Independent Home Chocolate-Making Guide
Chalk A Lots is an independent, hands-on guide to making chocolate confections at home — tempering that sets glossy with a clean snap, ganache that stays smooth, rolled truffles, and the basics of bean-to-bar. Step-by-step, no sales pitch.
Dark Chocolate: 50-55C melt, cool to 27C, reheat to 31-32C
The skills our guides cover, from first melt to finished truffle.
Melt, cool and working temperatures for dark, milk and white chocolate, and how to test for temper.
Chocolate-to-cream ratios for glazes, fillings and truffles, and how to fix a split ganache.
Discover which flavors complement each chocolate type. From classic vanilla to exotic yuzu and saffron.
Learn the full journey from cacao pod to finished bar. Roasting, winnowing, conching, and beyond.
Step-by-step ganache and truffle making. Classic, infused, and decorated truffles for every skill level.
Why chocolate turns streaky or white, and how to store finished confections so they keep their shine.
Tempering is the process of heating and cooling chocolate to stabilize the cocoa butter crystals. Perfect temper gives chocolate a glossy finish and satisfying snap.
Use an infrared thermometer for accuracy. A degree or two matters, especially for dark chocolate.
Chop chocolate finely and melt using a double boiler or microwave in short bursts.
Dark: 50-55°C | Milk: 45-50°C | White: 40-45°CAdd finely chopped unmelted chocolate (seed method) and stir continuously until cooled.
Dark: 27-28°C | Milk: 26-27°C | White: 25-26°CGently reheat to the working temperature. The chocolate is now in perfect temper.
Dark: 31-32°C | Milk: 29-30°C | White: 27-28°CDip a knife tip and let set for 3-5 minutes. It should set glossy with a clean snap.
Glossy finish, clean snap, no streaksThree classic confections to try once you can temper.
Velvety 70% dark chocolate ganache rolled in cocoa powder. The quintessential chocolate experience.
Hand-painted shells filled with fleur de sel caramel. Show-stopping confections for any occasion.
Dark, milk, and white chocolate bark layered with dried fruits, nuts, and edible flowers.
Have a question about one of our guides, or spotted a mistake? Drop us a line.
Step-by-step chocolate-making guides.
The complete step-by-step method, including the seed method and how to test for temper.
Lavender, rose, elderflower, and jasmine meet chocolate. Seasonal recipes for spring gifting.
How terroir shapes chocolate flavor, comparing two of the world's finest cacao regions.