Knowledge Bank

Beginners Guides

These articles, specifically geared to beginners, provide ideas and inspiration as well as information on useful techniques.

Why Should I Introduce Gelato to My Business?

Callebaut ChocoGelato from Keylink is a chocolate gelato mix made with real chocolate which enables you to offer a huge variety of different chocolate flavours. The taste is in a different league to standard gelato and is faithful to the taste of chocolate used.
Posted: 13 Mar 2018
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Making a Fruit Ganache with Ravifruit Purées

Now is the time to be thinking about making some really fruity chocolates! But what recipe to use for your ganache? The fact is that there are a thousand different recipes and so there is no one “right” way to do it.
Posted: 22 May 2015
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Getting Started: An Introduction to Chocolate & Tempering

This article aims to educate you on the ‘why’ and ‘how’ of tempering, helping you on your journey to perfectly tempered chocolate every time!
Posted: 06 Apr 2015
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A Guide to Moulding & Filling

This article explores the various options available to both novice and established chocolatiers when making chocolate fillings, figures and bars
Posted: 03 Sep 2013
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A Guide to Basic Equipment & Packaging

This article covers equipment and chocolate making accessories for the novice chocolatier along with a short guide to our comprehensive range of packaging
Posted: 03 Sep 2013
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Creating Alcohol Crèmes

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.
Posted: 26 Jul 2013
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Keychoc's Guide to Tempering Machines

The most common method of tempering chocolate manually is ‘seed tempering’. In principle, this involves adding a small quantity of solid tempered chocolate to a batch of liquid un-tempered chocolate.
Posted: 05 Apr 2013
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Tempering Explained

This article aims to educate you on the ‘why’ and ‘how’ of tempering, helping you on your journey to perfectly tempered chocolate every time!
Posted: 01 Nov 2013
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