Whether you are an industrialist, entrepreneur or craftsman,
You know that chocolate making, like confectionery and biscuit making, is an art.
A demanding art in which success is often down to detail.
A production line that is not rigorous enough, a poorly developed recipe, an unbalanced chemistry, an organisational process that is not sufficiently respected, insufficiently trained employees:
All of this can have a negative impact on the quality of your production… and on your turnover.
Accustomed to these problems and used to finding solutions, I can now put my know-how and experience at your service.
My experiencecan save you time!
The successes of some as well as the failures of others,
Constitute the best training for oneself.
Understand, learn from the experience of those "who have been there"
Has always led to more effective success.
Today, with thirty years as a chocolatier-confectioner,
Problems encountered, problems solved, in-depth knowledge of our business,
I am able to accompany you
And solve the difficulties you encounter
By sharing with you my knowledge and know-how.
With your creativity and my experience, we will go faster, we will go further.
François Gimenez
Pro QuestionsThe different tempering methods
Tempering is conventionally used but it must be rigorous because, whatever the method used, its curve must be respected. Discover a quick summary of the different methods:
Tabling
- Pour 2/3 of the melted chocolate over the marble.
- Work with a spatula until homogeneous thickening, taking care not to form chocolate chips.
- Gather the blankets and mix well.
- Bring up to operating temperature.
- Do a test to check the correct crystallization.
With chocolate glitters
- Melt the blanket to the corresponding temperature.
- Stir in as much glitter or chopped blanket (by weight).
- Leave to melt for a few minutes and blend.
- Bring to the right temperature.
Tempering (seeding)
This tempering is possible thanks to the Magic Temper and deserves special attention. This machine is very useful in a small chocolate factory for all kinds of tempering and unique for tempering ganaches containing cocoa butter. The principle is as follows:
- Solid cocoa butter is introduced into the Magic Temper.
- The cocoa butter is processed into a cream that can be stored for weeks of use.
- An appropriate amount of cocoa butter cream is introduced into the mixer with the chocolate or other mass (about 0.5 %).
- The chocolate masses are tempered and ready for use.
