Beginners Guides
These articles, specifically geared to beginners, provide ideas and inspiration as well as information on useful techniques.
Chocolate & baking kits… without all the stress!
We have put together ideas for groups of Keylink products you can purchase and then break down into simple kits you can sell directly to your customers. Nice and easy!Posted: 18 May 2020
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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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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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A Guide to Moulding & Filling
This article explores the various options available to both novice and established chocolatiers when making chocolate fillings, figures and barsPosted: 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 packagingPosted: 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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