Dive into the techniques of tablering, and discover why a tempering machine is your best friend.
There are several ways to heat chocolate, from the traditional au bain-marie method to using a microwave. For this blog, however, we choose the most accurate and efficient method (at home): the chocolate tempering machine.
Delve into the rich varieties of chocolate and discover the unique flavors and textures of dark, milk, white and ruby chocolate.
From Cocoa bean to the basic ingredients for chocolate
From Cocoa bean to the basic ingredients for chocolate Read more »
As of September 2023, a new chapter in my chocolate adventure has begun with the start of the “Simple Chocolate Products” course at CVO Ghent. Over 18 sessions, spread over several months, each four-hour class is a dive into the intricacies of chocolate making. Under the guidance of expert chocolatier Rudi Van Eenooge, I look forward to deepening my knowledge and skills in this sweet art.
A creamy, rich pasta mixed with juicy, slightly tangy gambas and fresh, juicy cherry tomatoes, finished with a touch of fresh parsley.
A Culinary Ode: The Delicate Fusion of Juicy Lamb, Crisp Asparagus, and Rich Vegetable Purees Enriched with the Depth of Rosemary-Porto Sauce
The surprising combination of veal and tuna sauce: a culinary journey to Piedmont from the shelves of Delhaize.
A harmony of prosciutto, fresh peach, and Parmesan on a bed of arugula, finished with a sweet balsamic cream
Forget the trip to Ikea; now make the famous Swedish meatballs just at home! Perfect for a cozy evening or a snack during a party.
A croissant with Nutella combines the best of both worlds: the lightness and butteriness of a croissant with the rich, chocolate-hazelnut flavor of Nutella. No chocolate cake does better.
A delectable twist on the classic bouncer, now with the elegant flavor of Tête de Moine cheese.
