Why Did My Ganache Split?
Recognise a broken emulsion, check your batch and get a personal next-step plan.
Chocolate guides
Understand chocolate, build better fillings, and recognise what the texture is telling you.
White Film on Chocolate: Fat Bloom or Sugar Bloom?
A white film on chocolate can be fat bloom or sugar bloom. Learn the clues, what storage history can tell you, and when appearance is not enough.
Chocolate Stuck in the Mould: What to Check
Chocolate will not leave the mould? Check whether it has set, whether temper was established and whether the cavity or filling is preventing release.
How to Colour Chocolate Without Making It Seize
Choose colour made for chocolate, plan whether you are colouring the mass or the mould, and avoid the moisture mistakes that cause a thick seized paste.
How to Melt White Chocolate Without Scorching It
Melt white chocolate gently in a microwave or over warm water. Learn when to stop heating, how to avoid moisture and why melting is not tempering.
Why Is My Chocolate Not Shiny?
Dull moulded chocolate? Check temper, mould condition, flow and cooling, then use a small test to find the cause of a disappointing finish.