Choose the right cutter, Different frames have different advantages!

Machine Settings, No matter what machine you have, understading how to dial it in for your product is crucial.

30 Recipes, Long Shelf life, perfect texture and flavor!

Decor techniquess, Create stunning, minimalistic and interesting decore patters and designs on your enrobed chocolates.

Crystallization of a ganache, What it all comes down to. Crystallization time, temperature and processing.

Tempering the ganache or not? Temper your ganaches will increase stability and texture over time but also a delicate process.

The power of silk, Silk is the power house in your kitchen. Learn what incubators I use and why.

Creating a perfect chablon, WIll enable you to have bonbons looking pure and clean. I love to make a nice chablon!

Create a glossy finish! Choice of chocolate, temperature, machine settings and crystallization time is the key!

Equipment guide, Learn what equipment will enable you to work efficient and with precision and joy.

Structure sheets, On of my favourite ways to decor enrobed bonbons. My keys for maximizing gloss.

Troubleshooting, Sugar bloom, fat bloom, cracked shells, footing, dull finish, you name it, we will go through it all.

Ganache calculator workshop, Learn how to balance and create your own ganaches from scratch!

Water activity guide, Understand what Water activity is and how to positively affect it to ensure you have a great shelf life of the rest

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