In March 2006 I took a class called Chocolate Technology. It was presented by Richardson Researches. Here we learned the technology of making and working with chocolate. Below are the write-ups, complete with picture displays, of the things we learned.
We learned how to temper chocolate and why we do it. You can either view a single page summary or you can go to the first page of a more detailed sequenced summary. As of May 14th the sequenced summary is the most accurate and most detailed. The single page still has "image issues."