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Liquid Sugars Part 1: Liquid Glucose
Published November 12, 2015

Liquid Sugars Part 1: Liquid Glucose

Liquid glucose, like powdered glucose, has a ‘doctoring effect’ on your confections. That is, it prevents crystallization of sucrose, keeping the texture of your pieces smooth for longer. The benefit to using liquid glucose over solid is that it imparts a longer ‘tooth’ to your pieces – it adds an…

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Introduction to Liquid Sugars
Published November 3, 2015

Introduction to Liquid Sugars

So, we’ve played with all kinds of solid sugars in our previous series of posts, now it is time to change our focus to liquids. There are so many kinds of liquid sugars – from the work horses of processed glucose and invert sugar to the delicate flavours of honeys…

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Sugars Part Two: Granulated Sugar & Hibiscus Caramel Recipe
Published July 10, 2015

Sugars Part Two: Granulated Sugar & Hibiscus Caramel Recipe

Today we continue our journey into the wonderful world of sugar! Missed our first post in the series? Click here. Granulated sugar is really the workhorse of the confectionery world. Without it, we wouldn’t have delightful caramels, delectable toffees, soothing throat lozenges or smooth, sweet chocolate. While all of these…

Read More Sugars Part Two: Granulated Sugar & Hibiscus Caramel Recipe

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Bean2bonbon – About the authors

Rachel McKinley

As a chocolatier, I love the blend of science and art that results from working with our fine chocolate medium. My days are filled with creating new products, experimenting in my chocolate lab, working with my clients and customers while a the same time instructing for Ecole Chocolat programs. I find great pleasure in helping people passionate about chocolate achieve their goals and fulfill their dreams. I have a degree in microbiology and a degree in English literature, so I have a creative side and a technical side, and [chocolatiering] really married those things for me quite beautifully.

Alysha Kropf

I spent several years in the not-for-profit sector with roles in communications, marketing and program management before joining Ecole Chocolat as the Program and Marketing Director. I leaped at a role where I could combine my love of writing with my love of chocolate! Still relatively new to the world of chocolate, I have jumped in with both feet and love learning more every day. When I’m not reading about chocolate, or writing about chocolate, or eating (sorry “tasting”) chocolate, I’m chasing after one or all of my three boys, ages nine, five and five.

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Tales from our Chocolate Laboratory
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