{"id":2317,"date":"2026-09-29T16:01:51","date_gmt":"2026-09-29T14:01:51","guid":{"rendered":"https:\/\/damianallsopcacao.com\/techniques\/"},"modified":"2026-10-21T14:01:04","modified_gmt":"2026-10-21T12:01:04","slug":"techniques","status":"publish","type":"page","link":"https:\/\/damianallsopcacao.com\/en\/techniques\/","title":{"rendered":"Techniques"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"2317\" class=\"elementor elementor-2317 elementor-2311\" data-elementor-post-type=\"page\">\n\t\t\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-69c17b7 e-flex e-con-boxed e-con e-child\" data-id=\"69c17b7\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;video&quot;,&quot;background_video_link&quot;:&quot;https:\\\/\\\/damianallsopcacao.com\\\/wp-content\\\/uploads\\\/2026\\\/09\\\/ganache-de-agua.mp4&quot;,&quot;background_play_on_mobile&quot;:&quot;yes&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-background-video-container\">\n\t\t\t\t\t\t\t<video class=\"elementor-background-video-hosted\" role=\"presentation\" autoplay muted playsinline loop><\/video>\n\t\t\t\t\t<\/div><div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-52c2fdf e-con-full e-flex e-con e-child\" data-id=\"52c2fdf\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-614f328 e-con-full e-flex e-con e-child\" data-id=\"614f328\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-1da4da6 elementor-widget__width-initial elementor-widget elementor-widget-heading\" data-id=\"1da4da6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Techniques<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8e7e95a elementor-widget__width-initial elementor-invisible elementor-widget elementor-widget-text-editor\" data-id=\"8e7e95a\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeIn&quot;,&quot;_animation_delay&quot;:400}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Innovation has always been part of how I understand chocolate. In this section, I share the techniques I have developed and perfected throughout my career, such as water-based ganache, and other methods that will help you understand chocolate from a new perspective.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-dfeb5d0 e-con-full e-flex e-con e-child\" data-id=\"dfeb5d0\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-a274f5e e-con-full e-flex e-con e-child\" data-id=\"a274f5e\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7e7dda2 elementor-widget__width-initial text elementor-widget elementor-widget-heading\" data-id=\"7e7dda2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Water Ganache<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e6b2bce elementor-position-inline-end elementor-mobile-position-inline-end elementor-view-default elementor-widget elementor-widget-icon-box\" data-id=\"e6b2bce\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"icon-box.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-box-wrapper\">\n\n\t\t\t\t\t\t<div class=\"elementor-icon-box-icon\">\n\t\t\t\t<a href=\"#ganache\" class=\"elementor-icon\" tabindex=\"-1\" aria-label=\"Discover it\">\n\t\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" height=\"24px\" viewBox=\"0 -960 960 960\" width=\"24px\" fill=\"#FFFFFF\"><path d=\"m480.77-344.62 131.54-131.53-27.54-27.54-84 84v-196.46H460v196.46l-84-84-27.54 27.54 132.31 131.53ZM480.13-120q-74.67 0-140.41-28.34-65.73-28.34-114.36-76.92-48.63-48.58-76.99-114.26Q120-405.19 120-479.87q0-74.67 28.34-140.41 28.34-65.73 76.92-114.36 48.58-48.63 114.26-76.99Q405.19-840 479.87-840q74.67 0 140.41 28.34 65.73 28.34 114.36 76.92 48.63 48.58 76.99 114.26Q840-554.81 840-480.13q0 74.67-28.34 140.41-28.34 65.73-76.92 114.36-48.58 48.63-114.26 76.99Q554.81-120 480.13-120Zm-.13-40q134 0 227-93t93-227q0-134-93-227t-227-93q-134 0-227 93t-93 227q0 134 93 227t227 93Zm0-320Z\"><\/path><\/svg>\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t<div class=\"elementor-icon-box-content\">\n\n\t\t\t\t\t\t\t\t\t<h3 class=\"elementor-icon-box-title\">\n\t\t\t\t\t\t<a href=\"#ganache\" >\n\t\t\t\t\t\t\tDiscover it\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-7df2d1c e-flex e-con-boxed e-con e-parent\" data-id=\"7df2d1c\" data-element_type=\"container\" data-e-type=\"container\" id=\"ganache\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-7c47fab e-con-full e-flex e-con e-child\" data-id=\"7c47fab\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-4662f03 e-con-full e-flex e-con e-child\" data-id=\"4662f03\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-1f06464 elementor-widget__width-initial elementor-invisible elementor-widget elementor-widget-heading\" data-id=\"1f06464\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeIn&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">What is water ganache and why is it important?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5a68e48 elementor-widget-tablet__width-initial elementor-invisible elementor-widget elementor-widget-text-editor\" data-id=\"5a68e48\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeIn&quot;,&quot;_animation_delay&quot;:200}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Ganache holds a special place for both professional pastry chefs and home cooks. It is one of the purest and most exquisite expressions of chocolate.