Composition and Basic Techniques

One of the most important steps in working with chocolate is tempering, which results in a glossy sheen and good snap. To achieve this, it is essential to understand the composition of chocolate. All chocolate is composed of the same liquid and dry components. The different ratios of these ingredients result in different varieties of chocolate, such as milk, white, and dark, and determine each variety’s tastes and textures. The dry components of chocolate are cocoa, sugar, and sometimes milk powder. Cocoa butter is the only liquid component.