Step by step caramel, how to get the perfect textures of plain, fruit and chocolate caramel, hand dipping and big focus on chocolate tempering.

Learn how to make natural chocolate bonbons, no coloring, most of the recipes are vegan. Technology of the ingredients and big focus on the tempering.

Step by step, all the components and big focus on chocolate tempering

How to get the perfect parisian flan, eggless chocolate flan, blueberry cream cheese fan and vanilla caramel flan.

Different types of chocolate bars, praline, caramel, nougat, marshmallow... long shelflife items with focus on chocolate tempering

Step by step, how to make irregular shapes dragée and confectioner glaze finish

Step by step, how to make caramelized chocolate dragée cocoa powder finish

Step by step, how to make croissant dough and derivative

How to get travel cakes with great textures which last long!

Step by step, how to make nougat milk chocolate dragée kinako powder finish

Step by step, how to make irregular shapes dragée, double layer and confectioner glaze finish