Master Chocolatier and Bean-to-Bar Manufacturer with 20 years of dedication to cacao processing and confectionary arts. He specializes in crystallization kinetics, tempering methods, and ganache emulsion stability.
Arthur Vane is a renowned Chocolatier who transitioned from traditional confectionary to the bean-to-bar movement, overseeing every step from roasting cacao beans to molding final bars. His deep understanding of cocoa butter polymorphism allows him to teach foolproof tempering techniques, whether using marble slabs or sous-vide methods. Arthur’s expertise covers the rheology of chocolate, the prevention of fat and sugar bloom, and the formulation of shelf-stable ganaches using precise water activity calculations. He writes for chocolatiers and advanced hobbyists who want to understand the impact of origin, roast, and conching on the final snap and gloss of their chocolate creations.