Violet has a nostalgic sweetness that is both delicate and profound. There…
Author: Chef Editor
Unusual Bonbons: Rosemary
Rosemary is a wonderful flavour to work with in chocolate: its pine-like…
Matcha ganache
A delicious and smooth recipe combining the flavours of white chocolate and…
Coloring Chocolate 101
Coloring chocolate for bonbons is achievable in a home kitchen with the…
Butter 101
An indispensable ingredient in chocolate-making, since butter is one of the main…
Dubai chocolate
Dubai’s Fix Dessert Chocolatier, popularized a delicious fusion of ancient ingredients and…
Cream 101
Few ingredients are as fundamental in chocolate making as cream. It is…
Chocolate hates water
If molten chocolate was a superhero, then water would be kryptonite. Introducing…
Chocolate 101
At its core, chocolate for bonbons falls into three primary categories: dark,…
Tempering chocolate 101
It sounds like an intimidating, professional-level technique and while it requires precision…
Cocoa butter
This ingredient is a mystery. It is not butter at all, it…
The Sacred Bean of the Gods
Before it became the irresistible treat we know today, the fermented bean…
Basic tools
To get on the road to superb chocolate making you have to…
Blueberry jam
This jam works well for filling chocolates with a nice, tart berry…
Dulce de leche
A popular confectionery spread in Latin America, Spain and The Philippines, prepared…
Start here
You can make really nice chocolates at home with superior results. Random Chocolates’…