The Chocolate Doctor was born out of a desire to share the information I have learned about working with chocolate over the past 10 to 15 years.
I started out using a small electronic tempering machine, but the noise it made was unbearable and the small quantities that could be tempered limited my ability to accomplish all the tasks I planned. I needed another way to temper.
I read all that I could about chocolate and chocolate tempering, some sources made it sound horribly complicated, others sounded way too simple. I needed to be shown before it could all make sense.
I realized that simply telling people how to temper and work with chocolate, writing it down in a book, wouldn't help, I needed to find a way to show people the techniques. A video format seemed appropriate. So I created the first 3 volumes of the Chocolate Doctor -
The equipment required to get started can be found in most well equipped hardware and department stores. Later you may want to branch out into molding and acquire a few professional chocolate molds.
Volume 1 demonstrates three simple methods of tempering.
Tempering chocolate is necessary to ensure the shiny surface and snap when you break the chocolate, as well as the proper feel in your mouth when you bite into it. I will show you how you can temper chocolate in a glass bowl, with and without chocolate "seed", and how to temper on a marble or granite surface. Following this video, you will be able to produce a quantity of tempered chocolate that you can use to dip, to mold or to produce special chocolate effects.
Volume 2 demonstrates molding with chocolate.
I will show you how to mold a flat plate of chocolates using a professional polycarbonate mold, molding with a double mold to produce three dimensional chocolates, molding large solid and hollow figures and finally - look at using 'found' items to mold.
Volume 3 demonstrates a variety of techniques for working with
I will show you how to dip using chocolate dipping forks, dip using your fingers and the technique for hand coating truffles. I will show techniques for making chocolate cigars, ruffles and filigree to be used to decorate exquisite desserts. I will also demonstrate how to make a chocolate container called a snobinette that can be used to hold a chocolate centre, or if made larger to hold mousse or fresh fruit for a very special presentation.