Master Chocolatier Tools

The Art & Science of Chocolate

Master tempering temperatures, scale recipes perfectly, discover flavor pairings, and understand every type of chocolate from bean to bar.

Tempering Guide Recipe Calculator

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Chocolate Tempering Guide

Select your chocolate type for precise tempering temperatures

Ganache Ratio Calculator

Calculate the perfect chocolate-to-cream ratio for ganache

Ganache Type

Amount of Chocolate (grams)

Flavor Pairing Guide

Dark Chocolate 70%+
Pairs with: espresso, red wine (Cabernet), raspberries, sea salt, chili, orange zest, whiskey

Milk Chocolate
Pairs with: caramel, hazelnuts, banana, peanut butter, graham crackers, marshmallow, chai

White Chocolate
Pairs with: matcha, strawberries, passionfruit, macadamia, vanilla, lavender, lemon

Ruby Chocolate
Pairs with: citrus, berries, rose, lychee, coconut, white tea, cream cheese

Single Origin Dark
Pairs with: cheese (aged Gouda, blue), dried figs, walnuts, port wine, honey

Cocoa Nibs
Pairs with: oatmeal, yogurt, smoothies, salads, granola, trail mix, roasted nuts

Chocolate Types Explained

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Dark

55-100% cocoa. Rich, complex, slightly bitter. Heart-healthy antioxidants.

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Milk

25-50% cocoa + milk. Creamy, sweet, most popular worldwide. Invented in Switzerland 1875.

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White

Cocoa butter + sugar + milk. No cocoa solids. Creamy, vanilla-forward. Technically not "chocolate."

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Ruby

Made from ruby cocoa beans. Naturally pink. Fruity, berry-like flavor. Discovered 2017.

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