Welcome to Excursions in Chocolate (EIC)!

Experiences!

Science Led Creativity

Whether your chocolate dream is simply to create a small batch of dipped strawberries as a healthier dessert, or to prepare 3-D truffles as a special event treat every chocolate project moves through the same 4-phase process. This process is based on the crystallization of the cocoa butter the primary fat found in real chocolate products.

Understanding these four phases and how to apply them to the creation of chocolate confectionery is critical to mastering chocolatiering. Understanding this Chocolate Scientist Dennis Teets designed Excursions in Chocolate as a low-cost option to equip any chocolatier enthusiast with both the processes and the science to create a wide variety of products.

EIC will equip you with a new to with a process that you can adapt to fit your needs. Each excursion accomplishes this goal by developing a master level understanding of the science controlling the process. For once this science is understood any process can be controlled once control points have been identified.

Every chocolate dream begins with tempered chocolate, so it is only fitting that the first EIC be Microwave Tempering as this equips the people to begin producing their favorite chocolate snacks from any commercially available cocoa butter-based product.

Each excursion teaches the excursioners a new skill they can add to their own confectionery tool box.