Chocolate Science & Craft
Fat Bloom vs Sugar Bloom: Why Chocolate Turns White and How to Prevent It
How to tell fat bloom from sugar bloom, what causes each, whether bloomed chocolate is safe, and how to store chocolate to prevent it.
Journal
Clear, tested guidance on chocolate, pastry technique, ingredients and equipment.
Tested Recipes & Formulas
Fudgy vs Cakey Brownies: The Variables That Control Texture
The five variables that decide whether brownies come out fudgy or cakey, and how to adjust any recipe toward the texture you like.
Equipment & Tools
Infrared vs Probe Thermometers for Chocolate Work
How infrared and probe thermometers differ, where each one shines for chocolate, and how to check that yours is accurate.
Ingredient Deep Dives
Dutched vs Natural Cocoa Powder: Which One to Use and Why
How natural and Dutch-process cocoa differ in acidity, color and flavor, and how that changes your leavening.
Ingredient Deep Dives
Couverture vs Compound Chocolate: What Is the Difference?
What couverture and compound chocolate contain, how they behave, and how to choose between them for baking, coating and molding.
Pastry Techniques & Tutorials
Chocolate Ganache Ratios: How Much Cream for Truffles, Glazes and Fillings
Chocolate-to-cream ratios by weight for truffles, glazes and fillings, with the emulsion basics and a rescue method for split ganache.
Chocolate Science & Craft
Chocolate Tempering: Methods, Temperatures and Troubleshooting
How tempering works, the temperature ranges for each type of chocolate, three reliable methods and how to fix the most common problems.