Chocolate bars and chocolate confections

Most chocolatiers don’t make their own chocolate, nor do they have to. I don’t know when people started thinking that these were one and the same skill, because they’re very different. Making chocolate isn’t something the average person can do in their kitchen. It can be done, but it’s pretty messy and the results aren’t pretty.

Making chocolate confections, on the other hand, is something that you can do in your kitchen, with varying degrees of success. And most chocolatiers stick to making things out of chocolate, rather than making chocolate.

And let’s be clear: the skill set required to make chocolate and to make confections is quite different. Both are a science and an art, but most people concentrate on just one.

There’s also the misconception that a “good” chocolatier will make his or her own chocolate, or that it’s a “lazy” chocolatier who doesn’t. That’s as preposterous as thinking that a good baker will grow his or her own wheat.

Anyway, Soma Chocolatemaker, as I’ve discussed in previous posts, makes delicious chocolate drinks and confections. But, they also make some pretty mean microbatch chocolate bars…

(How’s that for a teaser?)

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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