Below are links to some of the best online instructions and videos on making chocolates. Most of these resources are from venerable Belgian chocolatiers.
List of Topics
- How to Temper Chocolate
- How to Use Molds
- How to Dip/Enrob Chocolate
- Chocolate Making Demonstrations
- Trouble Shooting Guides
How to Temper Chocolate
Step by step written instructions on different methods of tempering chocolate.
- Tempering on a cold (marble) work surface
- Tempering with callets (also called seeding)
- Tempering with a microwave.
- Video dubbed in English on how to temper (pre-crystallization) in a microwave http://www.callebaut.com/usen/4846
Chocolate Tempering: How To Temper Chocolate
By: David Lebovitz’s blog “Living the Sweet Life in Paris.”
One of the best write-ups on why tempering chocolate is necessary and what happens when chocolate is improperly tempered. You will also find instructions for tempering using a double boiler.
Tempering – Deconstruction and Reconstruction & Illustrated Tempering
Chocolate Alchemy: The Art & Science of Homemade Chocolate
ABOUT: This technical and informative article explains the chemistry behind chocolate tempering. Written by a chemist, this article explains the different types of chocolate crystals and then goes into the what and why of forming the right crystals for making chocolates. The author offers step-by-step instructions on how to temper from an organic chemistry perspective. However the author designed this tempering method using a Santha Wet Grinder that one needs in order to follow this method precisely. My favorite part of this article is the series of illustrations depicting the formation of crystals in the tempering process.
How to Use Molds
Videos on how to work with hollow figure and praline molds. The Callebaut videos are with one of the most famous Belgian chocolatiers Jean-Pierre Wybauw who recently retired from being the lead technique instructor at Callebaut’s Chocolate Academy.
- Pouring into molds
- Pouring hollow figures with single molds
- Pouring hollow figures with double molds
- Chocolate (pralines)
How to Dip/Enrob Chocolates
Video on how to enrobe chocolate. The Callebaut videos are with one of the most famous Belgian chocolatiers Jean-Pierre Wybauw who recently retired from being the lead technique instructor at Callebaut’s Chocolate Academy.
The Canadian Importer and Distributor of Belgian Chocolate Chocolate Central CJ Inc. has a selection of videos on preparing chocolates using real Belgian Chocolate. I’ve included all the videos with Belgian Chocolateir Stef Aerts. I was priledged to attend a demonstration he did in Cologne, Germany last year at the Belcolade Chocolate booth at a chocolate trade show. There are also videos by 3 other featured chefs: Stephane Leroux from France, Shinpei Asada from Japan, and Jacques Torres from the USA. You can go to the pages that links to all of their recipes and videos at
These videos are international in nature as they have no voice overs, just background music and pop ups that list the ingredients. The recipes are listed on the Chocolate Central page. Because the page does not work with all browsers, I’ve included the direct YouTube links. Please note that the videos on the recipe pages are abbreviated. For a demonstration of the recipe from start to finish, watch the YouTube video.
Observation: I would like to point out that one thing I have noticed about chocolatiers who work with Belcolade chocolate is that they add extra coco butter to all their recipes.
Chef: Stef Aerts
A Short Lesson in Panning
By: Georgia Nut Company
Date Posted on YouTube: Jan 17, 2007
NOTE: No voice over, just brief commentary in English.
Panning Macadamia Nuts
By: Belcolade Chocolat
Date Posted on YouTube: Jan 16, 2009
NOTE: No voice over, just music.
Chocolate Trouble Shooting Guide
By: AMANO: Artisan Chocolate
One of the things I love about working with chocolate, but also can find frustrating, is that chocolate is highly sensitive to its surroundings. The result is that every time one works with chocolate one has multiple factors to take into consideration: room temperature, humidity, temperature of the chocolate, temperature of the molds, etc.
much can go wrong when making chocolate even if one follows a series of instructions to the letter. This guide address the many problems one can have in making chocolate and offers solutions. This trouble-shooting guide includes sections on problems with appearance, texture, and flavor. There is a also great section on trouble-shooting problems with molds. This well-thought out guide is just what you need when something goes wrong. I recommend printing it out and keeping it with your favorite recipes. Trust me, there is going to come a time when your chocolate messes up and you need a guide like this to understand what happened and how to avoid it next time.