Category Archives: FAQ
All Things Chocolate

Chocolate farming

Chocolate may be highly sought after, but that doesn’t take away from the 500,000 cocoa farmers who are living in extreme poverty. Or, the 2.03million children that were found doing hazardous cocoa work in Ghana and Cote D’Ivoire by Tulane University.

Along with concerning work conditions, the sustainability of the cocoa industry is very important. Farmers are often uneducated about better farming practices. Educating framers can enable them to achieve a better yield of cocoa and maintain soil for a longer life of cocoa bearing trees. The difference can be a maximum of 15 years where the tree will stop bearing cocoa. With a well maintained farm a farmer can get 50 years of crop from a cocoa tree. Farmers, who are working in impoverished conditions, can’t afford the resources or tools to better farm their crops. By better resourcing farmers through tools and education, their crops can prosper greatly, and their land is better cultivated to sustain further growth.


If we don’t make changes now in a few years we are going to find a drastic reduction in the production of cocoa which will drive chocolate prices up substantially. If farmers are not making money from cocoa, they will move to more profitable crops like rubber.

Choosing chocolate from a supplier who is committed to positive change can play a big part in the future of our chocolate. Taste, texture, finish and price are the primary concerns for most people when purchasing chocolate. I’d suggest that you also look at the greater value of what your chocolate supplier is bringing to the industry. Do some research before committing to a brand or a supplier – Callebaut, the brand that I choose to use and am an ambassador for, has an entire sustainability program dedicated to making the cocoa industry sustainable by 2020 by educating farmers.

Melting chocolate

I’m a big advocate for using the microwave when melting chocolate – by heating it in 30-second increments you can monitor it and don’t have a problem with steam when melting it on the stove.

Tempering chocolate

Tempering is controlling the way we melt and set the couverture which controls the crystals present in the cocoa butter. It’s imperative to heat couverture to a point where all the crystals are melted initially, which is about 45C. From this point you can add in 20% chocolate buttons and stir it through vigorously. Do a test a piece of silicon paper if it sets at room temperature and has a clear mat finish your chocolate is tempered. For more in-depth information, you can watch our tempering video on our YouTube page @Savourschool.

Knowing when to melt and when to temper

figuring out if you should melt or temper your chocolate, it’s best to use melted chocolate when it’s being used as an ingredient. However, if the chocolate will be used as a garnish or for dipping, then temper your chocolate. And remember to only temper chocolate that has cocoa butter in it.

One of the things I love the most about chocolate is the versatility to create so many different products. Flowers, garnishes or pralines, there are so many possibilities to wow others and delight taste buds. Understanding the principles of chocolate, and the source of where your chocolate comes is of great importance.

So as you prepare your moulds, or dream up delectable Easter themed creation, I encourage you to go back to basics, and always go back to where the bean came from.


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