Are you ready to upgrade your product photos? Learn the basics of taking great food photos from a professional food photographer.

Learn to temper chocolate! A basic introduction to chocolate tempering plus videos for each of the different crystallisation methods.

Whether you're a baker, pastry chef, or curious cook, ingredient technology is key to your success. Here, we take an in-depth look at the science of eggs

Which sugars you choose for your chocolate ganache recipe will affect your product's taste, texture, and shelf life. Explore the science of sugars!

Shiny, flavourful moulded bonbons and pralines are a key part of your chocolate business. Explore our video series and start creating your own.

Knowing how to balance ganache recipes is a game-changer for chocolate confections with the right flavor, texture, workability, and shelf life. Learn how!

Ready to refine your chocolate panning technique? Learn basic panning skills, plus how to use finishing agents for a glossy end result.

Explore our video series about chocolate panning and dragées. Get tips to help you master this trending confectionery technique.

A curated collection of videos from our chefs to guide and inspire you in decorating molded chocolate bonbons. Explore shimmers, stripes, and more.

Learn the essential skills involved in creating enrobed bonbons or pralines with framed chocolate ganache fillings.

Whether you're a home-based chocolate artisan or an experienced chocolatier, understanding confectionery shelf life is key to your success.

Discover the effects of a cacao powder's fat content on your recipes and learn how to choose the right one for your desired outcome.

The water absorption capability, fineness, and dispersibility of a cacao powder can also impact how a cacao powder performs in your recipes.

What does vegan mean? And how can you adapt your menu? Plus, learn how to adapt your offer to include chocolate snacks and treats everyone can enjoy.

Examine how a cacao powder's alkalinity affects the other ingredients in your recipe and the taste and texture of your final product.

Explore the effects of alkalinity on flavour and colour and how to choose the right cacao powder for your desired outcome.

Learn about how cacao powder is processed, how this affects its properties, and, ultimately, its performance in recipes.

Are you ready to dive into the world of plant-based and dairy-free chocolate desserts and confections? Here's a guide to help you get started.

Learn about working with the 5 colours of chocolate: tempering, fluidity, and the drop system.

There’s no better way to draw your customers in and delight their taste buds than with a range of chocolate flavours and natural colours.

Ruby chocolate is one of the most exciting chocolate discoveries in recent years and has surprised the world with its completely new taste and colour.