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0996eae elementor-widget__width-initial elementor-invisible elementor-widget elementor-widget-text-editor\" data-id=\"0996eae\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeIn&quot;,&quot;_animation_delay&quot;:400}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Ganache is that smooth, creamy chocolate texture found inside truffles and chocolates, as a filling for cakes and tarts, or even as a coating.<\/p><p>If you consult any reference book or search online, you will find that ganache is usually defined as a mixture of chocolate and cream.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-147015c elementor-widget__width-initial elementor-widget-laptop__width-initial elementor-widget elementor-widget-image\" data-id=\"147015c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1536\" height=\"1024\" src=\"https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/bombons-1.webp\" class=\"attachment-full size-full wp-image-2318\" alt=\"Decorated chocolate bonbons, an example of chocolate-making techniques and professional chocolate crafting.\" srcset=\"https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/bombons-1.webp 1536w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/bombons-1-300x200.webp 300w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/bombons-1-1024x683.webp 1024w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/bombons-1-768x512.webp 768w\" sizes=\"(max-width: 1536px) 100vw, 1536px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-4273fa4 e-con-full e-flex e-con e-child\" data-id=\"4273fa4\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2b03920 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"2b03920\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1448\" height=\"1086\" src=\"https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/cacao2.webp\" class=\"attachment-full size-full wp-image-2319\" alt=\"Open cocoa pod with cocoa beans, essential raw material for making Bean to Bar chocolate.\" srcset=\"https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/cacao2.webp 1448w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/cacao2-300x225.webp 300w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/cacao2-1024x768.webp 1024w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/cacao2-768x576.webp 768w\" sizes=\"(max-width: 1448px) 100vw, 1448px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-b4ed90c e-con-full e-flex e-con e-child\" data-id=\"b4ed90c\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-00e1cf0 elementor-widget__width-initial elementor-invisible elementor-widget elementor-widget-text-editor\" data-id=\"00e1cf0\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeIn&quot;,&quot;_animation_delay&quot;:100}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>When I started working in professional kitchens 35 years ago, cream was always used. But <strong>in 2002, something changed<\/strong>.<\/p><p>After tasting authentic chocolate, made with freshly fermented and dried beans, lightly roasted and without vanilla, I realized that the cream was harming that new flavor profile: it masked and dulled it.<\/p><p>That was when I understood that, with certain chocolates\u2014especially the highest quality ones\u2014we needed to work with a liquid that didn&#8217;t add flavor: water.<\/p><p>From then on, my way of understanding ganache changed. To me, a ganache is simply chocolate and a liquid.<\/p><p>And when the chocolate is truly special, my first choice for a liquid is water.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-fb2880a e-con-full e-flex e-con e-child\" data-id=\"fb2880a\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-23ee4f6 e-con-full e-flex e-con e-child\" data-id=\"23ee4f6\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-ab4ce48 elementor-widget__width-initial elementor-invisible elementor-widget elementor-widget-heading\" data-id=\"ab4ce48\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeIn&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Water ganache is a gastronomic innovation. It is a technique that allows us to celebrate and highlight exceptional chocolate.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-83e0ab2 elementor-widget__width-initial elementor-invisible elementor-widget elementor-widget-text-editor\" data-id=\"83e0ab2\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeIn&quot;,&quot;_animation_delay&quot;:200}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>If you have gone to the trouble and invested money in buying good chocolate, or even in making it yourself, you want that exact flavor to remain intact in your mousse, your drink, or your chocolate.<\/p><p>Water ganache is light, pure, and refreshing. It will change your understanding of what chocolate desserts and chocolates can be.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d1439d7 elementor-widget__width-initial elementor-widget-laptop__width-initial elementor-widget elementor-widget-image\" data-id=\"d1439d7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1882\" height=\"2000\" src=\"https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/07\/scroll-2.jpg\" class=\"attachment-full size-full wp-image-2321\" alt=\"Damian Allsop performing a creative demonstration related to chocolate science and gastronomic innovation.