PEK Academy
Technical guidance on melting, crystallization, tempering, caramelization, and how sugar changes during heating and cooling. The category focuses on temperature, moisture, mixing, and preventing grainy caramel, bloom, brittle chocolate, and unstable coatings.
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Core guide
More sugar does not automatically make chocolate taste more chocolatey. A better chocolate, evenly hydrated cocoa, controlled temperature, a small amount of salt or espresso, and a smooth texture do more to release and…
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Lumps, pale streaks and an oily edge need different fixes. Melt solid pieces completely, re-emulsify an oily ganache, and check surface dryness and temperature when the problem is…
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A glossy chocolate glaze needs a stable emulsion, controlled fluidity and an application temperature that suits the formula.
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For a basic cookie icing without egg whites, start with 200 g very fine powdered sugar (icing sugar) and about 25 g water or lemon juice.