Livestreams & Αναπαραγωγές

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1. 

   Replay

   WCM - Sunflower Tuiles

   World Chocolate Masters technique from Chef Attila Menyhárt featuring a unique tuile decoration

   WCM - Sunflower Tuiles
2. 

   Replay

   WCM - Coral decoration

   World Chocolate Masters technique from Chef Togo Matsuda featuring a delicate cigarette leaf

   WCM - Coral decoration
3. 

   Replay

   WCM- Sugar paste tartlets

   World Chocolate Masters new baking technique from Chef Jiro Tanaka

   WCM- Sugar paste tartlets
4. 

   Replay

   WCM - Dragees 2.0

   World Chocolate Masters technique from Chef Igor Zaritskyi featuring his dragées in 3 different varieties

   WCM - Dragees 2.0
5. 

   Replay

   WCM - Chocolate stencil

   World Chocolate Masters technique from Chef Lluc Crusellas featuring Stencil into the chocolate mould

   WCM - Chocolate stencil
6. 

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   WCM - Iced truffle

   World Chocolate Masters technique from Chef Christophe Rull featuring Frozen bonbon

   WCM - Iced truffle
7. 

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   WCM - Creative with moulds

   World Chocolate Masters technique from Chef Jacky Lung featuring Sticker in mould to give it a personal touch.

   WCM - Creative with moulds
8. 

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   WCM - Bonbon dipping

   World Chocolate Masters technique from Chef Jiro Tanaka of a brand new way of bonbon-making

   WCM - Bonbon dipping
9. 

   Replay

   Handpainted Easter Eggs

   The super talented Emily Hankins shows us how to create her signature handpainted flowers

   Handpainted Easter Eggs
10. 

    Replay

    Chocolate Baubles

    A range of chocolate baubles gifts including desserts, hot chocolate drink bombes and Christmas tree decorations

    Chocolate Baubles
11. 

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    Christmas Tree Showpiece

    Create your own showstopper for Christmas!

    Christmas Tree Showpiece
12. 

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    Chocolate Equipment for Beginners

    The UK Chocolate Academy Chefs share their must have chocolate equipment to start your chocolate journey!

    Chocolate Equipment for Beginners
13. 

    Replay

    Pralines

    See Julie and Clare make chewy hazelnut caramel, orange praline cake, praline tart, spiced praline bonbons and triple layer praline.

    Pralines
14. 

    Replay

    Chocolate Glazes

    Mark will share his tips and tricks on how to create a glaze ideal for different applications

    Chocolate Glazes
15. 

    Replay

    How To Work with Callebaut Ruby

    Top tips on tricks on how to work with Ruby chocolate, the best flavour pairings and Mark's favourite things to make with Ruby.

    How To Work with Callebaut Ruby
16. 

    Replay

    Chocolate Flowers

    Beautiful chocolate flowers that can be added to simple chocolate elements like wood and marble and assembled into a small chocolate centrepiece.

    Chocolate Flowers
17. 

    Replay

    Chocolate Mousse

    The basic components of getting your mousse right, different ways to decorate and top tips when creating the best mousse for different applications.

    Chocolate Mousse
18. 

    Replay

    Chocolate Easter Eggs and Figures

    Easter themed inspiration!

    Chocolate Easter Eggs and Figures