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We are proud to present one of the top education programs in the world for chocolate lovers from all walks of life. Chocolate Lovers Unite (!) at Smith Cove Cruise Terminal, Pier 91 in Seattle, Washington for a weekend packed with world-class workshops on chocolate! 
Sunday, November 13 • 1:00pm - 1:50pm
What to do until the Selmi arrives. Tempering methods for small (and getting bigger) artisan chocolatiers.

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Artisan chocolate makers typically start out small, making single batches at a time, eventually working their way towards expensive automatic tempering units as their need reaches critical mass and they earn enough to justify the cost. Kerry will demonstrate the basics of tempering for small to medium sized artisanal chocolate producers. Learn about the theory of tempering, how to temper by seeding, tabling and wild crystallization. Tempering with minimal equipment and adapting these methods using relatively inexpensive equipment as needs increase allows producers to continue manual tempering until such time as they can afford their dream automatic machine.

Speakers
avatar for Kerry Beal

Kerry Beal

Owner, the Chocolate Doctor, Inc
Kerry has spent 25 years working with all aspects of chocolate. She has taught many students working on starting a chocolate business. She is the Quality Assurance tutor for Ecole Chocolat, troubleshooting quality issues with students. In her well equipped lab she is able to test... Read More →


Sunday November 13, 2016 1:00pm - 1:50pm
Trade and Industry Stage

Attendees (15)