Chocolate Apprentice

  • Tastings
  • Flavours and Textures
  • Technique
  • Tempering
  • Chocolatiers
  • Special Occasions
  • Other Foods
  • About

Tempering

  • A Chocolate Thank You
  • Some Bloody Good Chocolate
  • That Fruity-Biscuity-Chocolate Thing
  • Caramelized White Chocolate – playing with tempering
  • Caramelized White Chocolate
  • A Chocolate Hen Party
  • Braille Chocolate Labs
  • Movember
  • Autumn Leaves
  • Blackberry Port Chocolate Truffles
  • It Must be Gelatin ‘cause Jam Don’t Shake like That!
  • The Cure for Anything
  • Highly Descriptive Chocolates
  • You’re Nobunny ‘till Some Bunnies Love You
  • Apprentice Nymph for a Day
  • Not so White Chocolate
  • Befriending The Forks
  • A Treat for a Special Guy’s Birthday
  • Fancy Pants Chocolate Bars
  • Enrobing Encore
  • War of the Roses
  • Balloon Bowls and Tulips
  • Re-tempering and Swirly Bits
  • Dulce de Leche
  • The Unveiling
  • Winging It
  • Double Sided Molding
  • The Betty
  • Video: Taking a Stab at Tempering
  • The Tempering Encore
  • The Apprentice Tempers

The Chocolate Apprentice kept a journal of her experiences during and after the Professional Chocolatier Program.

Her journal is full of wonderful stories, her struggles and successes with perfecting chocolate techniques, adventures on the road with chocolate, chocolate recipes, and more. We wanted to share that with you and hope you enjoy the journal!

You can become a professional chocolatier, while learning at home with Ecole Chocolat Professional School of Chocolate Arts.

Contact us to find out more.

Want to discover more about chocolate?
Visit Ecole Chocolat's blog bean2bonbon

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