I’ve always loved chocolatemaking. In August, I enrolled in the Professional Chocolatier Program offered by Ecole Chocolat. This intensive three-month certificate course is designed for aspiring chocolatiers with an interest in sharpening their skills and laying the groundwork for a future chocolate business.
The first few weeks of the program, we focused on perfecting the basic techniques of chocolatemaking. This included learning how to properly temper chocolate, both by hand and by seeding: