Working with chocolate isn't always simple. From perfecting tempering techniques to managing melting points, professionals and home bakers alike know that chocolate can demand patience. Yet, amid the difficulty, there’s something undeniably calming about being surrounded by cacao.
Inspired by the iconic “Keep Calm and Carry On” poster from World War II Britain, Santa Barbara Chocolate created a version of its own: “Keep Calm and Carry On Chocolate.” It’s more than just a slogan. For many, chocolate provides a small reset—a moment to breathe, pause, and regroup. Whether you’re crafting truffles in a commercial kitchen or melting wafers in your home microwave, chocolate has a way of encouraging you to slow down and focus.
This blog pays tribute to the process, the frustration, and the surprising peace that working with chocolate can bring.
A Bit of History Behind the Poster Inspiration
The original “Keep Calm and Carry On” poster was printed by the British government in 1939, ahead of expected air raids during WWII. It was meant to encourage resilience and composure in the face of hardship. Though it wasn’t widely used at the time, the poster gained popularity decades later and has since inspired countless versions—humorous, serious, and everything in between.
Santa Barbara Chocolate’s version speaks to anyone who’s tried to temper couverture on a humid day or smooth ganache that just won’t behave. Chocolate work, like life, demands that you keep calm and carry on.
Why Chocolate Can Be Challenging to Work With
Chocolate is beautiful when done right—but even a small misstep can turn glossy couverture into dull, streaked blocks. Understanding why chocolate is so sensitive helps make the process easier.
1. Temperature Control Is Crucial
Tempering chocolate is a balancing act. If the temperature gets too high or too low at the wrong stage, you won’t get that clean snap or smooth finish. Precision matters. Even a few degrees off can change the outcome.
2. Humidity Affects Consistency
Humidity can introduce moisture into melted chocolate, causing it to seize. When this happens, the chocolate turns thick and grainy. Working in a climate-controlled space makes a real difference, but isn’t always possible—especially in home kitchens.
3. Ingredients Must Be Compatible
Adding water-based flavors or extracts directly into melted chocolate often leads to clumping or separation. That’s why professionals use oil-based or powdered ingredients when flavoring chocolate.
4. Patience Pays Off
Whether it’s waiting for chocolate to cool to just the right temperature or allowing molded chocolates to set undisturbed, rushing rarely works. Chocolate rewards the slow, steady approach.
Finding Joy in the Process
Despite the frustrations that can come with chocolate, there’s a quiet kind of satisfaction that arises from the process. Melting, pouring, and stirring can be oddly meditative. In moments when a recipe fails or the results aren’t what you imagined, there’s always the fallback of one truth: you still have chocolate.
Working with Your Hands Connects You to the Ingredient
Kneading dough, folding batter, or molding chocolates connects you to the food in a way that’s tactile and real. There’s nothing digital or abstract about it. And while that’s true for many ingredients, few are as satisfying to work with as chocolate. Its texture, aroma, and melt are unmistakable.
Chocolate’s Aroma May Support a Calm Mood
Some people associate the scent of chocolate with comfort and calm. While research is still ongoing, there is growing evidence that certain natural compounds found in chocolate may influence mood and relaxation.
There’s Always Something New to Try
Even if you’ve worked with chocolate for years, new methods, combinations, and techniques keep things interesting. Chocolate invites creativity. Try hand-dipping fresh fruit, shaping ganache truffles, or adding subtle spices to bars for a twist. Each attempt is a chance to practice and learn.
Simple Ways to Stay Calm When Chocolate Isn’t Cooperating
Whether you're making chocolate bark or tackling filled bonbons, here are a few ways to manage when things go off track:
Don’t Throw Out the Chocolate
Seized chocolate can often be saved by adding a bit of warm oil or cocoa butter. While it may not work for fine decorations, it can still be used in brownies, cake batter, or hot chocolate.
Step Away for a Few Minutes
When frustration sets in, take a break. Wash the mixing bowl, walk outside for five minutes, or make a cup of tea. Chocolate waits patiently—and sometimes a short pause is all you need to reset.
Use Tools That Work for You
Thermometers, silicone molds, and quality spatulas aren’t overkill—they’re helpful. Having the right equipment reduces error and increases consistency, especially in home kitchens where conditions aren’t always ideal.
Chocolate Culture Encourages Patience
There’s something quietly communal about working with chocolate. It’s a craft that invites you into a long-standing tradition. People around the world have refined their chocolate techniques over generations—testing, failing, learning. That shared challenge creates a kind of camaraderie, even if you’re just learning at home.
When you read “Keep Calm and Carry On Chocolate,” it’s not just a twist on an old phrase. It’s a reminder that each chocolate mishap is a step toward a better batch. Mistakes are common. What matters is that you try again.
A Few Words for the Home Chocolate Maker
Whether you're working with Santa Barbara Chocolate couverture wafers, high-flavanol cacao powder, or making your own chocolate-dipped fruit snacks, know this: it's okay if it’s not perfect.
You’ll get better with time. Your tools will get smarter, your methods smoother, and your confidence stronger. What you’ll remember most won’t be the sheen on your first ganache, but the time you spilled tempered chocolate all over the counter—and still kept going.
That’s the spirit behind the poster. That’s the message behind “Eat Chocolate and Happily Gone.”
