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Embassy Blog

What is tempering? What's the difference between compound & couverture chocolate? How to make chocolate coating? Improve your knowledge on chocolate here.

Understanding the Impact of Rising Cocoa Bean Prices on Chocolate Production

Chocolate, a beloved treat enjoyed by millions worldwide, is facing a bitter truth: the steady rise...

Firecracker Chocolate Roll

Set the Lunar New Year ablaze with our Firecracker Chocolate Roll Cake! Experience layers of rich...

Where to Find Embassy Chocolate Couverture in Indonesia?

Embassy Chocolate proudly presents a curated selection of top-tier baking supply stores exclusively...

Embassy Single Origin: The First Bean-to-Bar Chocolate from Embassy Chocolate

At Embassy Chocolate, we are proud to present our first bean-to-bar chocolate product: The Embassy...

The High Tea Experience: Bringing #ProudlyAsian Chocolate to Singapore

(29/03/2023) Embassy Chocolate partners with Phoon Huat Pte Ltd to present The Embassy Chocolate...

12 Types of Chocolate You Can Use in Your Creations

When walking down the chocolate aisle at a baking supply store, you may come across so many...

5 Beautiful White Chocolate Cake Decorations

Chocolate is a favorite ingredient of choice to make cake decorations. Not only does it look shiny...

Getting to Know Pound Cake

If you’re not familiar with pound cakes, you might think that they are supposed to weigh a pound....

Why Does My Chocolate Coating Crack When Frozen?

Chocolate is a versatile ingredient. It can be used in recipes, mold confections and enrobe cakes,...

Chocolate Stuck in Mould: 5 Tips to Demould It Properly

Moulding chocolate using real or couverture chocolate can sometimes be challenging. Particularly...