Here you can find all you need to know about couverture, cakes and our products in general. There is certainly something you didn't know before. Dig into the subject in detail with the professionals.
Rolling cornet paper yourself is not that easy! But to help you do it at home, we have a short explanatory video for you!
We show you how to make chocolates from scratch. Just grab your favourite mould and start making.
Our travelogue from Madagascar! We take you on our journey through Madagascar and share our experiences with you. We visit cocoa and vanilla plantations, go into the rainforest in search of lemurs, visit the famous Baobab trees and let you share in the daily life in Madagascar.
Vanilla cream is an absolute classic and should not be missing in any confectionery. You can use the vanilla cream in many ways and, above all, flavour it as you like, with fruit purees/pastes or nuts and chocolate. Vanilla is always excellent as a base, as vanilla supports and enhances the taste of many other flavours. But to make sure you really succeed with the vanilla cream, here are very precise step-by-step instructions for you! The vanilla cream is perfect for filling cakes, small...
What is pasteurised egg? For which uses is it beneficial to use pasteurised egg? And where can you buy it? Find out everything you need to know about eggs here!
When storing chocolate | couverture, there are a number of things that need to be taken into account to ensure that it retains its quality for as long as possible. In this blog post, we tell you what you need to pay attention to so that your chocolate lasts as long as possible.
Having a temperature control unit at home is definitely a great thing. However, depending on the size and performance, such a temperature control unit can be quite expensive to buy. In this short blog post, we explain when it makes sense to buy a temperature control unit and what different devices are available.
The chocolate does not set, gets grey dots or a haze and so on and so forth. Many mistakes can occur when working with couverture and chocolate. In this blog post, we will show you the most common mistakes and explain what countermeasures you can take.
There are different methods for tempering couverture and chocolate. In this blog post, we briefly discuss the different methods and their advantages and disadvantages.
The beautiful shine of products made from couverture is of utmost importance and gives the final product its appetising appearance. The complex cocoa butter is responsible for the appearance and thus also for the gloss.
There are so many different chocolate-like products. How can you know what chocolate, couverture or cake icing to use? In this blog we want to explain the differences between normal chocolate, couverture and icing in more detail.
In this blog post we explain how you can make your own chocolate at home with the help of a melangeur.
How much marzipan, fondant or Massa Ticino do I need for my cake? The fondant calculator helps you to calculate the right amount of fondant, marzipan or Massa Ticino.
In this short video we show you how to make your own coated nuts at home. Coated nuts are incredibly tasty, look great and are very easy to make.
In this short blog post, we will show you exactly how the airbrush works and how you can disassemble and clean it.
In this blog post, you will learn how to cast your Father Christmas correctly. You'll learn exactly how to build up the layers of colour, which colour to use, how to mix it and much more. Pour your own chocolate mould!
Converting a cake recipe, whether a sponge or a cake filling, is easy with our conversion table.
You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet homemade chocolate Easter bunny always goes down well and is a lovely family treat.
Make your own decor roulade - we'll explain exactly how in this blog, with lots of tips and tricks from our professionals.
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