About
The Chocolate Laboratory
The Chocolate Laboratory is a haven for chocolate enthusiasts seeking unique and exotic flavors. We specialize in crafting artisanal chocolates using cutting-edge techniques and only the finest ingredients from around the globe. Our commitment to innovation allows us to create extraordinary chocolate experiences, blending bold and unexpected flavors with traditional favorites. From rich truffles to delicate bonbons, each creation is a work of edible art. At The Chocolate Laboratory, we invite you to indulge your senses and discover the limitless possibilities of chocolate.
"Scientifically proven to be the best tasting chocolate!
At The Chocolate Laboratory, we use a Chocolate Tempering Machine to prep the chocolate by heating and cooling it, to bring the chocolate to the correct temperature. When chocolate is melted and brought to my first stage at 40 degrees. The fat and sugar molecules have been separated. I then bring the temp down to 30. Add a ¾ pound of chocolate as a stabilizer (called a seed) as I bring it up to 32. My chocolate is now tempered and ready for use.
Tempering the chocolate bonds the separated molecules of fat and sugar back together again.
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If not done properly. The fat and sugar molecules will separate and fat will always rise to the top, creating a white haze on the chocolate. This is simply an appearance problem called Fat Bloom. If this happens. Simply melt the chocolate down and start again. Lower quality chocolate for home use has an added fat that works as an emulsifier to keep the separation from happening. Just remember that anything added to chocolate will dilute it into a lower quality of chocolate.