Jump to content

Pastry & Baking

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

6,250 topics in this forum

  1. Alternative spray gun options for cocao butter painting that I could purchase without having to sell my left kidney?

    By Robbie2000,
    • 3 replies
    • 1.6k views

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

    By jedovaty,
    • 21 replies
    • 2.7k views

  3. Cadmium in Chocolate

    By DJ Silverchild,
    • 5 replies
    • 969 views

  4. That shiny drop spot on chocolate bars

    By jedovaty,
    • 21 replies
    • 2.2k views

  5. Chocolates with that Showroom Finish, 2012 – 1 2 3 4 41

    By punk patissier,
    • 1k replies
    • 229.1k views

  6. Aliexpress molds? Any recommended sellers?

    By wannabechocolatier,
    • 0 replies
    • 521 views

  7. Fruit Purees in Chocolate Recipes

    By chocofoodie,
    • 16 replies
    • 3.8k views

  8. Sealing bonbons: hot air gun v hair dryer

    By choc.frogs,
    • 12 replies
    • 1.6k views

  9. Protective Gloves

    By Jim D.,
    • 20 replies
    • 2.6k views

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

    By wannabechocolatier,
    • 12 replies
    • 5.7k views

  11. Any experience with Cake Girls chocolate molds?

    By Douglas K,
    • 6 replies
    • 886 views

  12. Where to buy croissant dough?

    By oli,
    • 9 replies
    • 1.2k views

  13. No-bake Cheesecake 1 2

    By isabellerossetti,   
    • 36 replies
    • 11.6k views

  14. To mirror glaze or not to mirror glaze??

    By AnC,
    • 2 replies
    • 925 views

  15. Americolor Oil Food Coloring?

    By wannabechocolatier,
    • 11 replies
    • 1.2k views

  16. Crispy layer suggestions? (bonbons/truffles)

    By wannabechocolatier,
    • 3 replies
    • 889 views

  17. Genoise sponge not chocolately enough - add more cocoa or substitute with chiffon cake?

    By AnC,
    • 8 replies
    • 970 views

  18. Shells shiny, but have visible bloom?

    By wannabechocolatier,
    • 5 replies
    • 833 views

  19. Mandarin orange puree for filled chocolates

    By ShylahSinger,   
    • 5 replies
    • 1.7k views

  20. Favorite simple bonbon filling recipes for a low budget?

    By wannabechocolatier,
    • 3 replies
    • 1.3k views

  21. ISO: cookies or squares sweetened with Stevia

    By Darienne,   
    • 1 reply
    • 716 views

  22. Chocolate Shells Shiny, But Not Releasing From Mold

    By wannabechocolatier,
    • 20 replies
    • 3.3k views

  23. Ganache... Batch sizes

    By Anthony C,
    • 6 replies
    • 1.1k views

  24. Boiron vs Ponthier purées?

    By wannabechocolatier,
    • 5 replies
    • 1.3k views

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

    By wannabechocolatier,
    • 6 replies
    • 824 views
×
×
  • Create New...