Konstantin J. Zsigo, Chocolatier

Konstantin J. Zsigo, Chocolatier Home of Konstantin J. Zsigo, Chocolatier.

05/04/2026

I’ve created a new chocolate bar! It’s the Spanish Peanut Milk Chocolate bar. It’s like a seriously upscaled Mr Goodbar. The chocolate itself is ground with peanut to flavor it. So it’s not just peanuts in milk chocolate itself, it’s peanuts in peanut milk chocolate, and it makes a huge difference. I used a blend of roasted salted peanuts, primarily Spanish peanuts with the husks on. I also added a dusting of sea salt for extra bite. If you like peanuts & chocolate (I hear that’s a thing), check out my new bar!

04/25/2026

I’ve solved a mystery of why the Cadbury flake chocolate does not melt! I recently made a video where I replicated flake chocolate, but many of you said it wasn’t real because my version would melt. I guess I made more of a galaxy ripple or a twirl. I stand by that, that’s how professional Chocolatiers would make a flake Chocolate, but this video is about tackling the very real Cadbury flake chocolate, and why it refuses to melt no matter what you do to it, including direct heat and even a frying pan. Yet, it melts effortlessly in your mouth and is beloved by millions of people around the world! I heard so many theories from so many people and watched lots of other YouTube videos, but I don’t think anyone quite got it right. So I tackled this head on. And by the way, for those of you who are upset about Hershey’s use of PGPR to reduce cocoa butter content in their bars, you’ll find that that same ingredient is inside of a Cadbury Flake as well.

04/08/2026

Several videos have been circulating on social media showing Hershey Bars that have an odd rubbery texture. I thought these videos were fake and set out to figure it out one way or the other. What I discovered surprised me. I’ve been working with chocolate for well over a decade and I’ve never seen anything like it. Take a look at what I found and decide for yourself.

02/03/2026

Three tips for using your Melanger, or spice grinder. It is probably become one of the most common pieces of equipment for chocolatiers and provides a lot of flexibility and creativity in your work. This should apply to most units out there. Good luck!

01/22/2026

Watch the full video on my profile! I completely reverse engineer a Kinder Bueno bar. If you want a chocolate reverse engineered, send me a message!

01/22/2026

I was asked to reverse engineer the famous Kinder Bueno bar so I haven’t a shot! You’ll see I made a hazelnut praline and added white chocolate. I also made a wafer. Let me know what you think!

01/14/2026

Once a year, you should check your tempering machines for cooling fluid, which is usually propylene glycol. This is just your friendly reminder to do that! —Konstantin

Cinnamon Spiced Caramel Truffle
11/15/2023

Cinnamon Spiced Caramel Truffle

10/10/2023

I’ll teach how to make chocolate pudding from scratch, not a box, including a wonderful 3 layer dessert!

Let’s make something great today!!
09/01/2023

Let’s make something great today!!

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Lansing, MI
48901-48980

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