Tempering Chocolate
National Science Week
A two-page primer on tempering chocolate. Covers the heat-cool-reheat technique, the difference between compound and real chocolate, and exact temperature targets for dark, milk, and white chocolate.
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How Chocolate is MadeA 12-page bean-to-bar walkthrough by Gregory Owen. Covers cacao tree biology, pod harvesting, fermentation, drying, roasting, winnowing, grinding, conching, and tempering with photographs at each stage.
Verified PDF · Secure download - Bean to Bar: The Process of Chocolate Making
A university presentation walking through how Haighs Chocolates produces bean to bar in their own factory. Covers sourcing, roasting, winnowing, milling, mixing, refining, conching, tempering, and moulding.
Verified PDF · Secure download - Making Chocolate from Scratch
A practical step-by-step guide for small-scale cacao growers and hobbyists. Documents how to transform raw cacao seeds into chocolate using as few as half a dozen pods, from harvest to fermentation to roasting.
Verified PDF · Secure download - Cocoa Bean Processing and Chocolate Manufacturing
Industrial process diagrams covering the full cocoa bean to chocolate journey. Visual reference of bean receiving, cleaning, roasting, winnowing, grinding, pressing, milling, paste mixing, conching, and tempering.
Verified PDF · Secure download - Tony’s Chocolonely Chocolateguide
A brand guide explaining where chocolate comes from, how a chocolate bar is made, and the realities of cocoa farming in West Africa. Walks through the cocoa value chain and the case for slave-free chocolate.
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