Welcome to Excursions In Chocolate! Where anyone with a microwave with a % power function and a temperature probe can learn to create their favorite chocolate confectionery items. Using a results-based learning model each module is geared toward the development of a specific skill and an application understanding of the root science behind the skill.

The foundation of all of this is the fact that every chocolate confectionery process is based on the crystallization of the main fat in premium chocolate, cocoa butter. This crystallization can be classified by the 4 stages cocoa butter must go through in order to create the premium cocoa butter-based chocolate products that drive the demand for these products.

Using this foundation each learner creates a custom learning experience based on their own needs. Whether those needs are to create small batches of tempered chocolate to create their own customized products or learning to optimize a depositing line.

To learn what programs are available simply click on the appropriate phase button.

The first phase of every chocolate production process is the tempering of the chocolate or the nucleation of beta crystals. This process is what causes the cocoa butter in the chocolate to set up with the characteristics of gloss, snap, and smooth melt. From a simple seed addition manual process to a complex continuous tempering unit there are 5 stages: Melt, Cool, Nucleation, Dispersion, Reheat. Each process has 4 main components: heat source, cool sink, mixing element, and work vessel. Yet, while these components will vary based on the complexity process, Key control points remain the same.

1001 Teacup Tempering: Microwave Tempering (Internal Heat Source)

1002 Teacup Tempering: Multiple Chocolate Batches (Internal Heat Source)

1003 Batch Tempering: Seed Addition Nucleation (External Heat Source)

1004 Batch Tempering: Extending Work Time (External Heat Source)

1005 Batch Tempering: Continuous Process (External Heat Source)

1006 Seed Creation Tempering:

1007 Seed Addition: Nucleation Methods