Chocolate Technique: What would you like to learn more about?
Posted in: Tech Help, Tips, Tricks, & Techniques
Hi Brendan,So, I guess that if I had to suggest something I struggled with in my first year was how to avoid getting cracks in the bottoms of molded chocolate pieces. Specially when working with soft caramels or ganaches with a high alcohol content.Chocolate is so technical and every step of the tempering/production process is bound by so many rules, as a beginner you often get frustrated because after researching, studying and over thinking every single thing you still don't get things right. There is no book in the world that will give you every answer. It becomes so technical that it sort of cancels your instinct and your senses. I feel that only after you are confident enough do those very basic tools that we all have within ourselves come into play.To me, that is the true technique of a chocolatier, that ability to rely on your instinct. I don't think it's ever emphasized but I feel it is important.Chocolate sometimes becomes too serious, it could be fun to do a playful piece where you brake the rules and encourage the reader's imagination to do the work. Pipe melted chocolate into ice and water and see how the chocolate sets, creating sinewy branches, or perfect chocolate drops. Pipe thin strings of tempered chocolate on a frozen french sheet pan and roll it as if it where plasticine, mix tempered chocolate and alcohol,...We all know that chocolate is supposed to snap but when you mix it with other elements, chocolate morphs, it becomes pliable, flexible, soft.Good luck with your book!Susana