Chocolates, truffles, ganaches with and without sugar, vegan or not.
Just like sugar, the technicality of chocolate demands an exclusive section of useful ingredients for the production of chocolates, couvertures (bean to bar), ganaches for cutting truffles, ganaches for molded chocolates, all of them with and without sugar, vegan or not.
Of interest to the chocolatier and the bakery and restaurant pastry chef, all the products listed below make it possible to formulate better toppings, balance better ganaches, and control major aspects such as Fat Bloom or Aw and facilitate the traditional and modern preparation of recipes in a world as technical as chocolate.