Chocolate Mastery – Tempering, Bonbons & the Dubai Chocolate Bar

Mirror shine, a clean snap and a smooth melt. Learn the chocolatier's craft, from perfect tempering to filled bars.

WHAT'S INSIDE

• Why and how to temper: seeding, tabling and cocoa butter methods

• Tempering temperature chart for dark, milk, white and ruby chocolate

• Ganache ratio guide for every use

10 CHOCOLATIER RECIPES

• Classic Dark Truffles

• Molded Raspberry Bonbons

• Liquid Salted Caramel Bonbons

• Hazelnut Praliné and Gianduja

• Gold-Leaf Mendiants

• Chocolate Orangettes

• Praline Rochers

• The Dubai Pistachio Kunafa Bar

• Whipped Ganache (with variations)

• Chocolate Mirror Glaze

PLUS

• Chocolate troubleshooting chart

• Kitchen conversion tables

FORMAT: 18-page PDF, instant download.