Chocolate

Chocolate is probably the most fascinating and noblest ingredient in many creations. Unfortunately, chocolate or couverture (chocolate coating) can also be tricky. But with the knowledge you gain here, your next creation is guaranteed to work out.

Make your own chocolates

Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines

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We show you how to make chocolates from scratch. Just grab your favourite mould and start making.

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Storage and shelf life of chocolate / couverture

Posted in: Things to know, Chocolate

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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.

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Do you need a tempering device for tempering chocolate or couverture?

Posted in: Things to know, Chocolate

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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.

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The most common mistakes when working with chocolate or couverture

Posted in: Things to know, Chocolate

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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.

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Various tempering methods

Posted in: Things to know, Chocolate

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

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Why does couverture / chocolate need to be tempered?

Posted in: Things to know, Chocolate

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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.

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Difference between chocolate, couverture, couverture and fat glaze

Posted in: Things to know, Chocolate

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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.

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How to make your own chocolate

Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Chocolate specialities, Sweet basic recipes

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

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Coating nuts at home

Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Chocolate specialities

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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.

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Airbrush functionality

Posted in: Things to know, Chocolate

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In this short blog post, we will show you exactly how the airbrush works and how you can disassemble and clean it.

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Moulding Father Christmas out of chocolate

Posted in: Things to know, Chocolate, Seasonal recipe ideas, Sweet recipes, Chocolate and pralines, Winter & Christmas, Chocolate specialities

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In this blog post, you will learn how to cast your Father Christmas correctly. You'll learn exactly how to build up the layers of colour, which colour to use, how to mix it and much more. Pour your own chocolate mould!

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Mould your own chocolate Easter bunnies

Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities

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You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet homemade chocolate Easter bunny always goes down well and is a lovely family treat.

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Temper couverture and chocolate correctly

Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities

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How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn which steps have to be taken and temperatures reached so that the production will certainly succeed in your kitchen.

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Chocolate

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