Chocolate Science 

Understanding Crystallisation, Emulsions, Water Activity and Stabilisation

Unlock the science behind perfect chocolate.
Whether you’re a professional chocolatier or a passionate enthusiast, this eBook reveals the why behind tempering, ganache stability, bloom, shelf life and more.

Written by innovator and chocolatier Tom Sampson, this 40+ page guide cuts through the guesswork and gives you the tools to:

·         Master cocoa butter crystallisation (and actually understand it)

·         Solve bloom, cracking, or emulsion failures with confidence

·         Extend shelf life using pH and water activity strategies

·         Embrace food science in a hands-on, no-nonsense way

 Download it and level up your chocolate craft — no sign-up required.

Al