This is a really informative description of the chocolate making process and the pros and cons of each brand. I'm a complete amateur and only make chocolates for a hobby, mainly using Callebaut as I didn't know much about the other brands.
I once made chocolates filled with Pollen's croissant butter, which were delicious. I'm not sure if you offer it already but if you ever decide to make chocolates filled with your cake praline I would be the first to buy them!
Yes! I’ll probably do them around Christmas! I am actually responsible for Pollen’s croissant butter truffles 😅 developed the croissant butter and truffles when I worked there!
This is a really informative description of the chocolate making process and the pros and cons of each brand. I'm a complete amateur and only make chocolates for a hobby, mainly using Callebaut as I didn't know much about the other brands.
I once made chocolates filled with Pollen's croissant butter, which were delicious. I'm not sure if you offer it already but if you ever decide to make chocolates filled with your cake praline I would be the first to buy them!
Yes! I’ll probably do them around Christmas! I am actually responsible for Pollen’s croissant butter truffles 😅 developed the croissant butter and truffles when I worked there!
Callebaut is a really good brand if you’re starting out! The others are only necessary if you want to get super fancy ✨
you’re a gift for providing such accessible information. i only recently subscribed to your stack and i adore the way you write!!
Thank you so much!!
I can’t seem to find part 2 on chocolate…
It’s coming this week!!
Yay!!!
Been on my list for ages but got sidetracked by loads of other stuff! It's all about tempering and making moulded chocolates
That’s perfect!!! I was working on exactly that last night and running into some issues. Been loving all your content.