Whipped egg whites with sugar and flavorings be careful of over whipping.

• Foaming method

• Rubbing method

• Creaming method

• Straight method

Look like little droplets of solid chocolate.

• Chocolate bars 

• Chocolate blocks 

• Chocolate pistoles 

• Chocolate chips 

This is probably the most versatile type of pastry as it can be used for savory.

• Flaky pastry

• Puff pastry

• Short crust pastry

• Choux pastry

Knead until smooth, to ensure all ingredients are well mixed and wrap the dough in plastic wrap until further use.

• Foaming method

• Rubbing method

• Creaming method

• Straight method

The chocolate usually comes in 100 gram, wrapped in foil and tucked into a box that is labeled with the percent cocoa clearly on the packaging.

• Chocolate bars 

• Chocolate blocks 

• Chocolate pistoles 

• Chocolate chips 

This incredibly light specialty pastry is used in the making of éclairs, profiteroles and cream buns.

• Flaky pastry

• Puff pastry

• Short crust pastry

• Choux pastry

Large, very thick, heavy bars of chocolate.

• Chocolate bars 

• Chocolate blocks 

• Chocolate pistoles 

• Chocolate chips 

This method is the most used method for butter cakes, pound cakes, and most cookies.

• Foaming method

• Rubbing method

• Creaming method

• Straight method

This is one of the ‘flaked pastries’ characterized by fat and air being trapped between the layers of the pastry dough to give a flimsy, light and crisp finish.

• Flaky pastry

• Puff pastry

• Short crust pastry

• Choux pastry

It is a method of mixing ingredients where the wet ingredients are folded into the dry ingredients very gently using a spatula. 

• Foaming method

• Rubbing method

• Creaming method

• Straight method