Blog

February 12, 2026

Production tips

How to close your bonbons more quickly

Usually speaking, it takes three days to make molded bonbons: Day one, you spray. Day two, you shell and fill. Day three, you close, unmold, and pack.

January 30, 2026

Ingredients deep dive

Cacao mass in recipes

We talk all the time about cocoa butter and chocolate, but we often forget about their third, intense sibling: cocoa mass or cocoa liquor.

December 18, 2025

Production tips

Can you make ganache ahead of time?

In a chocolate business, making some products in advance is essential to save time (and stay sane!).