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Tempering chocolate in a restaurant kitchen is often difficult because conditions are often not optimal for working with chocolate. So, what are the conditions for creating the perfect result? And what are the smart tips and tricks to successfully temper chocolate? We teamed up with Gastronomixs...

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Blog Entry
A Reflection on the Junior Chocolate Masters & Why I think Ireland needs to Engage in More Competitions

As a Pastry chef who works closely with Cacao Barry (one of the most well known high-quality chocolate brands for the artisan industry and organiser of the most prestigious chocolate competition in the world, the World Chocolate Masters) one of the things that came up during meetings with the...

Erik Van der Veken's profile image