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Saturday, November 10 • 3:00pm - 3:50pm
Chocolate Making at Home: Modifications and Troubleshooting

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In this talk we assume you already know what the basic steps of chocolate making are and have maybe even tried it yourself. We'll talk and taste through a few ways that chocolate making at home can go wrong and how to fix them at each step of the process. You'll leave knowing the answers to: How does under or over roasting beans affect your chocolate's flavor? Is a low temp for a long time tastier than a high temp for a short time? How does under or over refining affect flavor? How does short or long conching affect flavor? How does your sugar time affect flavor? How can you adjust your next batch if you're noticing one of these problems? Finally, we'll share a method used at Dandelion Chocolate to get feedback on an experiment so you can use more than just your gut to improve your home made chocolate.

Speakers
avatar for Cynthia Jonasson

Cynthia Jonasson

Dean of Beans (Head of Education), Dandelion Chocolate
Cynthia currently heads Dandelion Chocolate’s Education Program. She has spent her life exploring her passion for chocolate. As a child, she spent her allowance buying chocolate bars while visiting grandparents in Canada. In early 2012 she joined Dandelion Chocolate as a chocolate... Read More →
CK

Christine Keating

Lead Chocolate Educator, Dandelion Chocolate


Saturday November 10, 2018 3:00pm - 3:50pm
Smith Cove Cruise Terminal Pier 91

Attendees (31)