Spring is around the corner, how will you receive Easter? Today, we are using the seeding method to temper chocolate. As chef, I think this is the best method to use when working at home.      Not only will these cocoa butter shells impress your palate, but it can be the perfect Easter gift ...

Created by Conexión Maker Chef Anne Boulley Surprise your Valentine this year with a thoughtful and personalized treat sure to satisfy their sweet tooth. We invite you to make the most delightful chocolate bonbons using our Atacames 33% sustainable couverture, an ideal milk chocolate couverture t...

Created by Conexión Maker Chef Anne Boulley Hot Chocolate season is definitely upon us, and we want you extra ready this year! Expert chocolatier, Conexión Chocolate Ambassador, and creative chocolate artist + educator Anne Boulley aka Artisanne (@Artisanne_Chocolatier) offers up this gem of a ho...

Created by Conexión Maker Chef Stephen Durfee We have a deliciously creamy chocolate mousse with Swiss meringue recipe for you this week, brought to you by our esteemed colleague and good friend Chef Stephen Durfee. This time, he went with our Manabí 70% dark chocolate couverture. This dark choc...

Created by Conexión Maker Chef Stephen Durfee With Valentine's Day right around the corner, what better way to surprise your loved ones than with some extra fudgy brownies? Right?? For this brownie recipe, award-winning Chef Stephen Durfee selected our irresistible and equally sustainable Puerto...