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Before you try to dip, enrobe or mold anything with real chocolate, the chocolate HAS to be in temper because the cocoa butter (the only fat in real chocolate) is made up of different fatty acids. Real chocolate is a finicky ingredient to work with, and it’s very sensitive to changes in temperature.
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Which leads us to our next tip… 2) Understand the process of tempering chocolate. Once you’ve found your chocolate, make sure you know the tempering specifications recommended by the chocolate supplier. Have a tasting party of one where you try different chocolates to find the flavor you like the best. Higher quality real chocolate will give you a better tasting final product, that’s just a fact. Just as you carefully source your cannabis, the same must be true for your chocolate. Not all chocolate is created equal in flavor. 1) Buy the tastiest real chocolate you can afford. In the meantime, we’ve put together our top 5 tips for working with real chocolate* and cannabis.
#Chocolatier 3 recipes how to
To help dispensary owners, chocolate makers adding cannabis to their product lines, home cooks or anyone who just wants to know how to make an amazing chocolate edible, we’ve created the Pakalolo Chocolatier Program.īut more about that in a minute. With legalization on the rise across many states, and in Canada next year, the demand for edibles is only going to grow. Over the years, many of our students have wanted to work with cannabis and chocolate, and they’ve told us how frustrating it can be. Our graduates have gone on to open some of the most successful chocolate businesses in the country and around the world. At Ecole Chocolat, we’ve been educating students in the art and science of chocolate making since 2003. Continued abuse of our services will cause your IP address to be blocked indefinitely.If you’ve ever tried using real chocolate to make edibles, you know that it’s not easy. Please fill out the CAPTCHA below and then click the button to indicate that you agree to these terms.
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