Techniques

In Chocovic, we work to offer chocolate artisans like you everything needed to improve your techniques, inspire your creativity and give you the tools to elaborate wonderful creations. In this section you will find instructions from our Technical Advisor to implement main pastry techniques: videos, troubleshooting and instructions adapted to all levels of knowledge. Because your talent has no limit, we will work to advance it as far as possible.
How to glaze?

How to glaze?

How to make a chocolate glazing? Enric Monzonis, Chocovic technical advisor, shows how to do it in this step by step tutorial.

How to make moulded chocolates?

How to make moulded chocolates? Our technical advisor, Enric Monzonis, shows step by step how to get a perfect result when making moulded chocolates.

How to make moulded chocolates?
How to pistol chocolate?

How to pistol chocolate?

How to apply correctly the chocolate pistol technique? How to get the bright effect or the velvet finishing? Enric Monzonis, Chocovic technical advisor, shows the step by step tutorial.

How to temper chocolate?

How to temper chocolate? Enric Monzonis, Chocovic technical advisor, will show us the technique step by step.

How to temper chocolate?
How to dip in chocolate?

How to dip in chocolate?

How to dip in chocolate in a correct way? Enric Monzonis, Chocovic technical advisor, will show us the technique step by step.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528