains chocolate at the ideal temperature, ensuring consistent results. For artisanal chocolatiers without machines, the seeding method (adding tempered chocolate to melted chocolate) can also be scaled up while still maintaining precision.

Aeration can be achieved by whipping air into the chocolate or using techniques like freeze-drying. Layering involves pouring tempered chocolate in thin layers with fillings or different types of chocolate to create contrasting textures. For textured effects, inclusions like nuts, puffed rice, or crystallised fruit can also add crunch.

Ensure that inclusions are fully dry to prevent moisture from causing the chocolate to seize. Nuts should be roasted to enhance flavour and improve texture, while freeze-dried fruits work best for maintaining crunch. Stir the inclusions into tempered chocolate or layer them evenly to ensure uniform distribution throughout.

There are many ways of making ganache. Our fundamental Ganache recipe provides one method of success for one type of ganache. If the ganache separates, try re-emulsifying by gently warming it and stirring. Add liquid gradually to avoid shocking the chocolate. Using an immersion blender can help create a smooth, stable emulsion, especially for larger batches. In order to maintain a fluid ganache during production of molded bon bons, maintain a temperature of approximately 29°C-32°C. For slab ganache, once the final emulsification is done at 38°C-40°C, cast ganache into prepared frame. At these temperatures, butter fat and cocoa butter have not crystallized enough to begin to appear separated and grainy.

Use high-quality dark chocolate with no dairy content, or consider dairy-free milk alternatives like coconut or almond milk in recipes. Cocoa butter, avocado, or nut butters can add creaminess. Vegan cream substitutes, such as coconut cream, can replicate the texture of ganache or truffle fillings without compromising richness.

Cane sugar is the most commonly used sweetener, with a neutral flavour that complements chocolate. Coconut sugar adds caramel notes and has a lower glycaemic index. Beet sugar can be used but may introduce subtle earthy notes. Granule size affects texture; finer sugars dissolve more smoothly, enhancing the mouthfeel of the chocolate.

Our usage chart provides our suggested applications for our couverture range. The line is versatile and can be used in a variety of ways beyond our recommendations. Our chef ambassadors are here to help advise on the best chocolate for your applications; for additional guidance, reach out via the contact us page.

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Recommended Chocolate: Coucher du Soleil (72% Cacao) Ideal for tempering due to its high cocoa butter content, Coucher du Soleil provides a smooth, glossy finish and crisp snap, which is essential for professional-quality moulded chocolates and dipped items.

Recommended Chocolate: L’Étoile du Nord (64% Cacao)
This couverture has a balanced bitterness and smooth melting properties, making it ideal for enrobing confections like truffles, bars, or caramels. Its deep chocolate notes create a refined finish.

Recommended Chocolate: Soleil d’Or (38% Cacao) For chocolate moulding, Soleil d’Or provides a creamy texture and caramel-like flavour. Its versatility makes it great for making detailed moulds with a fine finish and excellent snap.

Recommended Chocolate: Lever du Soleil (61% Cacao)
This couverture melts smoothly and has a balanced, fruity chocolate profile, making it ideal for ganaches. Its complex flavour pairs well with cream, making it perfect for truffles, fillings, or frostings.

Recommended Chocolate: La Nuit Noire (55% Cacao)With its pronounced fudge flavours, La Nuit Noire is ideal for truffles. It balances sweetness with deep chocolate richness, making it suitable for creamy centres and coatings.

Recommended Chocolate: L’Étoile du Nord (64% Cacao)L’Étoile du Nord performs well in baking due to its complex chocolate notes and slightly lower sweetness. It adds a robust flavour to cakes, brownies, and cookies without being overly bitter.

Recommended Chocolate: Coucher du Soleil (72% Cacao)This couverture is perfect for making premium chocolate bars. Its intense flavour and smooth texture result in a high-quality product with a professional finish, ideal for standalone chocolate bars.

Recommended Chocolate: Soie Blanche (35% Cacao)
For white chocolate decorations, Soie Blanche offers a rich vanilla profile with a silky texture. It’s ideal for creating artistic elements like shavings, curls, or piped designs for cakes and desserts.

Recommended Chocolate: Éclipse du Soleil (41% Cacao) This milk chocolate, with its caramelised notes, complements the sweetness of fruits like strawberries or dried apricots. Its smooth finish and flavour also work beautifully with nuts, enhancing the taste of dipped treats.

Recommended Chocolate: La Nuit Noire (55% Cacao)La Nuit Noire’s deep fudge-like flavour and creamy melt make it an excellent choice for hot chocolate. Its slightly sweet profile balances well with milk, resulting in a rich, indulgent drink.