Chocolate consultant
Chocolate product development and troubleshooting
Chocolate is unforgiving. Small changes in formula, tempering, temperature, cooling or storage show up as bloom, a dull surface or a texture that’s slightly off. I help you find the cause and fix it.
- Free 30-minute call
- $149/hour
- Replies within 2 business days
Chocolate consultant
What I help with
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Bloom
Fat bloom and sugar bloom, traced back to where they start.
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Enrobing
Even, glossy coatings on bars and centers.
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Tempering and cooling
Settings that give snap, shine and a clean release.
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Shelf life
Studies that show how your chocolate holds up over time.
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Reformulation
Less sugar, allergen-free or vegan versions.
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Scaling up
From small batches to a production line.
How it works
Four steps, starting with a free call
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Step 1: Send the form
Your name, email, company and what you make.
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Step 2: I reply within 2 business days
With a few questions and some times to talk.
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Step 3: A free 30-minute call
What you’re making and where it’s stuck.
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Step 4: An hours estimate, then the work
Once we agree on terms, we sign an NDA before you share formulas.
Background
Relevant experience
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Lindt & Sprüngli
Traced chocolate defects to heating rates, cooling rates and conditions on the line.
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Shelf life
Ran accelerated shelf-life studies at Lindt & Sprüngli to predict where bloom comes from.
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Kerry
Worked on cocoa reduction.
Questions
What causes chocolate bloom?
Fat bloom usually comes from poor temper, warm storage or fat moving in from a filling. Sugar bloom comes from moisture, often condensation after cold storage. They look alike, so the first step is working out which one you have.
What does a chocolate consultant help with?
Development and troubleshooting: new products, coatings and enrobed bars, bloom and shelf-life problems, reformulation, and moving from small batches to a production line.
Can you help with enrobed bars?
Yes. Coating thickness, coverage, cooling and how well the coating holds to the center all matter, and I can help with each of them.
How does working with a chocolate consultant start?
With a free 30-minute call about what you’re making and where it’s stuck. Then I estimate the hours it should take, and once we agree on terms we get to work.
