The chocolate process in our workshop: from tempering to casting phase
The importance of tempering
After conching, the chocolate is smooth and rich in texture, but not yet ready to be cast. Tempering is a crucial process in which we carefully cool and reheat the chocolate. This ensures that the cocoa butter crystallizes in the correct form, making the chocolate shine beautifully and break firmly. We temper by hand, usually between 28 and 32 degrees Celsius, depending on the cocoa butter and the type of chocolate. Tempering too quickly or too slowly can result in dull or greasy chocolate, something we always want to avoid.
Our method: precise and attentive
We use a combination of marble slabs and heat sources to control the temperature precisely. First, we cool the chocolate on a marble slab to just below 28 degrees, after which we carefully reheat the chocolate to about 31 degrees for dark chocolate. This process requires patience and experience; we constantly feel and check the texture and temperature with our hands and thermometers. Too much heat can melt the crystals, while too little heat causes the chocolate to solidify too quickly.
Casting: the moment when everything comes together
When the chocolate is perfectly tempered, we pour it into our molds. We do this with a steady hand and attention to each mold, so no air bubbles form. We gently tap the molds to release air and ensure the chocolate is evenly distributed everywhere. At this point, the chocolate should not cool too quickly; if it does, it can harden unevenly with dull spots or cracks.
Cooling and hardening at its own pace
After casting, we let the chocolate cool slowly at a controlled temperature, usually between 15 and 18 degrees Celsius. This ensures even crystallization and a beautiful, firm structure. Cooling too quickly, for example in a fridge that is too cold, can cause stress in the chocolate and affect its appearance. We stay with it to monitor and take it easy; our chocolate deserves that time.
Why we do it this way
Every step in this process requires attention and craftsmanship. We believe that only through this careful approach does our chocolate get the right texture and appearance. It is the work of our hands and experience, which we are proud of because it makes the difference between a piece of chocolate and a truly artisanal product. This way, at Atelier de Bruijn, you receive something made with care and knowledge, from start to finish.
