Results

1. 

   • Business Success

   Shelf Life: Do I need to Measure Water Activity?

   You understand the importance of water activity, but is testing needed for your chocolate business? Explore why or why not and see some options for testing

   Shelf Life: Do I need to Measure Water Activity?
2. 

   • Business Success

   Extending Shelf Life: Controlling Moisture

   In balancing a chocolate ganache recipe, a chef strives to use as many water-biding ingredients as possible while not compromising taste or texture.

   Extending Shelf Life: Controlling Moisture
3. 

   • Business Success

   Shelf Life: Why (or Why Not!) to Extend Shelf Life

   Shelf life is a hot topic for chocolate and confection makers, but why? Let's take a quick look at the pros and cons of extending shelf life.

   Shelf Life: Why (or Why Not!) to Extend Shelf Life
4. 

   • Business Success

   Shelf Life: Natural and Chemical Preservatives for Confections

   To extend the shelf life of chocolate confections, a chef can manipulate levels of standard ingredients or add specific ingredients to boost shelf life.

   Shelf Life: Natural and Chemical Preservatives for Chocolate Confections
5. 

   • Business Success

   Shelf Life: The Most Common Issues Observed in Confections

   This part of our shelf life guide gives an introduction to basic problems seen in chocolate confections and what causes them.

   Shelf Life: The Most Common Issues Observed in Confections
6. 

   • Business Success

   Confectionery Shelf Life: Good Storage Practices

   For optimal shelf life, how you package and store your chocolate confections can be as important as your recipe.

   Confectionery Shelf Life: Good Storage Practices
7. 

   • Business Success

   Confectionery Shelf Life: Practicing Good Hygiene

   Reduce microbial activity in your chocolate confections by following best practices for hygiene in the kitchen - an important step in extending shelf life.

   Confectionery Shelf Life: Practicing Good Hygiene
8. 

   • Business Success

   Shelf Life: How is Water Activity (AW) Measured?

   Free water is the determining factor in the shelf life of your chocolate confections, so how do you measure it?

   Shelf Life: How is Water Activity (AW) Measured?
9. 

   • Business Success

   Shelf Life: Introduction to Water Activity

   Each ingredient in a chocolate ganache has a unique capacity to bind with water. Learn how free water affects the shelf life of your final product.

   Shelf Life: Introduction to Water Activity
10. 

    Understanding the Differences Among Cacao Powders: Fat Content

    Discover the effects of a cacao powder's fat content on your recipes and learn how to choose the right one for your desired outcome.

    Understanding the Differences Among Cacao Powders: Fat Content
11. 

    Understanding the Differences Among Cacao Powders: Other Factors

    The water absorption capability, fineness, and dispersibility of a cacao powder can also impact how a cacao powder performs in your recipes.

    Understanding the Differences Among Cacao Powders: Other Factors
12. 

    Vegan vs Plant-Based vs Dairy-Free. What's the Difference?

    What does vegan mean? And how can you adapt your menu? Plus, learn how to adapt your offer to include chocolate snacks and treats everyone can enjoy.

    Vegan vs Plant-Based vs Dairy-Free. What's the Difference?
13. 

    Understanding the Differences Among Cacao Powders: Alkalinity, Part 2

    Examine how a cacao powder's alkalinity affects the other ingredients in your recipe and the taste and texture of your final product.

    Understanding the Differences Among Cacao Powders: Alkalinity, Part 2
14. 

    Understanding the Differences Among Cacao Powders: Alkalinity, Part 1

    Explore the effects of alkalinity on flavour and colour and how to choose the right cacao powder for your desired outcome.

    Understanding the Differences Among Cacao Powders: Alkalinity, Part 1
15. 

    Where Does Cacao Powder Come From?

    Learn about how cacao powder is processed, how this affects its properties, and, ultimately, its performance in recipes.

    Where Does Cacao Powder Come From?
16. 

    Inspiration

    Are you working on your next best-seller or big marketing idea? Here, you'll find recipes and trend articles to inspire you and help keep you in the know.

    Inspiration
17. 

    • Good for me
    • Bon pour la planète

    A Guide to Substituting Plant-Based Ingredients for Traditional Ones

    Are you ready to dive into the world of plant-based and dairy-free chocolate desserts and confections? Here's a guide to help you get started.

    Embracing Plant-Based and Dairy-Free Delights: A Guide to Substituting Traditional Ingredients
18. 

    How to Work with the 5 Colours of Chocolate

    Learn about working with the 5 colours of chocolate: tempering, fluidity, and the drop system.

    How to Work with the 5 Colours of Chocolate