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Pastry & Baking

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

6,283 topics in this forum

  1. First chocolate tempering machine recommendations

    By Jade S,
    • 23 replies
    • 5.3k views

  2. Mini Meltinchoc opinions

    By cc.canuck,
    • 1 reply
    • 805 views

  3. Looking for suggestions: good Gatlinburg, TN chocolatiers or patisseries

    By RobertM,
    • 0 replies
    • 504 views

  4. Sloppy key lime pie

    By Susanwusan,
    • 9 replies
    • 1.6k views

  5. Titanium dioxide and tempering

    By kannehearts,   
    • 22 replies
    • 3.1k views

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

    By Robbie2000,
    • 3 replies
    • 2k views

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

    By jedovaty,
    • 21 replies
    • 3.3k views

  8. Cadmium in Chocolate

    By DJ Silverchild,
    • 5 replies
    • 1.2k views

  9. That shiny drop spot on chocolate bars

    By jedovaty,
    • 21 replies
    • 3k views

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

    By punk patissier,
    • 1k replies
    • 253.4k views

  11. Aliexpress molds? Any recommended sellers?

    By wannabechocolatier,
    • 0 replies
    • 598 views

  12. Fruit Purees in Chocolate Recipes

    By chocofoodie,
    • 16 replies
    • 4.2k views

  13. Sealing bonbons: hot air gun v hair dryer

    By choc.frogs,
    • 12 replies
    • 2.2k views

  14. Protective Gloves

    By Jim D.,
    • 20 replies
    • 3.4k views

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

    By wannabechocolatier,
    • 12 replies
    • 7.8k views

  16. Any experience with Cake Girls chocolate molds?

    By Douglas K,
    • 6 replies
    • 1.1k views

  17. Where to buy croissant dough?

    By oli,
    • 9 replies
    • 1.7k views

  18. No-bake Cheesecake 1 2

    By isabellerossetti,   
    • 36 replies
    • 12.7k views

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

    By AnC,
    • 2 replies
    • 1.2k views
    • AnC
    • AnC

  20. Americolor Oil Food Coloring?

    By wannabechocolatier,
    • 11 replies
    • 1.7k views

  21. Crispy layer suggestions? (bonbons/truffles)

    By wannabechocolatier,
    • 3 replies
    • 1.1k views

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

    By AnC,
    • 8 replies
    • 1.3k views

  23. Shells shiny, but have visible bloom?

    By wannabechocolatier,
    • 5 replies
    • 1k views

  24. Mandarin orange puree for filled chocolates

    By ShylahSinger,   
    • 5 replies
    • 2.1k views

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

    By wannabechocolatier,
    • 3 replies
    • 1.8k views
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