Chocolate Science eBook

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