Pastry Chef & Chocolatiers Video Tutorials

January 8, 2020

How to remedy overcrystallised chocolate?
When you working with chocolate over a longer period of time it may become too thick. What's happening? Well, when the chocolate cools down or is kept in a continuous movement more and more cocoa butter crystals will form...
Read now
December 22, 2019

Quick and Easy FONDANT ROSES Tutorial - Yeners Cake Tips
Over forty years I’m decorating cakes. And if you ask me the question: “What is the most commonly used ornament in the cake decorating business?” I would say easily: Roses!
Read now
December 16, 2019

How To Be A Creative Pastry Chef by Kirsten Tibballs
The three most important factors for me are the look and feel of the product, the texture, and flavor and they’re all of equally important.
Read now
November 22, 2019

L'Ecole Valrhona Pastry Chef Sarah Tibbetts' Decoration Tips
Hello! My name is Sarah Tibbetts, L’Ecole Valrhona Pastry Chef. As one of the Valrhona Pastry Chefs, my main mission is to educate and to show chefs and non-professionals, how to use chocolate and different techniques.
Read now