Chocolate & Compound Viscosity & How to Thin Them
I am frequently asked “why is my chocolate so thick?” and “how do I thin it out?” These are great questions with answers that can be a bit complicated. So, let’s dive into the topics of viscosity, and thinning out your compound or chocolate. Viscosity Viscosity tells you how thick or thin the melted chocolate […]
How to Temper Chocolate: A Guide to Proper Chocolate Tempering
Whether you’re making molded chocolates, dipped confections, chocolate bars or other chocolate products, proper tempering can make the difference between a professional-looking finished product and chocolate that appears dull, soft or streaky. Chocolate tempering is the process of controlling the crystallization of cocoa butter within melted chocolate. Done correctly, it helps chocolate develop the glossy […]
Easter Bunny Cookie Cutter Flip
You can use the same cookie cutter to decorate both of these adorable bunnies! Follow along as we show you how to “flip” from the traditional grey bunny to the super cute white bunny. Start by getting an idea of how big you want your feet to be. I printed a sheet of “kidneys” to […]