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Piping out French Macarons

You’ve made some macaron batter, now what? How do you get the basically perfect circles so that you can match two shells and sandwich them around your delicious filling of choice? Time to start piping out French macarons with my tips and tricks!

Simple Water Ganache with Earl Grey Ganache Recipe

Nowadays we might not have heavy cream on stand-by or deem it necessary to do a grocery trip just for that, so here is a baseline for how to make a ‘water’ ganache that can be used as a cake drip, a macaron filling, a cake filling or truffles.

Chocolate Basic: Molded Bonbons

A box of colorful and shiny chocolate filled with a magical assortment of delicious ganaches, caramels and other fillings. Some boxes have a map and some are a mystery! Well, you can learn to make your own molded bonbons with the guidelines laid out in this post.

Chocolate Basics: 6 Fixes

There are only two main causes for chocolate to get messed up while you’re tempering it and we have three ways each you can fix it.

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