Results

1. 

   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 Whites in Action: Swiss Meringue Buttercream
2. 

   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

   Egg White Proteins, A Closer Look: Part 2
3. 

   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

   A Closer Look at Egg White Proteins: Part 1
4. 

   Whipping Egg Whites: Tips, Tricks, and Best Practices

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

   Whipping Egg Whites: Tips, Tricks, and Best Practices
5. 

   Tips for Selecting Eggs

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

   Tips for Selecting Eggs
6. 

   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.

   Egg Composition
7. 

   Chef's Reads

   Our "Chef's Reads" section combines articles, videos and recipes that relate to a single topic onto a single page!

   Chef's Reads
8. 

   Le World Chocolate Masters | compétition et la cérémonie

   Register today! | inscrivez-vous aujourd'hui !

   World Chocolate Masters: North American National Selections | May 29 & 30 !
9. 

   Le World Chocolate Masters | les 29 et 30 mai

   Register today! | inscrivez-vous aujourd'hui !

   World Chocolate Masters: North American National Selections | May 29 & 30
10. 

    Free Tutorials

    View our free tutorials to learn new techniques and recipes that will impress your customers.

    Free Tutorials
11. 

    Bakery Showcase 2024

    RSVP now to reserve your spot with our sales team!

    Bakery Showcase 2024 | Toronto
12. 

    • 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
13. 

    Inspirations pour artisans et chefs

    À l'Académie du Chocolat™ nous célébrons l'artisanat et donnons aux artisans et aux chefs des solutions concrètes.

    Inspirations pour artisans et chefs
14. 

    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.

    Why Balance a Ganache and Is It Necessary?
15. 

    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.

    What is Ganache Balancing?
16. 

    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.

    Guide to Different Tempering Methods
17. 

    Guide to Enrobed Bonbons & Framed Fillings: Video Collection

    Learn the essential skills involved in creating enrobed bonbons or pralines with framed chocolate ganache fillings.

    Guide to Enrobed Bonbons & Framed Fillings
18. 

    • Business Success

    Shelf Life: Setting Goals and Evaluating Products

    Your business model, goals, and overall brand will help determine your approach to shelf life for your chocolate confections.

    Shelf Life: Setting Goals and Evaluating Products