Vanilla cream is an absolute classic and should not be missing in any confectionery. You can use the vanilla cream in many ways and, above all, flavour it as you like, with fruit purees/pastes or nuts and chocolate. Vanilla is always excellent as a base, as vanilla supports and enhances the taste of many other flavours. But to make sure you really succeed with the vanilla cream, here are very precise step-by-step instructions for you! The vanilla cream is perfect for filling cakes, small...

What is pasteurised egg? For which uses is it beneficial to use pasteurised egg? And where can you buy it? Find out everything you need to know about eggs here!

When storing chocolate | couverture, there are a number of things that need to be taken into account to ensure that it retains its quality for as long as possible. In this blog post, we tell you what you need to pay attention to so that your chocolate lasts as long as possible.

Having a temperature control unit at home is definitely a great thing. However, depending on the size and performance, such a temperature control unit can be quite expensive to buy. In this short blog post, we explain when it makes sense to buy a temperature control unit and what different devices are available.

The chocolate does not set, gets grey dots or a haze and so on and so forth. Many mistakes can occur when working with couverture and chocolate. In this blog post, we will show you the most common mistakes and explain what countermeasures you can take.

There are different methods for tempering couverture and chocolate. In this blog post, we briefly discuss the different methods and their advantages and disadvantages.

The beautiful shine of products made from couverture is of utmost importance and gives the final product its appetising appearance. The complex cocoa butter is responsible for the appearance and thus also for the gloss.

There are so many different chocolate-like products. How can you know what chocolate, couverture or cake icing to use? In this blog we want to explain the differences between normal chocolate, couverture and icing in more detail.

In this blog post we explain how you can make your own chocolate at home with the help of a melangeur.

In keeping with Valentine's Day, we have a delicious praline recipe in a modern diamond heart shape. The sweet seduction is filled with a sensual rose champagne ganache. We show you how to make heart-shaped chocolates yourself.

In this blog post, we share with you our recipe for an extremely delicious and moist Black Forest cake. The cake is very easy to make and is also quite quick to prepare.

In this blog post we will show you how to make these beautiful Christmas chocolate angels.

Let's face it, we're all always on the lookout for THE brownie recipe, because while making the American classic isn't that difficult, finding the right mixing ratio to get the right consistency is a little trickier. That's why we're sharing with you our extremely moist, chocolatey brownie recipe - in short, the best! We look forward to your feedback.

In this blog post, we show you how to conjure up a delicious dark chocolate mousse flavoured with spruce needle oil with little effort. In addition, the patisserie is provided with a slightly tart fruit core made of blueberries and sour cherries and placed on an airy chocolate sponge. There are absolutely no limits when it comes to decorating. You can coat the patisserie with Velvetspray or Mirror Glaze or half spray and half glaze. For that extra Christmas touch, add some gold spray or gold...

How much marzipan, fondant or Massa Ticino do I need for my cake? The fondant calculator helps you to calculate the right amount of fondant, marzipan or Massa Ticino.

We have launched our own mould. Since the Matterhorn is probably one of the most famous and important Swiss landmarks and can also be found in our logo, it was a project close to our hearts to develop this praline mould together with our Italian partner Martellato. We came up with something very special for the filling. Our landmark is filled with a honey-spruce needle ganache and thus transports you directly into a wooded mountain landscape!

In this blog post you will learn how to make this delicious, moist and very chocolaty Sacherschnitte.

In this short video we show you how to make your own coated nuts at home. Coated nuts are incredibly tasty, look great and are very easy to make.

We'll show you how to make these spooky sweet Halloween chocolates with very little effort. You really only need a few ingredients to make this Halloween special! Make everything yourself in just a few steps.

Delicious aniseed biscuits with a beautiful, individual design. The unique embossing shapes give these these delicious aniseed biscuits a great embossed pattern. They not only taste extremely delicious, but also look great!