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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 Tempering Methods: Video Collection

Learn to temper chocolate! A basic introduction to chocolate tempering plus videos for each of the different crystallisation methods.
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: Other Factors

The water absorption capability, fineness, and dispersibility of a cacao powder can also impact how a cacao powder performs in your recipes.
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.
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.
Where Does Cacao Powder Come From?

Learn about how cacao powder is processed, how this affects its properties, and, ultimately, its performance in recipes.
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
How to Work with the 5 Colours of Chocolate

Learn about working with the 5 colours of chocolate: tempering, fluidity, and the drop system.
What Are the 5 Colours of Chocolate?

There’s no better way to draw your customers in and delight their taste buds than with a range of chocolate flavours and natural colours.
The 5 Colours of Chocolate: Ruby Chocolate

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: Gold Chocolate

The popularity of caramel has ushered in a wide variety of caramel-flavoured ingredients. So what makes Callebaut Gold chocolate different?
The Difference Between Alkalised and Natural Cacao Powder, An Overview

These two types of cacao powder undergo different processes that result in distinct flavours, colours, and nutritional profiles.

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