A great way to impress the one you love is to make something yourself! And when that something is made from the finest Belgian chocolate, you'll be pretty hard to resist!

Here's a great recipe for making your own Christmas chocolates! Or come and join one of our Christmas chocolate making classes and make them with us!

Another method of tempering fine chocolate is to use the Seeding Method.

Tabliering is the traditional method of tempering fine chocolate. The chocolate is moved around on a marble slab to cool it.

It's important to test your chocolate is well tempered before using it to make a batch of gourmet chocolates.

Here are three ways of melting fine chocolate (couverture) in order to temper it and produce gourmet chocolates.

The process of ‘tempering’ changes the cocoa butter in chocolate into a stable crystalline form (also known as ‘pre-crystallization’).

This is the first of several posts about the tempering process, a key aspect of making fine chocolate and achieving great results!

We've added some extra classes in making your own chocolates this Christmas! It's back to basics, make your own gifts for family and friends this year.