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Author: Rebecca Odermatt

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Making vanilla custard at home

Vanilla cream is an absolute classic and should not be missing in any confectionery. You can use the vanilla cream in many ways…
Do you need a tempering machine to temper chocolate or couverture?

Having a temperature control unit at home is definitely a great thing. However, depending on the size and performance, such a…
Various temperature-control methods

There are different methods for tempering couverture and chocolate. In this blog post, we briefly discuss the different methods…
Why does couverture / chocolate need to be tempered?

The beautiful shine of products made from couverture is of utmost importance and gives the final product its appetising…
The difference between chocolate, couverture, Kuvertüre and fat glaze

There are so many different chocolate-like products. How can you know what chocolate, couverture or cake icing to use? In this…
How to make your own chocolate

In this blog post we explain how you can make your own chocolate at home with the help of a melangeur.
The perfect Valentine’s Day chocolates

In keeping with Valentine's Day, we have a delicious praline recipe in a modern diamond heart shape. The sweet seduction is…
The best Black Forest gateau

In this blog post, we share with you our recipe for an extremely delicious and moist Black Forest cake. The cake is very easy to…
Delicious Christmas chocolates

In this blog post we will show you how to make these beautiful Christmas chocolate angels.
The best brownie recipe

Let's face it, we're all always on the lookout for THE brownie recipe, because while making the American classic isn't that…
The perfect Christmas dessert

In this blog post, we show you how to conjure up a delicious dark chocolate mousse flavoured with spruce needle oil with little…
How much fondant do you need for a cake?

How much marzipan, fondant or Massa Ticino do I need for my cake? The fondant calculator helps you to calculate the right amount…

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