Chocolate Foundation Course (Workshop 1.0) Course Ever thought about working with chocolate? Join us to learn the basic techniques to create your own bespoke range of chocolate products. Chocolate Foundation Course (Workshop 1.0)
Molded Product is dull or discolored Troubleshooting Finished molded product has streaks, fingerprints and other visual imperfections on the surface. Molded Product is dull or discolored
Introduction to Chocolate Skills Level 1.0 Course 02-day program Involves: Detail knowledge about the chocolate manufacturing process Working with Couvertures Basics of setting up a chocolate business Introduction to Chocolate Skills Level 1.0
The 5 Colours of Chocolate: Gold Chocolate Page The popularity of caramel has ushered in a wide variety of caramel-flavoured ingredients. So what makes Callebaut Gold chocolate different? The 5 Colours of Chocolate: Gold Chocolate
The 5 Colours of Chocolate: Ruby Chocolate Page 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. The 5 Colours of Chocolate: Ruby Chocolate
Not Well Crystallized Chocolate Troubleshooting Troubleshooting Mastering Chocolate Crystallization: Expert Tips to Avoid Common Pitfalls Not Well Crystallized Chocolate Troubleshooting
Institute of Culinary Education Page The Chocolate Academy™ is honored to partner with the Institute of Culinary Education to provide essential expertise in the craft of confectionery. Institute of Culinary Education
Shine White Compound Product | Van Leer Van Leer Shine is a classic hard-set compound coating perfect for dipping, coating and decorating. It's easy to melt (no tempering required!), fast setting and has a great chocolaty taste! Shine White Compound
