BY ALEKSANDR NENOGLYADOV

BY ALEKSANDR NENOGLYADOV

Confectionery blog for artisan bakers and confectioners

If you're interested in learning how to make chocolate ganache, obtaining real-business bonbon or cake recipes, or simply indulging in pastry science, this is the place for you.

OUR POSTS

Chocolate as triglycerides

Have you ever wondered what cocoa butter in chocolate actually is?

Stable chocolate ganache

Easy way to get shelf stable ganache

Do you want to know how to temper chocolate quickly and reliably?

This post is about tabling method. The most popular one to temper chocolate at home.

How to create ganache or start working with chocolate without professional courses?

There are hundreds of courses available, but is it possible to make ganache or homemade bonbons without it? Let's find out.

Chocolate ganache shelf life

How to increase shelf life of ganache for up to 3 weeks?

Chocolate to cream ratio for ganaches

A place where you can find chocolate ganache ratios for white, milk or dark chocolate

Chocolate stuck in polycarbonate mold?

This simple article explains the easiest method to release stucked chocolate in mould and explains why it happens

Why does ganache split and how to fix broken ganache?

This article explain why does ganache split and how to fix broken ganache and gives a general overview of how to create own ganache recipe.

How to make chocolate ganache recipe

This introduction blog post is about creating your own ganache recipe. Subscribe to our mailing list to be notified about more post about pastry science.