January 16, 2012 by Tristan

How to temper chocolate (video)

Chocolate is more than simply an ingredient. It is an icon. To a chef, chocolate represents opportunity, an almost limitless set of techniques, styles and recipes just waiting to turn a piece of chocolate into something truly spectacular.

Of all the techniques involving chocolate, none is more daunting than the art of tempering. By heating chocolate to a particular temperature, then cooling to another, it can be reshaped before it sets …

November 4, 2011 by Tristan

DreiMeister German handmade chocolates

Christmas is a time for sharing, but it’s also a time to pause and appreciate the wonderful things life has to offer.

That’s why, this Christmas, we’re once again bringing you some of the world’s most highly-prized sweet delicacies, perfect for impressing your guests at any Christmas celebration.

At The Essential Ingredient, we search the world for expert food producers …

July 4, 2011 by Tristan

Marble boards

Working with sugar, be it with pastry, in chocolate, as toffee or any of the hundred or so other sweet applications, is intricate, technical work.

Temperatures must be controlled precisely, timings need to be accurate and, of course, ingredients carefully measured.

To achieve the best possible results with your sugar work, it’s essential to use the right tools.

For people who enjoy making …

June 23, 2011 by Tristan

Essential Recipes: Thomas Schnetzler’s Lindt Excellence Ginger Chocolate Mousse

Thomas Schnetzler’s Lindt Excellence Ginger Chocolate Mousse recipe highlights his passion for creating masterpieces from the highest quality chocolate.

April 5, 2011 by Tristan

How to make a chocolate ganache (video)

Knowing how to make a good ganache is an essential part of successfully preparing countless desserts, pastries and other sweet masterpieces.

February 10, 2011 by Tristan

Can Bech chocolate spreads and jellies

When considering Spain’s most highly-regarded and influential restaurants, Can Bech is sure to make an appearance, a name synonymous with quality food made from the best local ingredients.

Can Bech, located in Fontanilles, Girona (in Northern Spain), opened in 1981 and has become known around the country for its sophisticated menu and classically-inspired yet inventive approach to the area’s …

November 3, 2010 by Tristan

Cocoa Powder: Dutch-process or natural?

Cocoa powder is a staple in almost everyone’s pantry. So many decadent family favourites would be impossible without the chocolate powder,  and its versatility ensures a packet never lasts too long.

But, like so many food products and ingredients, the choices can be confusing. What, for example, is the difference between Dutch-process and natural cocoa powder?

Simply, Dutch-process cocoa powder is made …

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