Complete Chocolate Working Techniques Cheatsheet: Master Tempering, Molding, and Decoration

Introduction: Understanding Chocolate

Chocolate working is the art and science of manipulating chocolate for confectionery, baking, and decorative purposes. Working with chocolate requires understanding its unique properties, particularly how cocoa butter crystallizes at different temperatures. Mastering chocolate techniques allows for the creation of glossy, snappy chocolate that melts smoothly in the mouth and can be formed into beautiful decorations, shells, bonbons, and showpieces.

Core Concepts: Chocolate Fundamentals

Types of Chocolate

The Crystallization Process

Chocolate contains six different types of crystals (polymorphs), but only Type V crystals produce properly tempered chocolate:

Step-by-Step: Chocolate Tempering Methods

Traditional Tabletop Tempering Method

1. Preparation:

   • Chop chocolate into small, even pieces
   • Reserve 25-30% of chocolate for seeding
   • Ensure all tools are completely dry (water is chocolate’s enemy)

2. Melting (Phase 1):

   • Heat 70-75% of chocolate to:
     • Dark: 55-58°C (131-136°F)
     • Milk: 45-48°C (113-118°F)
     • White: 40-45°C (104-113°F)
   • Stir occasionally to ensure even melting

3. Cooling (Phase 2):

   • Add reserved chocolate (seeding method)
   • Stir continuously, cooling the chocolate to:
     • Dark: 28-29°C (82-84°F)
     • Milk: 27-28°C (81-82°F)
     • White: 26-27°C (79-81°F)

4. Working Temperature (Phase 3):

   • Gently reheat to working temperature:
     • Dark: 31-32°C (88-90°F)
     • Milk: 30-31°C (86-88°F)
     • White: 29-30°C (84-86°F)

5. Testing Temper:

   • Dip metal knife tip or piece of parchment in chocolate
   • Allow to set 3-5 minutes at room temperature
   • Properly tempered chocolate will:
     • Set quickly
     • Be firm to touch
     • Have uniform glossy appearance
     • Not show streaks or spots

Seeding Method (Simplified)

1. Melt 2/3 of chocolate to proper melting temperature
2. Remove from heat and add 1/3 finely chopped tempered chocolate
3. Stir continuously until completely melted and cooled to working temperature
4. Test temper as described above

Direct Seeding Method

1. Place all chopped chocolate in bowl
2. Heat gently until approximately 60% is melted
3. Remove from heat and stir until all chocolate is melted
4. Test temper

Microwave Tempering

1. Chop chocolate finely and place in microwave-safe bowl
2. Microwave at 50% power in 30-second intervals, stirring between each
3. Once 70% melted, stir until completely melted
4. Test temper

Sous Vide Tempering

1. Seal chopped chocolate in vacuum bag
2. Place in water bath set to working temperature for 24-48 hours
3. Chocolate will be perfectly tempered when removed

Chocolate Working Techniques

Molding Techniques

Shell Molding Process

1. Fill clean, room-temperature mold with tempered chocolate
2. Tap to remove air bubbles
3. Invert mold to empty excess chocolate
4. Scrape flat surfaces clean
5. Allow to set until edges begin to pull away from mold
6. Fill with ganache/filling if desired
7. Seal with additional tempered chocolate if making filled chocolates
8. Allow to fully crystallize (15-30 minutes)
9. Unmold by tapping gently or flexing mold

Decoration Techniques

Creating Chocolate Decorations

1. Chocolate Curls:

   • Spread thin layer of tempered chocolate on marble
   • When almost set (still pliable), scrape with bench scraper at 45° angle

2. Chocolate Fans:

   • Spread thin strip of chocolate on acetate
   • When beginning to set, lift and fold into fan shape
   • Allow to fully crystallize before moving

3. Transfer Sheets:

   • Place transfer sheet pattern-side up
   • Spread thin layer of tempered chocolate
   • Allow to begin setting
   • Cut desired shapes before fully hardened
   • Remove acetate when completely set

