
Cremeux
A crème anglaise emulsified with a chocolate to create a smoothand creamy texture that most resembles the texture of a baked custard.
Welcome to our new website. Wander a bit. Stay awhile. We're happy to have you.
Chocolate for Professionals
Chocolate for Home Bakers
Craft and Innovation
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.

A crème anglaise emulsified with a chocolate to create a smoothand creamy texture that most resembles the texture of a baked custard.

Whipped ganache is essentially a whipped cream that is stabilized by the chocolate with which it is whipped. Emulsification of chocolate and cream, chilled overnight, then whipped just as whipped cream is whipped.

A light airy dessert that is made from combining whipped cream with an egg mixture that is often whipped to a foam but can also be cooked as a crème anglaise, and then folding these two elements together with melted chocolate to create the mousse.
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.


In liquifying chocolate, it is the cocoa butter, the fat, that is actually getting melted – changing from solid to liquid state. Because of the triglyceride composition of cocoa butter, it melts over a temperature range (~90-120°F), not just one single point. This is what makes chocolate so palatable, and for this reason melting is in important part of handling and tempering chocolate.

A shiny pourable mixture usually consisting of water, sugar, glucose,cocoa powder, gelatin, and couverture. used to create a visually pleasing appearance as well as helping extend the shelf life of the dessert.

The process of turning melted chocolate into a solid mass of stable cocoa butter crystals with a fine, even grained texture, accomplished with controlled cooling of the chocolate with agitation, to form many fine-grained beta crystals, as opposed to other crystal forms which are unstable and of random formation.

A process to pre-crystallize chocolate by inoculating melted chocolate with beta form-V crystals from previously tempered, pre-crystallized chocolate.
The Guittard website uses cookies for functional and analytical purposes. By continuing to visit our website, you agree to our use of cookies.
These cookies are essential for the website to function properly and cannot be turned off. They include cookies required for basic security, network management, and accessibility. These cookies do not store information that directly identifies you.
Some embedded features, such as Vimeo videos, may also rely on essential cookies for security and playback. See the “Video” section for more details.
| Cookie Name | Purpose | Expires |
|---|---|---|
| cookieConsent | This cookie is set when you save your cookie preferences. It prevents the cookie banner from appearing again. | 1 year |
| cookiesAnalytics | This cookie is set when you choose your preferences for analytics cookies. | 1 year |
Analytical cookies help us understand how visitors interact with our website. We use Google Analytics to collect information like page views, time spent on site, and user paths. This data helps us improve site performance and user experience. All information is anonymised and cannot be used to identify you.
| Cookie Name | Purpose | Expires |
|---|---|---|
| _ga | Google Analytics cookie used to distinguish users | 2 years |
| _ga_* | Google Analytics cookie used to persist session state | 2 years |
We use Vimeo to embed videos on our site. When a video is loaded, Vimeo sets cookies that are necessary for secure playback and to prevent abuse (like bot traffic). These are considered essential for the video to work properly. We also use a setting (dnt=1) that disables Vimeo’s own analytics and tracking features.
If you visit a page containing a Vimeo video and you are logged in to your Vimeo account or if you’ve visited the Vimeo website before ourwebsite, Vimeo may use cookies to keep you logged in, for analytics and advertising purposes, and collect data linked to your Vimeo account which we cannot control.
For more details, please see Vimeo’s cookie policy.
Join Our Newsletter