Unlock the science behind better chocolate
This 40+ page guide cuts through the guesswork behind tempering, ganache stability, bloom, shelf life and more. It is written for professional chocolatiers, serious hobbyists and small makers who want practical food science without academic fog.
- Understand cocoa butter crystallisation
- Troubleshoot bloom, cracking and emulsion failures
- Use water activity and pH thinking for shelf-life decisions
- Connect chocolate theory to practical workshop problems
- Written by Tom Sampson
- EPUB digital download