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Beginners Guides
Browse our collection of articles, specifically geared towards beginners, for ideas and inspiration as well as information on useful techniques. Whether you're an aspiring chocolatier or a thriving chocolate and patisserie business owner, there's always something new to learn about the art of chocolatiering!
A Guide to Viscosity in Chocolate
A Guide to Viscosity in Chocolate
Learn to choose the right chocolate for your application with Keylink's guide to chocolate viscosity.
May 10th, 2024 | Living with Higher Cocoa Prices
Living with Higher Cocoa Prices
In response to rising cocoa prices, we look at different ideas on how to adapt and manage your business in a world of higher chocolate prices.
Apr 16th, 2024 | The Ultimate Chocolatier's Guide
The Ultimate Chocolatier's Guide
Feb 9th, 2024 | 6min read view articleAn Introduction to Cacao Agroforestry
An Introduction to Cacao Agroforestry
Many chocolate makers and plantation owners are fighting back against deforestation and championing a different, more sustainable way to farm cacao. Find out why cacao agroforestry is on the rise.
Nov 1st, 2023 | 6min read
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Costs & Pricing: A Beginners' Guide
Costs & Pricing: A Beginners' Guide
For those just setting out as chocolatiers, this guide will give you a few tips on what to consider when planning your business and setting prices.
Jul 21st, 2023 | 13min read
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Melting and Tempering: A Guide to Temperatures
Melting and Tempering: A Guide to Temperatures
A beginner's guide to chocolate melting and tempering temperatures, plus common problems and how to solve them.
Jun 26th, 2023 | 6min read
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A Guide to Sugars and Gelling Agents
A Guide to Sugars and Gelling Agents
There are an array of sugars and gelling agents available, all with their own unique characteristics and functions. If you’re new to using additives in your products it can be tricky to know which ones to use and for what purpose. Worry not!
Sep 11th, 2018 | 3min read
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Getting Started: An Introduction to Chocolate & Tempering
Getting Started: An Introduction to Chocolate & Tempering
This article aims to educate you on the ‘why’ and ‘how’ of tempering, helping you on your journey to perfectly tempered chocolate every time!
Apr 6th, 2015 | 3min read
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Tempering Explained
Tempering Explained
Tempering is the process of heating and cooling chocolate in order to establish the correct crystalline form once it has been melted.
Nov 1st, 2013 | 5min read
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