Chocolate Tempering Zen Training
Turn your tempering angst into tempering confidence and ease.
Chocolate Tempering that Always Works
I struggled with tempering until I learned to use the cocoa butter seed method. Now I look forward to tempering as a an opportunity to relax into a state of flow.
If you are frustrated with unsuccessful tempering or if you are resistant to try - this mini-course is for you!
Meet the Teacher
Aloha nō! I’m Raven, a home cacao grower and chocolate maker in Hakalau, Hawai'i. I wrote the book One Cacao Tree, a guide to growing cacao, fermenting tiny batches, making chocolate at home, and tempering in a hot and humid environment.
Many people tell me tempering is the step with which they have the most trouble. This mini-course is geared toward hobbyist and small-scale chocolatiers, and especially those without temperature and humidity control.
I love tempering chocolate, and my goal is to teach you the skills you need to love tempering, too.
Course curriculum
-
1Tempering Zen
-
2Amazing Cocoa Butter Seed
-
3Tempering Tips & Demos
-
4Tempering Zen Extras
-
5Enjoy Your Tempering Zen Skills!
Questions?
What tempering method will I learn?
After trying many methods, I love the ease and predictability of the cocoa butter seed method, also called silk or creamy cocoa butter. This is the method I use daily and the method I teach. I include protocols for using both the solid form and the liquid form.
I don’t live in a tropical area, is this course for me?
This course teaches how to temper using the cocoa butter seed method, also called silk or creamy cocoa butter. You will love this method no matter your environment. However, if your kitchen is warm and humid at any time, maybe in the summer months, you will especially appreciate that I teach tips on to how to temper in these conditions.
I am a hobbyist chocolate maker. Will I need a lot of equipment?
This course it geared toward hobbyists. You probably already have most of the equipment you need. If you have specific questions, please ask.
I am or want to be a professional chocolate maker, will I get something out of this course?
If you are planning a small chocolate business or will start small and scale up, this introduction to tempering will be helpful. If you would prefer to start by using fancy equipment like tempering machines, that information is not covered in this course.
How will I learn?
This course includes on demand instructional videos, demo videos, and text lessons. I include optional quizzes and live Q&A sessions.
How long will it take?
I know you want to be able to temper with predictability and ease right away. I have divided the backbone of the course into three short (about 10 minute) videos. I also include a quick start guide if you already have some experience. In theory you could go through this class in a day.
Along with this basic information, I include supporting material, like video demos and informational PDFs.
When you would like to dig deeper, check out the extras, including some fun (and educational) experiments with chocolate.
Is there a money back guarantee?
Yes! I offer a 14 day guarantee. If this class doesn’t live up to your expectations, I will refund your payment.
What if I have another question?
Email me. I’m happy to help!
Learn to Love Tempering
The cocoa butter seed method is so easy and reliable that tempering will no longer hold you back from creating the chocolate confections of your dreams.