Posted by Nicole Tait on 17th Mar 2023
Tempering chocolate is a process of heating and cooling chocolate to stabilise its structure, giving it a smooth, glossy finish and a crisp snap when broken. Tempered chocolate is ideal for making chocolates, coating truffles, or decorating desserts. Here we discuss the steps to temper chocolate and the importance of the process.Why is it important to temper chocolate?Chocolate contains cocoa butter, which is a type of fat that has a crystalline… Read more
Posted by Nicole Tait on 8th Jul 2022
If you’re after superior quality oil-based food colour, look no further! Chocolate Chameleon by Sweet Colour Lab come in 11 core colours*, granting you the potential to produce hundreds of vibrant, beautiful colours. Use them with your candy melts, chocolate, buttercreams, ganache, and chocolate-based drips as well as in modelling chocolate to create the perfect hue. The most brilliant part (apart from the vibrant colours of course) is… Read more