Planet Series:

Gerhard is a global pioneer in creating artworks with chocolate crystals. Dive into a new world of unexplored creations with naturally grown cocoa butter crystals, which is an essential ingredient of premium chocolate. A fascinating and beautiful new appearance of the medium chocolate, as you probably have not seen it that way before yet anywhere else in the world. Enjoy!

So, what’s actually happening with the cocoa butter crystals and why does it look the way it looks on the chocolate?


We actually have to ‘temper’ the chocolate in order to build the right crystal shapes and the right amount of crystals. We can do that by controlling Beta I to Beta V crystals, Beta VI crystals will follow weeks later.

Generally, the chocolate is first heated to 45 °C to melt all six forms of crystals.


Next, the chocolate is cooled to about 27 °C, which will allow crystal types IV and V to form. At this temperature, the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate.


The chocolate is then heated to about 31 °C to eliminate any type IV crystals, leaving just type V. After this point, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated.