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Laced with swirls of chocolate in a light, tender brioche dough, this easy chocolate babka recipe will not disappoint. This bread requires a little bit of time, but don’t…
For our first demo class of the day we had a chocolate dipped pumpkin marshmallow. Here Chef Josh taught us a little bit about tempering chocolate to make sure…
When you melt couverture chocolate, the cocoa butter molecules break down and become unstable. But with tempering, you can rebuild the cocoa butter crystals to give your chocolate treats…
“Choose COUVERTURE to impress, or grab COMPOUND for less stress. Don’t be a rookie, leave BAKING CHIPS for the cookie.” Deciding on the right type of chocolate can be…
With it being July– the hot temps outside and needing a cold treat–we really wanted to try and recreate a Choco Taco from scratch. The OG Choco Taco transports…
If there’s one thing that we know and love here at Gygi, it’s chocolate. We created a dessert charcuterie board with an emphasis on one very special ingredient. You…
A chocolate maker’s tools are simple but essential – from tempering beautiful couverture chocolate to dipping a perfect truffle, the right tools will help any chocolatier perfect their technique.…