TIPS
  • Ganache

    When making chocolate ganache, it´s very important to have super clean utensils.
    It is better that you sanitize them after you have carefully washed them.
  • Ganache

    Ganache is a very versatile product. You can use it as icing or to fill up cakes or brownies.
    Just make sure to use it at the right temperature: Warm is better for Icing, Cool is better for filling.
  • Cordillera Chocolate Tablets

    When making these tablets, refer to the back of the envelope to learn how to temper the chocolate.
    At the end of the tempering procedure, pour the chocolate over a rectangular pan with the desired caliber you want your tablets to have.
    Before the couverture is completely cold and set, with the help of a ruler and a knife, cut the tablets the size you want them to have.
    You can even eat these tablets as chocolate themselves.