Look like little droplets of solid chocolate.

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

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

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.

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

Large, very thick, heavy bars of chocolate.

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

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.

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