Publication date: 15-Dec-2017

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GENERAL TIPS AND RECOMMENDATIONS FOR WORKING WITH CHOCOLATE

Don’t add oil, margarine, or butter when making modeling chocolate. Don’t add water because it’s incompatible with the natural fats in the chocolate and can make the chocolate turn opaque, lumpy, viscous, stiff, and impossible to model. To increase the fluidity of chocolate couverture, add cocoa butter made for couvertures; if you use a chocolate-flavored… Read more » View more

Publication date: 11-Dec-2017

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CHOCOLATE GLOSSARY – PART 1

Chocolate isn’t exempt from using special terminology to name the diverse processes used when preparing this delicious product. This is why we want to share with you certain terms and their definitions: ● Emulsify: mixing two elements that aren’t miscible (don’t mix easily) by applying mechanical action and energetic force. ● Temper: melting cocoa butter… Read more » View more

Publication date: 11-Dec-2017

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FRENCH VS ITALIAN PASTRIES

Both nations have gifted the world with some of the best ever recipes for pastries and baked goods. If you’ve ever wondered about the culinary differences between these two countries, you have probably realized they both rightfully deserve their world-renowned reputation for making the best pastries. Italy Italy’s pastries were enhanced with new ingredients brought… Read more » View more

Publication date: 11-Dec-2017

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FOUR DOCUMENTARIES FOR CHEFS

Behind the grand and exquisite preparations in restaurants, and the hectic personal lives of chefs, are stories that are almost never brought to light. These documentaries show the human side of chefs and the challenges they face while seeking excellence in what they do. Off-road. Mugaritz, Feeling a Way (2015) In this documentary, director Pep… Read more » View more

Publication date: 10-Dec-2017

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MASTER CHOCOLATIERS OF THE WORLD WHO MADE HISTORY WITH CHOCOLATE

‘Chocolatiers of the world’ can refer to the producers of chocolate or the expert chefs who use it in their recipes; the term is accepted to refer to both groups. Throughout the history of chocolate, there have been influential figures who have stood out, making a lasting impact on the world-wide confectionary industry and on… Read more » View more