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3 Different Methods of Tempering Chocolate
Tempering is an important process in working with chocolate. After all, having stable chocolate with a shiny appearance...
Our broad selection of couverture chocolate products are suitable for any artisanal application you can think of.
The chefs at Embassy Chocolate have painstakingly selected cocoa beans from around the world that exhibit the best characteristics such as taste, aroma, acidity and melting behavior, to create chocolate we are proud of.
Embassy Chocolate has assisted chefs and chocolatiers in delivering the finest hotel dining experience. From appetizers to chocolate fountain desserts, our couverture chocolate helps realize the creation of your culinary masterpieces.
Embassy Chocolate is perfectly formulated for artisanal chocolatiers who wish to create tantalizing bonbon, praline and truffle products.
We designed our chocolate to take into consideration taste, quality, price and handling performance.
Use it for filling, glazing, molding, decorating – Embassy chocolate is designed for virtually any baking or pastry creations; the possibilities are endless.
With the help of our expert chefs, we’ve assisted restaurants in creating best-selling desserts. The use of our chocolate in dessert, praline and beverage applications will elevate any creation for establishments who wish to provide real chocolate as part of their menu.
We are proud to be a chocolate supplier of choice by foodservice and kitchen professionals throughout Asia
For a full list of our products and to learn about our company
Tempering is an important process in working with chocolate. After all, having stable chocolate with a shiny appearance...
There are numerous applications that you can create using chocolate. From filling, coating, to the popular and...
Have you ever opened a piece of chocolate, only to find it has white blemishes on it? You might think the chocolate's...