From Crystals to Confections: Cacao Butter in Craft Chocolate and Its Many Applications with Ruby Islam (Manam Chocolate) chocolate tasting entrepreneurs

entrepreneurs

where he has developed structured tasting courses that are now recognized worldwide

All equipment and ingredients

Chocolate trivia to make the event more engaging and educational

Manali Khandelwal

From Crystals to Confections: Cacao Butter in Craft Chocolate and Its Many Applications with Ruby Islam (Manam Chocolate) chocolate tasting entrepreneursAt the heart of every fine couverture is cacao butter. It is what gives chocolate its smooth texture, glossy finish, and melt in the mouth quality. This session begins by unpacking the chemistry of cacao butter, its crystalline structures, and what really happens during tempering. Well explore why tempering matters, how it affects texture and shelf life, and why craft chocolate holds distinct advantages over industrial chocolate in viscosity,