Course Pâtisserie Française traditionnelle revisitée Les produits iconiques français de la boulangerie et de la pâtisserie revisités par 2 chefs ! Pâtisserie Française traditionnelle revisitée
Page Ideal Formulation and Balancing Example A step-by-step look at balancing a chocolate ganache recipe, and some insight into why a recipe might or might not work. Ideal Formulation and Balancing Example
Course La bombonería de Andrey Dubovik y Ronya Belova La bombonería de Andrey Dubovik y Ronya Belova La bombonería de Andrey Dubovik y Ronya Belova
Product CONFECTIONERY PASTES - CARMADUJA HAZELNUT - PAIL 7KG A dark hazelnut paste with 33% nut content and 37% chocolate content. Ready to use, can be flavored, bake-stable, freeze-stable and with a working temperature of 20–24 °C. Made with non-hydrogenated fats, it offers a rich and firm texture. Ideal for chocolate truffles and specialty confectionery. Also suitable for molded bases, tortes, and pastries (rolled out). Do not heat above 30 °C. Note: When filling hollow chocolate truffles, Carmaduja needs to be tempered. CONFECTIONERY PASTES - CARMADUJA HAZELNUT - PAIL 7KG
Course Chocolataria 1.0 - Descobrindo o Chocolate Novembro Aprenda a criar recheios básicos de bombom e técnicas de banho e moldagem. Chocolataria 1.0 - Descobrindo o Chocolate Novembro
Course Chocolataria 1.0 - Descobrindo o Chocolate Setembro Aprenda a criar recheios básicos de bombom e técnicas de banho e moldagem. Chocolataria 1.0 - Descobrindo o Chocolate Setembro
Course Discovering Chocolate Crystallization Molding enrobing Ganache emulsion remedies tools equipment fundamentals; chocolate, enrobing, sugar confection, nougat marshmallows Discovering Chocolate
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