So usually when you refer to a ‘school of chocolate,’ it’s teaching the science of emulsion, long shelf life, controlling water activity. That’s why you can keep it for a long time and it doesn’t need to be refrigerated, compared to an actual pastry. “The major difference between pastry and chocolate is shelf life. “I think the main work with chocolate, and the biggest difficulty for any chocolatier, is working the shelf life,” Guichon said. Over those installments, you’ll find out the trickiest aspect of conquering chocolate in the kitchen. OK, so it seems there is clearly more to chocolate than you can pick up in one lesson, which makes it a very good thing that “School of Chocolate,” which launches Friday on Netflix, is an eight-episode show.
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