Goudar Chocolate

Goudar Chocolate ‘’Crafting sweet moments’’
Handmade chocolate atelier❤️

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13/05/2026

Tiramisu chocolate bar!🤗

Place your order

Whatsapp 76 870518
Mobile 71 157696

12/05/2026

One of the biggest differences between tempered and untempered chocolate is the snap. 🍫

When chocolate is properly tempered the cocoa butter crystals are stable.
That’s what gives chocolate its beautiful shine, smooth texture, and that clean, satisfying snap when broken.

But when the chocolate is too warm, those stable crystals melt out of form.
The result?
A dull appearance, softer texture, and little to no snap.

Tempering is not only about appearance ;it completely changes the texture, structure, and final eating experience of chocolate.

Ready to join the next wave of chocolate makers?

📩 DM to book your spot
Or
WhatsApp
‪+961 76 870 518‬

Mobile
+961 3 710696
+961 71 157696

30/04/2026

Hear it from our students 🤍

What makes this course truly special?
The people.
From instructor to students, a warm and welcoming environment is part of the learning experience.
And that’s where real growth happens 🤍
Ready to join the next wave of chocolate makers?

📩 DM to book your spot
Or
WhatsApp
‪+961 76 870 518‬

Mobile
+961 3 710696
+961 71 157696

29/04/2026

When fat bloom happens, the cocoa butter inside the chocolate separates and rises to the surface.
This creates those pale streaks or whitish patches you see on the chocolate.

What really changes is the texture
As for the taste, the change is usually very mild:

* The chocolate is still safe to eat
* The flavor stays mostly the same
* You might notice a slight flatness or less intensity, but nothing drastic

So in simple terms: fat bloom affects the experience more than the flavor.
It’s a visual and textural downgrade, not a major taste problem.

عندما يحدث الـ Fat Bloom، تنفصل زبدة الكاكاو داخل الشوكولاتة وتتحرك نحو السطح،
مما يسبب ظهور خطوط فاتحة أو بقع بيضاء على الشوكولاتة.

ما يتغيّر فعليًا هو القوام.

أما من ناحية الطعم، فالتغيير يكون عادةً طفيفًا جدًا:

* الشوكولاتة تبقى آمنة للأكل
* النكهة تبقى إلى حدّ كبير كما هي
* قد تلاحظ خفوتًا بسيطًا في الطعم أو انخفاضًا في حدّته، لكن ليس بشكل كبير

ببساطة: الـ Fat Bloom يؤثر على التجربة أكثر من النكهة،
فهو يسبب تراجعًا في الشكل والقوام، وليس مشكلة حقيقية في الطعم

Ready to join the next wave of chocolate makers?

📩 DM to book your spot
Or
WhatsApp
‪+961 76 870 518‬

Mobile
+961 3 710696
+961 71 157696

Here’s a glimpse of the beautiful creations we brought to life during class. Teaching and creating alongside our student...
28/04/2026

Here’s a glimpse of the beautiful creations we brought to life during class.
Teaching and creating alongside our students is always such a joy 🤩

Interested in stepping into the world of chocolate?
Ask us about our May course 🤎

Whatsapp 76 870518
Mobile 71 157696

17/04/2026

Shiny chocolate can be deceiving‼️

Even if it looks glossy, it might still be untempered.
If you touch it and it feels sticky, or it doesn’t give a clean snap when you bite;it’s not tempered properly.

In this case, the shine isn’t from good tempering it’s coming from the mold itself.
🔴Don’t trust the shine➡️trust the snap and texture.

الشوكولا اللامعة ممكن تكون خادعة.

حتى لو شكلها glossy، ممكن تكون غير متمبَرة.
إذا لمستِها وكانت لزجة، أو ما فيها snap واضح لما تنكسر—فهي مش معمولة على درجة حرارة صح.

بهالحالة، اللمعة مش من التمبرينغ ،اللمعة جاية من نوعية القالب !

Ready to join the next wave of chocolate makers?

📩 DM to book your spot
Or
WhatsApp
‪+961 76 870 518‬

Mobile
+961 3 710696
+961 71 157696

15/04/2026

One of the chocolate tempering techniques is the microwave method, especially for small batches in the atelier!

heat the chocolate in short 15–20 second bursts, and stir thoroughly every single time you remove it from the microwave.
This step is essential because microwaves heat create hot spots. Stirring helps spread the heat evenly, gently melts the remaining pieces, and keeps the cocoa butter crystals stable for a perfect temper.

Ready to join the next wave of chocolate makers?

📩 DM to book your spot
Or
WhatsApp
‪+961 76 870 518‬

Mobile
+961 3 710696
+961 71 157696

chocolateatelier chocolatepieces chocolatenuts
temperingchocolate chocolatelover chocolatiersecrets

11/04/2026

This Easter workshop isn’t just for kids 🐣🍫
It’s also a sweet moment for moms to discover more about chocolate, create together, and make beautiful memories.

Reserve your spot now !

📩 DM to book your spot
Or
WhatsApp
‪+961 76 870 518‬

Mobile
+961 3 710696
+961 71 157696

06/04/2026

🐣 Easter Workshop for Kids 🍫

Join us for a fun Easter experience with Easter egg decorating, chocolate bar decorating, and lots of sweet surprises 🎁🐰

📅 Friday, April 10
⏰ 11:00 AM – 12:30 PM
📍 Goudar Atelier Blat, Jbeil

Limited spots available 💛
DM to reserve your child’s spot ✨

WhatsApp
‪+961 76 870 518‬

Mobile
+961 3 710696
+961 71 157696

Address

Byblos

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Opening Hours

Monday 09:00 - 17:00
Tuesday 09:00 - 17:00
Wednesday 09:00 - 17:00
Thursday 09:00 - 17:00
Friday 09:00 - 17:00
Saturday 09:00 - 17:00

Telephone

+9613710696

Website

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