Chef's Reads

Learn from our chocolate experts!

Our chefs and industry experts have put their knowledge on paper—sharing deep dives into techniques, ingredients, chocolate craft, and business know-how. Browse the collection to discover fresh insights, practical tips, and inspiration straight from the professionals shaping the craft.

Business Success
Food Photography Fundamentals: Video Collection

Are you ready to upgrade your product photos? Learn the basics of taking great food photos from a professional food photographer.
Food Photography Fundamentals: Video Collection
Guide to Tempering Methods: Video Collection

Learn to temper chocolate! A basic introduction to chocolate tempering plus videos for each of the different crystallisation methods.
All About Egg Whites: Article Collection

Whether you're a baker, pastry chef, or curious cook, ingredient technology is key to your success. Here, we take an in-depth look at the science of eggs
Flavor & Texture
Article Collection: Key Sugars in Ganache

Which sugars you choose for your chocolate ganache recipe will affect your product's taste, texture, and shelf life. Explore the science of sugars!
Article Collection: Key Sugars in Ganache
Guide to Molded Bonbons: Video Series

Shiny, flavourful moulded bonbons and pralines are a key part of your chocolate business. Explore our video series and start creating your own.
Business Success

Flavor & Texture
Ganache Balancing: Article Collection

Knowing how to balance ganache recipes is a game-changer for chocolate confections with the right flavor, texture, workability, and shelf life. Learn how!
Ganache Balancing: Article Collection
Fundamentals of Panning 2: Video Collection

Ready to refine your chocolate panning technique? Learn basic panning skills, plus how to use finishing agents for a glossy end result.
Fundamentals of Panning 1: Video Collection

Explore our video series about chocolate panning and dragées. Get tips to help you master this trending confectionery technique.
Molded Bonbon Decor Techniques: Video Collection

A curated collection of videos from our chefs to guide and inspire you in decorating molded chocolate bonbons. Explore shimmers, stripes, and more.
Guide to Enrobed Bonbons & Framed Fillings: Video Collection

Learn the essential skills involved in creating enrobed bonbons or pralines with framed chocolate ganache fillings.
Business Success
Shelf Life Library: Article Series

Whether you're a home-based chocolate artisan or an experienced chocolatier, understanding confectionery shelf life is key to your success.
Shelf Life Library: Article Series
Understanding the Differences Among Cacao Powders: Fat Content

Discover the effects of a cacao powder's fat content on your recipes and learn how to choose the right one for your desired outcome.
Understanding the Differences Among Cacao Powders: Other Factors

The water absorption capability, fineness, and dispersibility of a cacao powder can also impact how a cacao powder performs in your recipes.
Vegan vs Plant-Based vs Dairy-Free. What's the Difference?

What does vegan mean? And how can you adapt your menu? Plus, learn how to adapt your offer to include chocolate snacks and treats everyone can enjoy.
Understanding the Differences Among Cacao Powders: Alkalinity, Part 2

Examine how a cacao powder's alkalinity affects the other ingredients in your recipe and the taste and texture of your final product.
Understanding the Differences Among Cacao Powders: Alkalinity, Part 1

Explore the effects of alkalinity on flavour and colour and how to choose the right cacao powder for your desired outcome.
Where Does Cacao Powder Come From?

Learn about how cacao powder is processed, how this affects its properties, and, ultimately, its performance in recipes.
Good for me

Good for the Planet
A Guide to Substituting Plant-Based Ingredients for Traditional Ones

Are you ready to dive into the world of plant-based and dairy-free chocolate desserts and confections? Here's a guide to help you get started.
A Guide to Substituting Plant-Based Ingredients for Traditional Ones
How to Work with the 5 Colours of Chocolate

Learn about working with the 5 colours of chocolate: tempering, fluidity, and the drop system.
What Are the 5 Colours of Chocolate?

There’s no better way to draw your customers in and delight their taste buds than with a range of chocolate flavours and natural colours.
The 5 Colours of Chocolate: Ruby Chocolate

Ruby chocolate is one of the most exciting chocolate discoveries in recent years and has surprised the world with its completely new taste and colour.

Chef's Reads

Food Photography Fundamentals: Video Collection

Guide to Tempering Methods: Video Collection

All About Egg Whites: Article Collection

Article Collection: Key Sugars in Ganache

Guide to Molded Bonbons: Video Series

Ganache Balancing: Article Collection

Fundamentals of Panning 2: Video Collection

Fundamentals of Panning 1: Video Collection

Molded Bonbon Decor Techniques: Video Collection

Guide to Enrobed Bonbons & Framed Fillings: Video Collection

Shelf Life Library: Article Series

Understanding the Differences Among Cacao Powders: Fat Content

Understanding the Differences Among Cacao Powders: Other Factors

Vegan vs Plant-Based vs Dairy-Free. What's the Difference?

Understanding the Differences Among Cacao Powders: Alkalinity, Part 2

Understanding the Differences Among Cacao Powders: Alkalinity, Part 1

Where Does Cacao Powder Come From?

A Guide to Substituting Plant-Based Ingredients for Traditional Ones

How to Work with the 5 Colours of Chocolate

What Are the 5 Colours of Chocolate?

The 5 Colours of Chocolate: Ruby Chocolate

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