Working with Chocolate : Techniques

Getting Started with Chocolate

If you want to try your hand at making chocolates as a business or just as gifts for Christmas, this article will outline the basic equipment that you need. Read full article >>

Tempering and the Equipment Required

The purpose of this article is to identify the equipment required for each of the main methods of tempering currently in use. Read full article >>

 

Other Items of Interest : Services

Custom-printed bag prices

Sales prices for custom printed bags.
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Foil-Blocking Artwork Requirements

Please ensure artwork is supplied in line with these specifications. Artwork received that is not in line with these specifications may be subject to amend charges. Read full article >>

Products & Services : Products

Selling Fairtrade Products

Fairtrade is a rapidly growing international movement for change that guarantees a better deal for disadvantaged farmers and workers in the developing world. Read full article >>

Sorbitol 'F' Liquid

Its enzymic activity depends on pH value, temperature and, to a lesser extent, on concentration. Inversion is highest at a pH between 4.5 and 5.5(slightly acid), and at about 55°C. Read full article >>

Invertin - An Enzyme Confectionery Humectant

The quality of many confectionery products depends on the softness and smoothness of their texture. But the moisture which is the crucial component of this texture is easily lost, because water evaporates and, when this happens, sugar crystallises out leaving the product dry and hard. Read full article >>

Replacing Cointreau Crème a la Carte

Crème a la Carte is an excellent range of ready-made ganaches from Callebaut made from a base of white chocolate, cream, sugar and alcohol. Read full article >>