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Home
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Experts
> Techniques
Techniques
Tempering
Tempering in the microwave
Mechanical tempering
Tempering on a cool (marble) work surface
Tempering with PistolesTM
Tempering with Mycryo®
Moulding
Pouring hollow figures with single moulds
Moulding/Pouring
Chocolates (pralines)
Coating
Dipping chocolats/petits fours/biscuits
Decoration
Dipped pralines/petits fours/biscuits
Chocolate curls
Chocolate decoration plates
Chocolate fans
Chocolate cigarettes
Piped figures
Colored piped figures
Finger, brush painting
Colouring of hollow figures with powders through plugging
Flavouring
Crèmes and crémeux
Ice cream
Covering with Ganache
Ready-to-use glazing
