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Pastry & Baking

Pastry, confectionery, ice cream, desserts, jams & jellies, and baking techniques and ingredients.

6,278 topics in this forum

  1. Ganache... Batch sizes

    By Anthony C,
    • 6 replies
    • 1.7k views

  2. Can Tempered Chocolate Lose its Temper in the Process of Cooling?

    By wannabechocolatier,
    • 6 replies
    • 1.3k views

  3. Chocolate Shells Shiny, But Not Releasing From Mold

    By wannabechocolatier,
    • 20 replies
    • 5.5k views

  4. ISO: cookies or squares sweetened with Stevia

    By Darienne,   
    • 1 reply
    • 1.1k views

  5. Boiron vs Ponthier purées?

    By wannabechocolatier,
    • 5 replies
    • 2.7k views

  6. Newbie Wondering About Bonbon Filling Shelf Life

    By wannabechocolatier,
    • 8 replies
    • 5.1k views

  7. Cake cutting guide chart: 28/56 servings

    By kriirk,
    • 0 replies
    • 1.3k views

  8. Deseeding 2000 Pounds Of Berries

    By DJ Silverchild,
    • 15 replies
    • 2.3k views

  9. What does the underside of a large paris-brest look like?

    By wannabechocolatier,
    • 2 replies
    • 1.2k views

  10. Any experience with Cake Girls chocolate molds?

    By Douglas K,
    • 6 replies
    • 1.4k views

  11. Chocolate Production Times

    By DJ Silverchild,
    • 6 replies
    • 1.3k views

  12. What size airbrush do you use for painting chocolate molds?

    By Robbie2000,
    • 1 reply
    • 920 views

  13. Spray a mixture of alcohol and food color directly onto chocolate, or directly into the mold?

    By CheekyChoc,
    • 10 replies
    • 3.5k views

  14. Red food coloring questions, pink pralines/praline roses

    By jedovaty,
    • 21 replies
    • 4k views

  15. Selling chocolate products online - what comes first?

    By cc.canuck,
    • 11 replies
    • 2.3k views

  16. Ganache doser?

    By Dark side,
    • 2 replies
    • 844 views

  17. How hot is too hot to work with chocolate?

    By cc.canuck,
    • 10 replies
    • 1.9k views

  18. Airbrush and Spray Gun for the enthusiastic chocolate hobbyist on a budget?

    By wannabechocolatier,
    • 12 replies
    • 9.8k views

  19. Making jelly with cocoa

    By Susanwusan,
    • 5 replies
    • 1.4k views

  20. Is there a type of cookie that uses only egg yolks and no other liquids or fats?

    By cteavin,
    • 8 replies
    • 2.7k views

  21. Does Callebaut 811 work for molding filled chocolate shells?

    By wannabechocolatier,
    • 19 replies
    • 3.8k views

  22. "Panade" in cookies: have you used this?

    By cteavin,
    • 7 replies
    • 1.4k views

  23. Production volume - how many filled chocolates can you make? 1 2

    By Anthony C,
    • 25 replies
    • 5.1k views

  24. Adding buttermilk and chocolate to a chiffon recipe?

    By Nn, M.D.,
    • 0 replies
    • 951 views

  25. Making sugar-free sorbet?

    By henris42,
    • 12 replies
    • 4.9k views
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