Category: Tips & Techniques

• Understanding Chocolate Percentages

  January 16, 2026

  Tips & Techniques

  You’ve seen the numbers on chocolate bars – 55%, 70%, 85%. But what do they actually mean, and how do they affect your baking? What…

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• Chocolate Ganache: From Truffles to Frosting

  January 16, 2026

  Tips & Techniques

  Ganache is the Swiss Army knife of the chocolate world. This simple two-ingredient wonder can transform into silky truffles, glossy glaze, or fluffy frosting depending…

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• The Secret to Perfect Chocolate Tempering

  January 16, 2026

  Tips & Techniques

  Tempering chocolate is the key to achieving that professional glossy finish and satisfying snap. When chocolate is properly tempered, the cocoa butter crystals align perfectly,…

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