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Campaigns

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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.
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
Bonus: Sugars Chart (Key Sugars in Ganache)

Chocolate Academmy™ Members can download a handy chart showing all of the sugars discussed and their properties.
Dextrose Equivalent (DE) Explained

When exploring and balancing chocolate ganache recipes, it's likely you've seen "DE" next to certain ingredients. Learn more about Dextrose Equivalent.
Sucrose (Key Sugars in Ganache)

A familiar face to kick off a closer look at the different sugars most commonly used in chocolate ganache and other confections. This one is short & sweet!
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
Fundamentals of Ganache: Video Collection & Library

Learn all about chocolate ganache. Here you'll find our introductory videos, links to recipes, articles about balancing and shelf life, and more.
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
Tips for Creating and Improving Ganache Recipes

Now that you understand chocolate ganache ingredients and how they work, get tips from our chefs for improving your recipes or creating new ones.
Types of Ganache and Their Main Ingredients

Learn about the main types of chocolate ganache and how they differ based on their ingredient ratios.
Main Ingredients in Ganache and Their Roles

Explore chocolate ganache ingredients and how they affect taste, texture, and shelf life.
Why Balance a Ganache and Is It Necessary?

How to balance a chocolate ganache gets a lot of attention, but let's back up and look at why we balance and if it's necessary for your business.
What is Ganache Balancing?

Understanding the concept of balancing ganaches will help you adjust the main parameters of your chocolate products, from sweetness to shelf life.
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.

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