Working with Ganache and Fillings

Basic Ganache Ratios

Ganache Process

1. Heat cream to simmer with any flavorings
2. Pour over finely chopped chocolate
3. Let stand 1-2 minutes
4. Stir from center outward until emulsified
5. Add butter or liqueurs if desired
6. Cool to working consistency

Comparison: Troubleshooting Chocolate Issues

Best Practices for Working with Chocolate

Environment Control

• Ideal room temperature: 20-22°C (68-72°F)
• Humidity: Below 50% (use dehumidifier if necessary)
• Avoid drafts and direct sunlight
• Clean workspace: No water splashes or food residue

Tools and Equipment

• Essential tools:
  • Digital thermometer (infrared + probe)
  • Heavy-bottom saucepan or double boiler
  • Heat-proof silicone spatulas
  • Bench scraper
  • Offset spatula
  • Acetate sheets
  • Piping bags
  • Chocolate molds (polycarbonate preferred)
• Keep tools completely dry and free of other food residues
• Warm tools slightly before contact with tempered chocolate

Storage Guidelines

• Tempered chocolate products:
  • Store at 12-20°C (54-68°F)
  • Humidity below 50%
  • Away from strong odors
  • Shelf life: 6-12 months for plain; 2-4 weeks for filled
• Untempered chocolate:
  • Cool, dry place in airtight container
  • Shelf life: 12-24 months depending on type

Working Tips

• Mise en place: Prepare all ingredients and tools before starting
• Temperature control is critical for success
• Timing matters: Work efficiently once chocolate is tempered
• Visual cues: Learn to recognize chocolate consistency changes
• Practice: Start with small batches until technique is mastered

Advanced Techniques

Bonbon Making

1. Shell creation:
   • Fill molds with tempered chocolate
   • Tap to remove air bubbles
   • Empty excess, leaving thin shell
   • Allow to begin crystallizing
2. Filling preparation:
   • Prepare ganache, caramel, praline, or fruit filling
   • Cool/crystallize to proper consistency
3. Assembly:
   • Pipe filling into shells, leaving 2-3mm space at top
   • Allow filling to crystallize if necessary
4. Sealing:
   • Cover with tempered chocolate
   • Scrape excess flush with mold
   • Allow to fully crystallize
   • Unmold carefully

Showpiece Construction

• Building elements:
  • Create separate pieces on acetate or silicone mats
  • Allow to fully crystallize before assembly
• Assembly methods:
  • “Glue” pieces together with tempered chocolate
  • Create interlocking designs
  • Use hidden structural supports if needed
• Finishing techniques:
  • Cocoa butter coloring/painting
  • Luster dusts
  • Airbrushing

Chocolate Spray Techniques

• Velvet effect:
  • Mix equal parts cocoa butter and chocolate
  • Melt to 45°C (113°F)
  • Spray with airbrush on frozen item
• Colored cocoa butter:
  • Add oil-soluble colorant to melted cocoa butter
  • Spray at 29-32°C (84-90°F)
  • Layer colors for complex effects

Resources for Further Learning

Books

• “The Art of the Chocolatier” by Ewald Notter
• “Chocolates and Confections” by Peter Greweling
• “The Fundamental Techniques of Classic Pastry Arts” by French Culinary Institute
• “Chocolate Decorations” by Wybauw and Serruys
• “Making Artisan Chocolates” by Andrew Garrison Shotts

Online Learning

• Ecole Chocolat Professional School of Chocolate Arts (online courses)
• Callebaut Chocolate Academy (videos and workshops)
• Savour Chocolate & Patisserie School (virtual classes)

Suppliers

• Valrhona
• Callebaut
• Cacao Barry
• Felchlin
• Guittard

Professional Organizations

• International Association of Culinary Professionals
• American Culinary Federation
• Craft Chocolate Makers Association

Remember: Chocolate work requires patience, precision, and practice. Start with smaller projects and build your skills gradually. Temperature control is the most crucial factor in successful chocolate work.