More than Sweet: An Introduction to Confectionery Sugars Page 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 More than Sweet: An Introduction to Confectionery Sugars
Glucose Syrups & Powder (Key Sugars in Ganache) Page 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 Glucose Syrups & Powder (Key Sugars in Ganache)
Second City Sweets: Modern Confections Course confections, chicago, chocolate, caramel, panning, bonbons, ganache, enrobing Second City Sweets: Modern Confections
Chocolate 1.0 Course Are you a beginner, looking to learn the basic skills of working with chocolate? Chocolate 1.0
Midnight Shadow Recipe A bewitching Halloween treat in an ominous black shade accompanied by a chilling bloodstain effect. This haunting creati… Midnight Shadow
Main Ingredients in Ganache and Their Roles Page Explore chocolate ganache ingredients and how they affect taste, texture, and shelf life. Main Ingredients in Ganache and Their Roles
Lemon Chocolate Cake Recipe Inspired by Chef Thierry Bamas, Cacao Barry Ambassador. Lemon Chocolate Cake
Cracked Shells Troubleshooting Outer shells of bonbons or tablets crack during unmolding or after unmolding Cracked Shells
Chocolate Bonbon Snack Course Join Chef Christophe Morel for a Masterclass where you will create chocolate bonbons with a variety of tastes and textures. Chocolate Bonbon Snack
