Campaigns

Campaigns

105 items found

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
Library: Cakes, Sponges, Biscuits, and More

Cakes and sponges are one of the cornerstones of your bakery, whether used as bases for tarts, layers in entremets or enjoyed on their own.
Egg Whites in Action: Buttercream

Let's look at a recipe for Swiss Meringue Buttercream and focus on the role of egg whites in order to help you produce the best buttercream every time!
Egg White Proteins, A Closer Look: Part 2

Now, let's take a closer look at the structure of egg whites and how it can be impacted by different ingredients. Part 2 of 2
A Closer Look at Egg White Proteins: Part 1

Understanding egg white proteins is crucial for bakers and chefs. We'll look at structure, denaturation, and how this affects your recipes. Part 1 of 2
Whipping Egg Whites: Tips, Tricks, and Best Practices

Learn to get maximum volume from egg white foams for stable, airy mousses, sponges, and more.
Tips for Selecting Eggs

Does egg age matter? Are darker yolks better? Do you want fresh eggs or pasteurized ones? Find the answers here!
Egg Composition

Understanding the whole egg - the science and composition of both the yolk and the white - is crucial for any pastry chef or baker.
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.
Sugar Alcohols: Sorbitol and Glycerol (Key Sugars in Ganache)

Once considered specialty ingredients, sugar alcohols are now common for modern chocolatiers who use them to improve their chocolate ganache recipes
Glucose Syrups & Powder (Key Sugars in Ganache)

Glucose can be used in ice creams and sorbets, cookies, beverages, and jams, as well as in chocolate confectionery. Get to know this versatile sugar
Dextrose (Key Sugars in Ganache)

Dextrose is not often used in chocolate ganache recipes, but its unique properties make it a sugar you need to have in your toolbox.
Invert Sugar (Key Sugars in Ganache)

Things get sticky as we explore invert sugar, another type of sugar commonly found in chocolate ganache. We'll look at what it is and why you might use it
More than Sweet: An Introduction to Confectionery Sugars

An exploration of the most common sugars used for chocolates and candies and why many confectioners use more than one sugar in their ganache recipes
Chef's Reads

Our "Chef's Reads" section combines articles, videos and recipes that relate to a single topic onto a single page!
Le World Chocolate Masters | compétition et la cérémonie

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Le World Chocolate Masters | les 29 et 30 mai

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