Science Led Creativity

Chocolate Excursions

Cocoa butter-based chocolates are unique because of their beautiful appearance, complete melt in the mouth, and deep flavor profiles. Add to this the wide variety of flavor and texture profiles that can be obtained from a single chocolate and it is easy to understand why chocolate is a favorite food in many countries around the world. However, whether you are creating a simple dipped strawberry or complex shell molded product, behind every cocoa butter-based chocolate project is the formation of beta crystals. Beta crystals are cocoa butter fat crystal that gives a solidified chocolate the shine, snap, and mouth melt that makes it so indulgent. This is ensured by a process called tempering that develops these crystals and ensures they are present at the time of forming and solidification. the final product either by addition or creation methods.

The creation of these crystals is considered to be an art by many; however, the fact is, that the art is actually based on the complex science of cocoa butter crystallization. This base process is commonly called tempering and while there are many ways to achieve it the root science/control principles behind the process always remain the same. This process affects all aspects of cocoa butter-based chocolate projects formation from formula to process optimization.

In order to transfer the art and the science into practical skills and real-life solutions, chocolate scientist, Dennis Teets, created Chocolate Excursions (CE) coaching platform. Chocolate Excursions is a 4-tier coach to client interaction platform. Using this 4-tiers interaction approach allows for Dennis to provide cost effective solutions for clients ranging from the novice desiring to learn a new technique to the manufacturer desiring to solve a specific problem or optimize a specific system.

You see no matter how large the production process is the base science and control parameters are the same.

(Coming October 2025)

Tier 1: Micro Chocolatiering Excursions

Science Led Creativity - Because understanding the why behind the what leads to creative freedom.

Skill based self-study modules that develop a specific skill set, the vocabulary behind the skill, and the science underlying the skill. Included, where appropriate, with each topic are memory aids, excursion maps, memory tests, job aids, process collection sheets, process worksheets, and resource lists. Each excursion designed to give the client a new skill in their confectionery toolbox.

There are 3 levels of Excursions. Level 1, Chocolate Lover, is the development of manual skills. These excursions are just $4.99 per excursion and focus on the development of a specific skills to create a specific product type. Level 2, Professional, includes all the material of level 1 plus a more Indepth review of science and alternative techniques. Level 3, includes the benefits of levels 1 & 2 plus a power point presentation to share this information with others. So whether your a

(Coming January 2025)

Tier 2: System Optimization Excursions

Science Led Creativity - Because understanding the why behind the what leads to creative freedom.

Instructor Led, Zoom based classes aimed at optimizing a system or product process to obtain maximum production time with minimum rework. In these classes the student gets to follow a process from beginning to end while being able to ask questions.

Process classes under

development include:

Customizing a rotary bowl batch system for just in time production.

Optimizing a rotary bowl batch system for extended production.

Using an enrober

Creating a continuous flow system from three batch systems

Setting up a dipping station.

Other processes as interest develop.

Science Led Solutions (Currently in Development

Tier 3: Problem Solving Excursions

Because Knowledge + Experience = Solution Alternatives

While often thought of as an art, working with chocolate is actually a precise process focused on controlling the complex cocoa butter crystallization process. Complex because of the many variables that affect the process. Variables like formula, room conditions, ingredient variability, and even shear. These factors make chocolate tempering a stochastic process. Put simply, this means you can have the same processing conditions but get different end results. Identifying these interactions in a specific situation is critical to developing the best solution to an issue.

Understanding the many facets of the crystallization process from his 25+ years of factory, product development, and analytical experience. Dennis developed a custom 6-step approach optimization of this stochastic process.

  1. Define issue to be addressed. in objective terms.

  2. Identify the root science control parameter behind issue.

3.     Identify controllable parameters that can be adjusted.

4.     Brainstorm solutions using identified parameters.  

5.     Order solutions according to ease of implementations.

6.     Test and implement solution(s) in order defined.

Situations where this approach may be useful include:

1.     Problem solving

2.     Process optimization

3.     Developing bottleneck solutions

4.     Developing scale-up sequences

5.     Equipment Selection

So, whether you have a simple question about a processing parameter adjustment or a more complex question of why a product has a specific effect. Feel free to start an excursion.

To initiate an excursion simply enter an excursion.:

Write a description of the problem and initiate a contact time

Whether a large manufacturing process or simple mom and pop project each excursion follows the same 6 step process.

Types of Excursions

Individual Phone Excursions

Invoiced at $120 per excursion which includes up to an hour of guided discussion. Additional time can be added on at a rate of $30.00 per quarter hour. Dennis uses his experience and knowledge to develop a list of options to achieve the client's goal.

Team Zoom Based Team Excursions Team based discussions of up to 15 people. Invoiced at $360.00 per 60-minute excursion. Additional time can be added at a rate of $90.00 per quarter hour. Dennis guides the both teaching basic principles while looking at specific.

Satisfaction Pricing

Assured of his ability to help clients achieve their goals and the value his process Dennis invoices clients after each excursion. With the stipulation that no payment is due unless a satisfactory resolution has been developed. Knowing that not every excursion will lead to a solution, pricing is based on the ability of the client to reach a resolution on how to move forward. In this payment format, all clients are invoiced at the end of an excursion with an understanding that payment is at the discretion of the customer, but also with the understanding that no future excursions will be held until the last invoice has been paid.

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Science Led Creativity

Tier 4: Collaboration Excursions

Joint project interactions based on collaboration to achieve a specified client goal. Examples: equipment design and development, onsite optimization. Payment amount and time frame based on the achievement of predetermined objectives. However, all travel expenses are to be paid by the client at the time they are incurred.

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Contact Information

Website: www.sweetanchors@podia.com

Email sweetanchorspa@gmail.com

Phone 717.343.6457

Mailing Address