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Chocolate techniques
1 June 2026
3 min
Perfect chocolate creations start with the right mould
Dull patches on your pralines? Often the problem isn't the chocolate, but the mould. What to look out for when choosing a chocolate mould.
1 June 2026
5 min
Tempering chocolate: the basis for a perfect result
Gloss, a hard snap and good contraction: it all starts with correctly tempered chocolate. What exactly happens, and which methods you can use.