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  • Growing great chocolate
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    • Great Cocoa for Tomorrow
      • A revolutionary step
      • Continuing the great taste of our chocolate
      • Partnering for productivity
      • Fundamental: health care and education
      • Growing the program
    • Great Taste & Workability
      • Dedicated expertise from bean to chocolate
      • Local selection and sourcing
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    • Tell your customers about it
      • Claim 'Made from sustainably grown cocoa' on your own chocolate creations
    • Chefs create
      • Jean-Philippe Darcis
      • Lieven Lootens
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    • Tutorials
      • The basics of working with chocolate
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      • Moulded pralines
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      • Chocolate mixtures for the airbrush gun
      • Shortbread pastry
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      • Tempering
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      • How to apply White Icing & Decor Paste?
      • Dipping chocolates
Techniques
  • Tempering
    • Tempering with Mycryo
    • Mechanical tempering
    • Tempering on a cool (marble) work surface
    • Tempering in the microwave
    • Tempering with Callets
  • Molding
  • Covering with chocolate / coating
  • Covering with ganaches
  • Decorations
  • Flavoring
  • How to apply White Icing & Decor Paste?
  • Dipping chocolates
Spanish Styled Pastries & Confections w/ Chef Josep Ribe May 20-21, 2013
Discovering Chocolate Jul 08-10, 2013

Tempering

Tempering with Mycryo Tempering with Mycryo
Mechanical tempering Mechanical tempering
Tempering on a cool (marble) work surface Tempering on a cool (marble) work surface

Tempering in the microwave Tempering in the microwave
Tempering with callets Tempering with Callets
  • Growing great chocolate
    • Calletize™ yourself
    • Chefs create
    • Great Cocoa for Tomorrow
    • Great Taste & Workability
    • Tell your customers about it
    • Want to Know More?
  • Callebaut TV
    • Troubleshooting
    • Tutorials
  • Products
    • Chocolate
    • Cocoa Products
    • Decoration
    • Fillings
    • Nut Products
    • Ready to Sell
    • Ready-to-use products
  • Recipes
    • American Classics Reinvented
    • Biscuits
    • Consumer recipes
    • Desserts - glasses
    • Desserts - plated
    • Espumas (Foams)
    • Food pairing
    • Hot drinks
    • Ice cream
    • Mignardises
    • Mousses
    • Pastry
    • Pralines - dipped
    • Pralines - molded
    • Sauces & Fondue
    • Seasonal - christmas
    • Seasonal - easter/spring
    • Small Chocolate Showpieces
  • Services
    • CHOCOLATE ACADEMY™ Centers
    • Callebaut TV
    • Chocolate Ambassadors
    • Chocophilia
    • Downloads
    • Fairs and Events
    • Latest News
    • Techniques
    • World Chocolate Masters
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