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Pastry & Baking

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

6,261 topics in this forum

  1. Enrobing/tempering machine recommendation

    By The other Sven,
    • 8 replies
    • 4k views

  2. When is it okay to call a baked good "fat free"?

    By cteavin,
    • 8 replies
    • 1.7k views

  3. Chocolate batons vs "normal" chocolate?

    By wannabechocolatier,
    • 2 replies
    • 1.5k views

  4. Dehydrator to premelt chocolate

    By Dark side,
    • 18 replies
    • 4.2k views

  5. Toasted marshmallow in a bonbon?

    By RWood,
    • 7 replies
    • 2.7k views

  6. Dipping/enrobing difficulties

    By bbrizend,
    • 8 replies
    • 2.7k views

  7. Cutting Centers for Chocolate Dipping

    By bbrizend,
    • 5 replies
    • 1.8k views

  8. Cherry Cordial Molds

    By bbrizend,
    • 8 replies
    • 2.4k views

  9. Candied Citrus Peel - The Topic 1 2 3 4 7

    By swissmiss,
    • 171 replies
    • 64.1k views

  10. Frozen Mousse re-creation

    By Tasty Bytes,
    • 1 reply
    • 1.1k views

  11. What do you call this bonbon filling?

    By Corny,
    • 3 replies
    • 1.7k views

  12. Chocolate Cake Explosion 1 2

    By mmlstarr,
    • 25 replies
    • 5.3k views

  13. Infusing sweetened condensed milk

    By cc.canuck,
    • 3 replies
    • 2.7k views

  14. Displaying Chocolate Bonbons - refrigerated or ambient temperature?

    By jhbh2,
    • 17 replies
    • 8.8k views

  15. Marrons Glacés/Candied Chestnuts 1 2

    By swissmiss,
    • 33 replies
    • 11.4k views

  16. First chocolate tempering machine recommendations

    By Jade S,
    • 23 replies
    • 11.7k views

  17. Mini Meltinchoc opinions

    By cc.canuck,
    • 1 reply
    • 1.3k views

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

    By RobertM,
    • 0 replies
    • 747 views

  19. Sloppy key lime pie

    By Susanwusan,
    • 9 replies
    • 2.3k views

  20. Titanium dioxide and tempering

    By kannehearts,   
    • 22 replies
    • 4.3k views

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

    By Robbie2000,
    • 3 replies
    • 2.9k views

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

    By jedovaty,
    • 21 replies
    • 4.6k views

  23. Cadmium in Chocolate

    By DJ Silverchild,
    • 5 replies
    • 1.6k views

  24. That shiny drop spot on chocolate bars

    By jedovaty,
    • 21 replies
    • 4.4k views

  25. Chocolates with that Showroom Finish, 2012 on 1 2 3 4 41

    By punk patissier,   
    • 1k replies
    • 289.6k views
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