The journey behind ChocoX

After sailing around the world in a small yacht, I came home in search of new friendships and joined a local petanque club, more for the company than the sport. One day, I brought along a tray of millionaire's shortbread.

"It's good... but you should temper the chocolate."

That offhand comment launched me into chocolate-making. Five years later, I am still experimenting, learning and solving the kinds of challenges that both hobbyist and professional chocolatiers face every day.

From figuring out how to stop cocoa butter clogging airbrushes, to designing better ways to store filled bonbons or enrobe tricky centres, ChocoX grew from practical problems that needed practical answers.

Today, the work includes tools such as a machine-learning ganache shelf-life calculator, a Chocolate Science eBook, QR label ideas, stock and batch-code systems, and scientific resources for makers who want to understand the why behind the work.

No matter your craft, I hope these tools make your production easier, more accurate and more enjoyable.