Best Cocoa Butter for Chocolatiers in Canada: Venezuelan, Peruvian, and Coloring Grades
Which cocoa butter to buy in Canada: Venezuelan KKO Real or natural Peruvian for thinning, ganache and white chocolate, and Pavoni Chocolart, Seasons and Dolce Velluto for colour and velvet finishes.
T45 vs T55 vs T65: Which French Flour for Which Application — Complete Guide for Professional Bakers
T45, T55 and T65 are French flour types defined by ash content, not protein. Here is what each number means and which Foricher flour to use for croissants, tart shells, puff pastry, baguettes and r...
5 Best Single-Origin Cocoa Beans for Bean-to-Bar Production in Canada
Our five single-origin cocoa beans for Canadian bean-to-bar makers, from Venezuela, Peru and Ecuador, with genetics, fermentation, drying, flavour and formats from each product's data, plus the mac...
How to Dip Peanut Butter Balls in Chocolate: Step-by-Step Guide
Step-by-step method to dip peanut butter balls in chocolate: firm centres that are not ice-cold, tempered couverture at its working temperature, fork dipping, setting and storage, with fixes for cr...
Can You Freeze Chocolate Mousse? How to Freeze, Store and Thaw It
Yes, chocolate mousse can be frozen: at −18°C it stays safe while frozen, and the limit is texture. Here is how long it keeps in the fridge, freezer and at room temperature, how to freeze and thaw ...
How to Get Chocolate Out of a Couch: Complete Removal Guide
Understanding how to get chocolate out of a couch saves furniture from permanent staining while restoring upholstery to its original condition. Chocolate contains oils, cocoa solids, and often milk...