Making Chocolate

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Go To School & Learn How to Make Chocolate

Learning how to make chocolate is not that different from knowing how to bake cookies or cake. There are books that you can read and related material online. But if you want to learn from one of the professionals, you have to go to school and sign up for one of the short courses.

Most of the chocolate courses you will fine cannot be completed in a week. This is because before you get your hands dirty, you have to understand the history and the chemistry before you are taught the various techniques of making them and how to sell them.

You also have to remember that there is a science to making a quality product that people would want to have after they have tasted it for the first time.

For those who want to make their own product instead of just melting blocks, you will need to learn how to outsource beans, creating your flavor profile and then producing these in bulk.

There are also courses on quality control to make sure those who decide to go into the business are able to sustain what they have started.

Another program that is like a master’s degree in chocolate making has classes and tours to chocolate factories not only in the US but in Canada, Belgium, France and Italy.

For those who don’t have the time to give up their regular jobs, they can learn about making chocolate online.

Schools that offer this make sure the curriculum is offered 24 hours a day, 7 days a week. You can start and stop anytime you want so you are able to remember everything that is taught before moving on to the next module.

After finishing the program, you can use your knowledge to start your own business or look for work within the backing, catering, confectionary or food service industry.

This isn’t bad even if you have never taken baking classes before because the learning process takes you from basic skills to more advance work. Some of these schools also offer internship programs so you can practice what you have learned under the direction of a master chocolatier.

But nothing compares to education right there inside the kitchen. You just need to make the time and if you can’t make it to classes on weekdays, see if there are those being offered on weekends.

The cost of tuition in chocolate making schools varies depending on the type of program and also if this is done in the kitchen or at home. For those who decide to learn in the kitchen, they don’t have to worry because all the materials they need will already be provided. For those at home, they have to buy these from the craft store and make do with what they have.

Learning how to make chocolate with the help of trained professionals is much better than trying to perfect how it is done through trial and error. After all, it is an exact science when it comes to mixing the ingredients and a little bit of marketing if you are planning to sell this product in the market.

Once you get the hang of things, you can try some experiments to make concoctions of your own. After all, chocolates do not always come in boxes.

Interesting Chocolate Statistics

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Just about everyone loves the sweet temptation of chocolates and candy. Here are some intriguing statistics and facts about candy and chocolate:

1. The average American eats 10-12 pounds (4.5 kg) of chocolate a year. The average Swiss eats 21 pounds a year.

2. Chocolate is the food most commonly craved by women, but can contribute significantly to bulimia, obesity, and binge eating.

3. Several medical studies show that eating chocolate in moderation can actually prolong your life by reducing risk of blood clots and fighting bad cholestorol.

4. Chocolate is not physically addictive and does not cause acne, as shown in several medical studies.

5. Chocolate is not high in caffeine. A 1oz bar of milk chocolate contains only 5-6mg of caffeine. This is significantly less than in coffee, tea, and soft drinks.

6. Chocolates can absorb other flavors and scents, and should be kept away from other household chemicals.

7. Chocolate can be frozen for up to six months. It is best to seal chocolate in a zip lock bag before freezing.

8. In genearl, the shelf life for chocolate is a year. Chocolate that is refrigerated may not melt as readily. Thus it is best to store chocolate in cool dry areas 55-60 degrees F.

9. U.S. chocolate manufacturers use 3.5 million pounds of whole milk every day to make chocolate.

10. The largest chocolate bar ever made weighed over 5,000 pounds and was made in Italy in 2000. The largest slab of fudge was over 2,000 pounds and was made in Canada.

11. Children are more likely to prefer chocolate when they reach 10-11 years old than when they are younger.

12. Chocolate is America's favorite flavor, according to recent surveys with a little over 50% of adults preferring chocolate to other flavors.

About the Author - Criss White is a professional web writer on baby and new mother topics for baby and pregnancy websites. For more personalized gift ideas, go to http://www.mybabyshowerfavors.com/chocolate.htm (Chocolate Baby Shower Favors) and for more candle gift ideas, see Candy Baby Shower Favors (http://www.mybabyshowerfavors.com/candy.htm).

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