\" srcset=\"https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/07\/scroll-2.jpg 1882w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/07\/scroll-2-282x300.jpg 282w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/07\/scroll-2-964x1024.jpg 964w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/07\/scroll-2-768x816.jpg 768w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/07\/scroll-2-1445x1536.jpg 1445w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/07\/scroll-2-1568x1666.jpg 1568w\" sizes=\"(max-width: 1882px) 100vw, 1882px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-b6a3ee9 e-con-full e-flex e-con e-child\" data-id=\"b6a3ee9\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-76033e5 elementor-widget__width-initial elementor-widget-laptop__width-initial elementor-widget elementor-widget-image\" data-id=\"76033e5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1347\" src=\"https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/chocolatero-profesional.jpg\" class=\"attachment-full size-full wp-image-2322\" alt=\"Damian Allsop working with a chocolate machine and melted chocolate during a professional crafting process.\" srcset=\"https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/chocolatero-profesional.jpg 2000w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/chocolatero-profesional-300x202.jpg 300w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/chocolatero-profesional-1024x690.jpg 1024w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/chocolatero-profesional-768x517.jpg 768w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/chocolatero-profesional-1536x1034.jpg 1536w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/chocolatero-profesional-1568x1056.jpg 1568w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-a9f9e3e e-con-full e-flex e-con e-child\" data-id=\"a9f9e3e\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7ed9107 elementor-widget__width-initial elementor-invisible elementor-widget elementor-widget-text-editor\" data-id=\"7ed9107\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeIn&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>For 25 years, these recipes have been served in numerous Michelin-starred restaurants and have received various recognitions and awards throughout this time.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ec648ad elementor-widget-tablet__width-initial elementor-invisible elementor-widget elementor-widget-text-editor\" data-id=\"ec648ad\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeIn&quot;,&quot;_animation_delay&quot;:200}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>I have kept these recipes secret for years. Many have asked me for them, some have even tried to claim them as their own, and I only shared them with three close friends. Now the time has come to share them!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-beb9180 elementor-widget__width-initial elementor-invisible elementor-widget elementor-widget-text-editor\" data-id=\"beb9180\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeIn&quot;,&quot;_animation_delay&quot;:400}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>I would like more people to be able to discover and enjoy a world where water and chocolate coexist in perfect harmony.<\/p><p>Discover my Water Ganache courses and learn to master a technique that will forever change the way you work with chocolate.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-f576435 e-con-full e-flex elementor-invisible e-con e-child\" data-id=\"f576435\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;animation&quot;:&quot;fadeIn&quot;,&quot;animation_delay&quot;:600}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-0b561d4 elementor-widget elementor-widget-button\" data-id=\"0b561d4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/damianallsopcacao.com\/servicios\/cursos-de-chocolate-y-formacion-profesional\/#cursoganacheaguapresencial\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">In-person water ganache course<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-02ec5b1 elementor-widget elementor-widget-button\" data-id=\"02ec5b1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/damianallsopcacao.com\/servicios\/cursos-de-chocolate-y-formacion-profesional\/#cursoganacheaguaonline\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Online water ganache course<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Techniques Innovation has always been part of how I understand chocolate. In this section, I share the techniques I have developed and perfected throughout my career, such as water-based ganache, and other methods that will help you understand chocolate from a new perspective. Water Ganache Discover it What is water ganache and why is it<a class=\"more-link\" href=\"https:\/\/damianallsopcacao.com\/en\/techniques\/\">Continue reading <span class=\"screen-reader-text\">&#8220;Techniques&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-2317","page","type-page","status-publish","hentry","entry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Professional Chocolate Techniques | Damian Allsop<\/title>\n<meta name=\"description\" content=\"Discover our chocolate techniques, from water ganache to Bean to Bar processes and professional crafting methods.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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